Old-fashioned Tomato Pie
For $2.36 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. One serving contains 420 calories, 12g of protein, and 30g of fat. This recipe serves 8. A mixture of canolan oil, kosher salt, vegetable shortening, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 3 hours and 25 minutes.
Prepare Piecrust: Process first 4 ingredients in a food processor until mixture resembles coarse meal. With processor running, gradually add 3 Tbsp. ice-cold water, 1 Tbsp. at a time, and process until dough forms a ball and leaves sides of bowl, adding up to 1 Tbsp. more water, if necessary. Shape dough into a disk, and wrap in plastic wrap. Chill 30 minutes.
Unwrap dough, and place on a lightly floured surface; sprinkle lightly with flour.
Roll dough to 1/8-inch thickness.
Press dough into a 9-inch pie plate. Trim dough 1 inch larger than diameter of pie plate; fold overhanging dough under itself along rim of pie plate. Chill 30 minutes or until firm.
Line piecrust with aluminum foil; fill with pie weights or dried beans. (This will keep the crust from bubbling up.)
Place on an aluminum foil-lined baking sheet.
Bake at 425 for 20 minutes.
Bake 5 minutes or until browned. Cool completely on baking sheet on a wire rack (about 30 minutes). Reduce oven temperature to 35
Place tomatoes in a single layer on paper towels; sprinkle with 1 tsp. salt.
Meanwhile, saut onion and 1/4 tsp. each salt and pepper in hot oil in a skillet over medium heat 3 minutes or until onion is tender.
Pat tomatoes dry with a paper towel.
Layer tomatoes, onion, and herbs in prepared crust, seasoning each layer with pepper (1 tsp. total). Stir together cheeses and mayonnaise; spread over pie.
Bake at 350 for 30 minutes or until lightly browned, shielding edges with foil to prevent excessive browning.
Serve hot, warm, or at room temperature.