BY LYNDSI McNALLY
TOMATO PIE IS A WARM-WEATHER STAPLE at the House of McNally, and since tomatoes are still readily available in the early days of fall, this savory dish is the perfect welcome to a new season. With its warm, rich filling, you can pair tomato pie with a side salad or serve it as a side dish at your next get-together. I garnished mine with shredded Parmesan, but grated Parmesan is better for the filling.
1 refrigerated pie crust, baked
4 medium or 2 large garden tomatoes, diced and strained plus a few slices for the topping
1 cup white onion, chopped
2 tbsp. fresh basil, chopped
Salt and pepper to taste
1 1/2 cup mayonnaise
1 1/2 cup grated Parmesan cheese
1 cup grated cheddar cheese
Combine chopped tomatoes, onion, basil, salt, pepper, mayonnaise, and cheese in a bowl. Pour into baked pie crust. Top with tomato slices, more Parmesan, and black pepper. Bake at 375 degrees for 30 to 40 minutes. Cool for half an hour and enjoy.
LYNDSI MCNALLY is a resident of Owen County, wife, and mother of two boys. She makes her living as a Family Support Worker for HANDS at the Three Rivers District Health Department and often entertains her hundreds of Facebook followers by sharing photos of home-cooked meals.