Tomato Pie

Tomato Pie
He had so much fun taking over the kitchen for the day, and it was definitely weird for me to give up!  Another weird thing is today’s recipe. Tomato Pie just sounds weird, but it’s so good I had to write down the recipe.  I’m sure Mom took this out of a magazine or something, but no one has any clue.  So, we’re just going to go with that it’s Mom’s recipe.  And, while I was home over Thanksgiving, she made it for me.  She knows I love it.This time though, I was smart enough to write down the recipe and actually remember it!  Shocking, I know.  It’s only been about 5-6 years of Mom making this pie.  It is immensely better in the summer with our homegrown tomatoes, but, I will still take this any season.  Best of all, Mom makes her own pie crust, but you can easily buy the refrigerated pie crust in the stores.

Tomato Pie

1 1/2 cups all-purpose flour

2 teaspoons white sugar

1 teaspoon salt

1/2 cup vegetable oil

2 tablespoons milk

3 large tomatoes, sliced

1 cup shredded cheese (we used Monterey Jack)

3 cloves of garlic, crushed

1 onion, chopped

1/2 cup breadcrumbs

Preheat the oven to 350 degrees F.  Combine the flour, sugar, salt, vegetable oil, and milk to make a dough.  Put in a 9-inch pie pan.  Layer tomato slices with cheese, garlic, and onions.  Continue to layer until pie is full.  Top with breadcrumbs.  Bake in the oven for about 20 minutes until top is brown and cheese is melted.

And, I do know that the Iron Foodie Challenge is coming up quickly (deadline to post is soon) so I imagine that’s why so many people are trying to find my post!  It’s not going up until Friday (sorry) but check back then.  I promise it’s a great one!

Until the next time my oven is on…

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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