Ahh heirloom tomatoes. And cheese. And tangy mayo and fresh basil and charred oniony goodness in every last bite. Oh summer, please don’t go!

For this particular pie, I chose Cherokee Purple, Brandywine, and other favorite Heirloom varieties. The result turned out so well that I just might run an extra half mile tomorrow so I can eat a second slice. Yes, as we’ve established before on this blog, I am most definitely a “live to eat” type of person. As if there were any other way to exist…

I first discovered tomato pie in 2009, when my friend J came over with it as part of her “Welcome home, baby Walden” dinner for the mister and me. Although we were functioning as semi-polite zombies at that point, I do remember her saying the pie was filled with tomatoes from her mama’s garden and basil from her own backyard.

Under justification that I was nursing and, like, needed the extra calories, I think I ate half of it that first night.

J’s included a pie crust, which does add another dimension to the flavor. But that was in my old eating days, when I’d just as happily scarf down a square of chocolate cake from Zoe’s Kitchen with ne’er a care as to what it might be doing to my blood sugar or mental clarity.

Courtesy of The Weekly Fig, I’ve learned how to make it crustless. And Lawdy mercy it’s so yummy I can’t even remember what it tasted like with a layer of carbs along the bottom. With a few tweaks from her take, I present to you Crustless Heirloom Tomato Pie!

Get thyself to a high quality grocer and please buy a half dozen of these beauties before – sniff – tomato season ends.

Crustless Heirloom Tomato Pie
Slice tomatoes and lay on paper towels. Sprinkle with salt to draw out excess moisture. Allow tomatoes to rest for at least 30 minutes. Meanwhile, shred cheese and mix with 1/2 cup mayo, set aside. Blacken onion, shallot and garlic cloves in 1 tbsp butter.
Place blackened onions in bottom of 9 inch pie dish. Layer with tomatoes slices and cheese mixture, then top with basil leaves. Repeat until pie dish is filled, ending with tomato slices on top. Bake at 400 for 15 minutes, then reduce heat to 350 and bake an additional 15 minutes. Turn off oven and allow pie to rest in residual heat for another 10 minutes. Remove from oven, top with fresh basil, and serve.
MFP entry: Crustless Heirloom Tomato Pie, 1/8th slice, 299 cals.