Wick’s Pies was looking for food bloggers to compete in a food blogger recipe challenge. I am honored that I was one of the 30 bloggers chosen for this contest.
Each food blogger was sent Wick’s 9” Dough Circles to create original recipes in the following 3 categories:
- Center of the Plate (Entrée)
- Dessert
- Breakfast
As soon as I told my hubby the categories and that it involved pie crust, he immediately said you need to make your Tomato Pie with it.
I know what you might be thinking, what the heck is “Tomato Pie”? I hear ya, I was the same way when I was first introduced to the dish at a restaurant called Myrtle’s Chicken & Beer in Knoxville, TN. They had it as one of their side options and I was so intrigued to try it. Let me tell you….words cannot describe how amazing it was. I was trying to dissect what the ingredients were in every bite to somehow react the dish at some point. The description on the menu was local farmed tomatoes, caramelized onions, fresh basil and a blend of 3 cheeses.
All summer, I couldn’t wait for my heirloom tomatoes in the garden to be ready. Aside from enjoying a summer favorite – tomato sandwiches, I knew the first recipe I wanted to recreate was this tomato pie dish. When I first told family I was going to make it, they had the same initial reaction as I did. What the heck is “Tomato Pie” and weren’t 100% sure on the recipe idea. All I said was trust me, it might sound weird or basic, but something magical happens in the oven with basic, fresh ingredients, that you will want more!
Both times I have made this dish, there hasn’t been any leftovers. I would say that is a success. Pictures don’t do justice. If you have leftover tomatoes from your garden to use up, this is your recipe.
Wick’s Pie Crusts is unlike ANY other pie brands in your grocer’s freezer. Every pie baker and pie lover knows the crust makes all the difference. Wick’s Pies remains loyal to a slower, more traditional pie baking method – involving small-batch mixers and dough-rolling process that takes the time necessary to achieve a genuine flaky crust.
Tomato Pie
Equipment
- Oven
Ingredients
- 1 9-inch Wick's Pie Crust
- 1/2 cup chopped onion
- 5 large tomatoes (or 4 cups worth)
- 1/2 tsp kosher salt
- 1/3 cup chopped fresh basil
- 2 cups shredded cheese (Jack, Mozzarella, and/or cheddar)
- 1/2 cup mayonnaise (I used Duke's)
- 2 tsp hot sauce optional
- 1/8 tsp freshly ground black pepper
Instructions
- Preheat oven to 350' degrees.
- Let frozen pie crust thaw while you assemble all the prep.
- Chop tomatoes and place into a colander over a bowl to help drain. Salt thoroughly the tomatoes and toss. Let sit for 20 minutes.
- After tomatoes have drained, squeeze as much moisture as you can using paper towels or dish towel.
- Sauté onions on medium low heat with 1 TBSP butter until tender and translucent.
- In a mixing bowl, toss sautéed onions and chopped tomatoes.
- Place pie crust into pie dish. With a fork, poke a few holes on bottom of pie crust. Pre-bake shell for 8-10 minutes until lightly golden brown.
- Add chopped tomatoes/onion mixture to pie crust. Add chopped basil to the top.
- In a small bowl, mix mayonnaise and shredded cheese, hot sauce, and black pepper. It will be very thick mixture.
- Spread mixture over tomatoes.
- Place in oven and bake at 350 until cheese is golden brown for 30-45 minutes. If you aren't using a deep dish pie pan, you may want to place pie pan on top of a baking sheet to avoid any excess that may bubble over pan while baking.
- Serve as a side dish or a main meal. If a main meal, may only serve 2 people.
- Let sit for 10 minutes to cool before serving.
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Website: https://www.wickspies.com
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