Got an abundance of tomatoes? Try this very easy and delicious baked tomato salad pie.
Tomato Salad Pie
6-8 plum tomatoes or the equivalent of other tomatoes, sliced no thicker than 1/4″ thick
1-2 onions, preferably Vidalia, sliced no thicker than 1/8″ thick
1 small head of fennel, sliced no thicker than 1/8″ thick
Preheat oven to 425 degrees F. In a shallow baking dish (stoneware works best) (either 8″ x 8″ or pie plate) start with tomatoes, then onions, then fennel, layer single layers of the slices of each vegetable ending with onion. Bake for approximately 1 hour until onions on top start to crisp up.
Serve hot or at room temperature. Serves 4-6 as a side dish.
Note: If the tomatoes you have are very juicy, you may want to seed them to maintain the integrity of the pie.