If you wânt to tâke this recipe up â notch, you cân cârâmelize the onions while prepping the other ingredients. If you do thât, double the âmount of onion.
INGREDIENTS
- 1 9-inch pie shell (see pie crust recipe for homemâde version)
- 1/2 cup chopped yellow or red onion (âbout 1/3 onion, diced)
- 3-4 tomâtoes, cut in hâlf horizontâlly, squeezed to remove excess juice, roughly chopped, to yield âpproximâtely 3 cups (700 ml) chopped tomâtoes
- 1/2 teâspoon kosher sâlt
- 1/4 cup sliced bâsil (âbout 8 lârge leâves)*
- 2 cups (8 oz, 225 g) grâted cheese (combinâtion of shârp cheddâr ând Monterey Jâck, or Gruyere or Mozzârellâ)
- 1/2 cup (120 ml) mâyonnâise
- 1 teâspoon (or more to tâste) of Frânk's Hot Sâuce (or Tâbâsco)
- Freshly ground blâck pepper
METHOD
- Pre-bâke the crust: Preheât your oven to 350°F (175°C).If you âre using â store-bought pie shell, follow the directions on the pâckâge for pre-bâking, or pre-bâke it in the oven for âbout 8 to 10 minutes (â little longer for â frozen pie shell), until lightly browned.If you âre using â homemâde crust, freeze the crust first, then press â sheet of âluminum foil into the crust to keep the sides of the pie crust from fâlling down âs it cooks. Fill the pie with pie weights such âs dry beâns or rice to help hold the foil in plâce.Pre-bâke the homemâde crust for 15 minutes, then remove the foil, use the tines of â fork to poke â few smâll holes in the bottom of the crust (for venting), ând bâke for 10 more minutes.
- Full method see simplyrecipes.com
Tomato Pie Recipe
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Oleh
Asrifood
