Tomato and Sausage Pie

My kids were very skeptical about this dinner choice! My husband loves it though and we have a lot of fresh tomatoes that we wanted to eat from the garden so I decided to try it again. Everyone loved it, even my kids! My youngest said it was his favorite meal he has ever had. This freezes well too, which is so nice because you can get a taste of summer during those winter months! I hope you enjoy!

Ingredients

• 1 olive oil pie crust
• 1 pound ground summer or breakfast sausage
• 4 large tomatoes
• ½ onion, chopped
• ½ teaspoon garlic powder
• 1 teaspoon oregano
• ½ teaspoon Italian seasoning or basil
• ¼ cup mayonnaise
• 2 cups grated cheese (your choice – I prefer a block of Colby Jack or Cheddar that I shred myself)
• ¼ cup parmesan cheese 
• ¼ cup Italian bread crumbs or homemade bread crumbs

Directions

Preheat oven to 400 degrees on convection bake. 

Grease an 8X8 dish or a deep pie dish with butter, and line with pie crust.

Slice tomatoes and lay out on cookie sheet, sprinkled with a little salt and bake 5 minutes on one side, then flip and bake 5 more minutes on the other side, remove from oven and let sit. 

Change oven to regular bake and preheat to 375 degrees.  

Sautee onion and sausage in a pan until browned.

Mix seasonings, mayonnaise, and cheese.

Combine meat mixture and cheese mixture.  

Pat tomatoes dry with a paper towel to squeeze out any additional water.

Layer tomatoes on pie crust.

Layer cheese/meat mixture.

Repeat layer of tomatoes and then cheese/meat mixture.

End with layer of tomatoes, sprinkle top with parmesan cheese and bread crumbs. 

If using my olive oil pie crust recipe, it will make a larger pie crust so you can use the leftover for the lattice topping.

If you are a messy cook like me, place a cookie sheet on the bottom rack of your oven in case some of the liquid boils over.

Bake covered for 30 minutes, uncovered for 30 minutes, or until bubbly and slightly browned. 

Let sit about 5-10 minutes and then serve.