This recipe uses carmelized onions. If you’re in a rush, look elsewhere. Carmelized onions can’t be rushed! Sometimes I make extra carmelized onions and then freeze them for when I need them in a pinch. Enjoy!
Ingredients
- You will need:
- 4-6 Green Tomatoes
- Pie Crusts (2) - one for the top, one for the bottom
- 2 onions
- olive oil
- thyme
- balsamic reduction or a thick balsamic vinegar
- salt/pepper
- shaved parmesean
Instructions
- To make this easy pie, pick about 6 medium tomatoes or 4 jumbo ones that are green, and have a slight give. If they are slightly ripening, even better. Slice them in about 1/4" slices and set aside with a nice sprinkling of salt.
- Take 2 medium onions diced fine and 1 tablespoon of olive oil and sautee over a low heat for 45 minutes. If the heat is low enough you can walk away from it, and come back and give it a stir every once in awhile until the onions are goldeny translucent. Black/burnt, not good..this is a slow process.
- Once you have carmelized onions, spread at the bottom of a pie shell.
- Layer the tomatoes on top of the onions. Sprinke liberal shaved parmesean between layers. Add a little bit of balsamic reduction and fresh thyme on top of all the layers. I add a little bit of red pepper flakes to give it a little kick, but everyone needs their culinary secrets. 🙂
- Add more cheese and then another layer of pie crust.
- Bake for about 45-50 minutes at 350.
- Let pie cool for at least 20-30 minutes before slicing.
