Once the Summer months hit, I start craving tomato pie.  It is not good unless you have really ripe in season tomatoes, so now is the time to make this beauty.  I picked up a couple of gorgeous heirloom tomatoes that I knew would be just perfect for this pie.  I decided to tweak my original recipe a bit by adding in fresh spinach and caramelizing my onions.  I loved the outcome.  The spinach blended right in and added an extra veggie and the caramelized onions added great flavor!  This is a summer staple in our house.  

Enjoy!

|| T O M A T O  S P I N A C H  P I E ||

–  1 Pie crust ( I just use store bought but you can make our own)

– 3 heirloom tomatoes sliced thinly (regular tomatoes work fine too)

– 1 yellow onion sliced thinly

– 1 clove garlic minced

– 1 teaspoon sugar

– 1 tablespoon butter or olive oil

– 2 cups fresh spinach sliced thinly

– 2-3 tablespoons mayo (use as much or as little mayo as you like, you could probably sub sour cream if you don’t like mayo)

– several dashes hot sauce

– 1 cup grated sharp white cheddar cheese

– 1 cup grated mozzarella cheese

– fresh basil

Salt the tomatoes and let rest on paper towels for an hour or more to remove excess liquid. Tomatoes need to be dry or the pie will be really soggy.

Cook pie crust at 400 degrees about 10 minutes.  Take out and let cool.

Sauté the onions in the butter over medium heat, sprinkle with the sugar
and cook until caramelized. Stir in the garlic toward the end of
cooking because you don’t want it to burn.

Mix spinach with mayo and add in several dashes of your favorite hot sauce.

Layer pie.  Start with spinach, tomatoes, onions, and cheese.  Repeat layers one more time ending with cheese.  Bake at 350 degrees 30-40 mins until cheese is bubbly but not too browned.  Sprinkle with fresh basil. 

Let pie sit for awhile before cutting it, because it will be juicy.  We let ours sit a good 30 mins and it still was juicy but delicious.

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