Tomato Pie (dairy-free, gluten-free, egg-free, vegan)

Another very easy to make recipe, tomato pie takes some planning and most of the day but the time is spent waiting for the tomatoes to dry and that takes 4-6 hours.  So if you want to try this easy recipe, plan ahead and make sure you have plenty of time available.  Not something you can throw together at the last minute.  It’s one way for me to use all the overabundance of tomatoes I have this time of year.

You’ll need:

  • 5-8 tomatoes depending on size
  • one small onion
  • a gluten-free pie crust, bottom layer only
  • 1 to 2 cups of non-dairy mozzarella cheese (depending on how much cheese you like)

Line a large baking tray with 4 or 5 layers of paper towels

Slice:

  • 5-8 tomatoes, depending on the size (you’ll want about 30 slices)
  • one small onion

Let the tomatoes and onion dry on the paper towels, turning every couple of hours, for 4-6 hours.  I also put a couple of layers over the top so that nothing gets into the tomatoes and I can help dry out the slices.  Make sure that its a single layer of tomatoes on the tray.  If you don’t dry your tomatoes thoroughly, you’ll have tomato juice in your soggy pie.

Heat your oven to 350 degrees.

Prebake a 9 inch gluten-free pie crust.  Blind baking the bottom crust helps make sure that it doesn’t come out soggy.

When the crust is cool, add about a half cup of cheese and then place the tomato slices into the pie crust trying to cover the entire surface.  Add a layer of onions.  Continue to add tomatoes and onions until you have three rounds and the crust is mostly filled.  Cover the top of the pie with cheese and bake for 45 minutes.  Cool slightly before serving.

As a variation, you can add some cooked Italian sausage, either slices or ground,  into the pie as you’re layering the tomatoes and onions.

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