OH, Forks!™ Tomato & Onion Pie
If you have a “thing” for fresh summer tomatoes & sweet Vidalia onions, you should try this New Jersey “state” pie! I LOVE tomatoes & onions- even though I cannot eat them in the mass quantities I used to. This recipe is actually quite simple & if you don’t like pie crust, just make it “crust-less!”
This recipe originated in the 1930s in Georgia when food was scarce and onions and tomatoes grew easily in Victory gardens!
Since the beginning of the year, I’ve made it my mission to make and transform EVERY state pie across the USA! You may have noticed some of the “cold” pies landing in our online bakery- and boy, are they good! Even better made organic, gluten free and/or vegan! But these “hot” pies obviously cannot be made for markets, so I’m opting to put the recipes up on the site for you to try!
Enjoy!
Ingredients
Instructions
Simple Directions:
1. Preheat oven to 350 degrees. Get unbaked pre-made pie crust into your pie pan.
2. Slice tomatoes and lay them on your cutting board with paper towels. Sprinkle them with half of the salt and pepper. Allow them to sit and dry under the paper towels for at least fifteen minutes.
3. In bowl, combine the mayo and cheeses together. Set aside.
4. Layer the tomato and onion slices inside of the pie crust, alternating layers.
5. Sprinkle on the rest of the salt and pepper, and chopped basil. Drizzle oil over the top.
6. Spread mayo mixture carefully over the top. If you really like basil, add a bit more on top at this point.
7. Bake pie for 40 to 45 minutes until top begins to turn golden.
Store any leftover tomato pie in a sealed container in the refrigerator. Eat within two days. If your tomatoes were extra juicy, you can soak up extra liquids with a paper towel.
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