I’m going to start off by telling everyone that my husband ate this ENTIRE pie in one sitting, graciously saving one microscopic piece for me. See what I mean by The Abyss? He never gets full. I think I left the room for 20 minutes top, to come back in to an empty pie pan and a happy husband chanting, “THIS was it! This is the best meal you’ve ever cooked me! I’m sorry I ate it all, I couldn’t stop! We need this again!” over and over.
Within an hour of being awake today, he has already reminded me of how great yesterday’s pie was twice. I can’t argue with him though, that sliver that I was granted (lol) would probably be the equivalent of Heaven, as a taste. You really just can’t go wrong with tomatoes, especially when basil is thrown into the mix. Looks like we’ve found a new staple meal in this house. What’s even more convenient about this is that I’ve ALWAYS got a ton of tomatoes here because I eat them like most people would eat apples.
1 refrigerated pie crust
4 large tomatoes, diced
2 roma tomatoes, thinly sliced and dried out between two paper towels
1 yellow onion, chopped
1/4 cup fresh basil leaves
1/2 cup mayo
1/3 cup shredded parmesan
1/3 cup shredded mozzarella
2 tsp sea salt
1 tsp sugar
1 tbsp butter
1 tbsp dried rosemary
2 tbsp olive oil
1 tsp black pepper
Preheat oven to 375°F. In a nonstick pie pan, flatten and stretch refrigerated pie pan across, pushing up and over the edges. (I only used the easy crust because I am lazy, but also because the pack I had purchased came with two so…why not? If you want to make this even better by baking your own, I highly recommend the crust I made here.)
Toss half (two) of the diced tomatoes with 1/2 tsp of sea salt and 1/2 tsp sugar. Leave in a colander to drain while you prepare the rest of the meal.
In a medium skillet, melt butter on medium heat and then add the onion and 1/2 tsp sea salt. Cook until caramelized. (About 20 minutes.) Remove from heat and set aside.
Toss the other half of the diced tomatoes with 1/2 tsp salt, rosemary and olive oil. Spread out on a baking sheet. Roast in oven for 30 minutes. Tomatoes should dry out.
Once tomatoes are done roasting, stir together with onions and the fresh tomatoes. Add in whatever remaining seasonings you have and your fresh basil! Pour contents into pie crust.
For the topping: in a mixing bowl, add mayo and the two cheeses together. Spread filling over the pie. Top pie off with the dried roma tomato slices. Bake in oven for 30 minutes.