Wednesday, May 7, 2008

I am on vacation and fell in love with Tomato Pie

The tomatoes are in season in South Carolina ...beautiful and really red.
Tomato Pie
Tomatoes, sliced (I use several varieties and sizes, but 2 medium size should do it.)
Salt and pepper to taste
Seasonings to taste
8 to 10 fresh basil leaves, chopped if available
1 cup Mozzarella cheese, grated (I have also used cheddar and feta.)
1/4 Vidalia onion, chopped
1/2 to 3/4 cup mayonnaise
Parmesan cheese
1 (9-inch) pre-baked pie shell
Preheat the oven to 350 degrees. Slice the tomatoes and lay them out on a paper towel for 10 minutes. Sprinkle the tomatoes with salt, pepper. Layer the tomato slices in the bottom of the baked pie shell. Sprinkle with basil, onions and maybe some bacon? Mix together cheese and mayonnaise (just enough mayo to get the cheese to stick together). Spread on top of pie. Sprinkle with Parmesan. Bake for 30 minutes covered and about 15 minutes uncovered until lightly browned. Serves 6 to 8.

1 comment:

Jen O. P. said...

How deep or shallow is this pie? I got the idea it was like a "one-tomato-deep" layer of tomatoes and then the basil, etc . . . but wouldn't that make it really a very shallow pie? Or is it a lot of cheese? What is the tomato-cheese stuff ratio?