I have been making a version of this tomato pie for several years and find it to be amazing BUT only when made with fresh home-grown tomatoes.
My variation includes several changes, the first being that I use TWO refrigerated crusts that I kind of piece together so there is a nice ring around the edges and enough thickness at the bottom.
I also use a whole lot more onion that I chop and caramelize before adding to pie, alternated with tomato layers. I also use Italian blend cheese (Mozzarella, Asiago, Provolone and Parmesan) along with the Parmesan. It is important to drain the tomatoes extremely well and then pat with paper toweling to get out any possible extra moisture. Don't skimp on the freshly ground black pepper! I grind it liberally over each layer.
The most important change I made is to liberally sprinkle Italian bread crumbs into the bottom of the crust. This pie produces a great deal of moisture and the crumbs will absorb any excess.
On several occasions I've put a middle layer of browned Italian sausage. Yum!
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I have been making a version of this tomato pie for several years and find it to be amazing...