I've had a few people asking for my tomato pie recipe - it is the perfect way to use up garden tomatoes and makes for a very savory dinner dish. It's one of those recipes I just made up, but I did make some notes so I could pass it along if it turned out well. I doubled the recipe to make two, with the intentions of freezing one, except we got greedy and ate it. So apparently I'll need to make more if I want any for the freezer this winter!
1 9 inch deep dish pie crust (or make your own - I went the lazy route this time around)
1 small onion, chopped
3-4 tomatoes, roughly chopped, and left in a bowl to drain a bit
1 large egg
1/2 tbsp. parsley
1 tbsp. flour (I used seasoned flour, but that's not required)
1 tsp. adobo seasoning (if you don't have this use a mixture of garlic salt, pepper, and oregano)
3/4 cup sour cream
2 cups grated mozzarella cheese
Preheat oven to 350*. If you use a frozen pie shell like me, bake it in the oven about 8 minutes. Sprinkle bottom of pie shell with chopped onion. Top with chopped tomatoes (drained as much as possible). In medium bowl, mix egg, parsley, flour, adobo seasoning, sour cream and cheese. Spread over the tomatoes. Bake in oven until browned and bubbly, about 50 minutes.
This recipe is linked with Sabroso Saturday at Latina on a Mission and with Fabulous Food Friday on Recipe Lion.