Tomorrow I’m going to an outdoor play with a bunch of people, and even though it wasn’t strictly necessary to bring a meal to share, I decided I would anyway. Coincidentally I had a lot of tomatoes to use up. I queried my social networks and ended up getting talked into tomato pie.
Now, I am not a Southerner. Tomato pie is a distinctly Southern food that I’ve never even eaten, let alone thought about making. But it looked easy, so I decided to go for it. Looking at the mayonnaise content, though, nearly gave me a heart attack. Luckily, my CSA recently posted a recipe for homemade mayo that made me feel better about slathering a pie in 3/4 cup of it.
So the first step was making the mayo.
You need: eggs, a lemon, canola oil, olive oil, salt, and mustard.
The eggs, lemon juice, mustard, and salt went into my trusty stick blender.
After mixing in the oil, I poured it into a jar, and this is the final product. It’s delicious and rich. Like store mayo but ten times better. I find the consistency a little thin, but that can be improved with more oil, and probably with extended refrigeration.
Important tips: the eggs are raw. There’s no way around that. If you’re not keen on eating raw eggs, you shouldn’t use this recipe. But you can avoid getting sick if you use safe eggs (know your source), keep it in the fridge, and don’t use it in recipes that will be left out all day. Once you’ve made it, use it inside of a week.
Even though about half this batch went into the pie, there’s a bunch left. I foresee many sandwiches this week.
Next, it was onto the pie.
(Yes, it’s a pre-fab pie crust. Shh.)
In the crust: a whole yellow onion, chopped; a jalapeno, chopped, for a little kick; 6 or 7 roughly chopped and seeded tomatoes.
Topped with 3/4 cup mayo mixed with 1/3rd cup Parmesan and a little more than that in mozzarella.
And 35ish minutes later…
Can’t wait to cut this up tomorrow!