- Prep Time: 15 minutes
- Cooking Time: 30-45 minutes
- Serves 6
- 1 (9-inch) pre-made pie shell
- 4 Backyard Farms Beefsteak tomatoes
- 1 teaspoon salt
- ½ cup chopped green onions
- ¼ cup chopped fresh basil
- ½ teaspoon freshly ground black pepper
- 2 cups shredded cheese (use a mixture of cheddar, mozzarella and Parmesan)
- ½ cup mayonnaise
If your pie shell is frozen, remove it from the freezer and let it sit at room temperature for about 10 minutes.
Pre-heat your oven to 350 degrees. Place the pie shell on a baking sheet. Prick the bottom of the pie shell a few times with the tines of a fork. Then transfer the pie shell (keep it on the baking sheet) to your pre-heated oven and bake for 10-12 minutes, until lightly browned. Remove it from the oven and set aside.
Meanwhile, core and chop the tomatoes. Add the chopped tomatoes to a colander placed over your sink or a large bowl. Sprinkle the chopped tomatoes with the salt. Allow the tomatoes to drain for about 10 minutes. Then using the back of a spoon, press down on the tomatoes to help release as much of the liquid as possible.
In a medium bowl, combine the drained tomatoes with the green onions, basil and black pepper. Add this tomato mixture to your pre-baked pie shell. The pie will be very full. In another bowl, combine the cheese and mayonnaise. Spread this mixture evenly over the top of the tomato mixture.
Transfer the pie (still keeping it on the baking sheet) to your pre-heated oven and bake for 30-45 minutes, or until the top has browned. Remove from the oven and place on a wire rack to cool. Allow the pie to cool for at least 15 minutes before slicing. Serve warm.
Recipe by Richard Rayment, Executive Chef of Boston's Seaport Hotel & World Trade Center
Image(s) by Liz Harris of Floating Kitchen