Tomato Pie
Note: Use good mayo for the best flavor- I personally prefer Kraft (less greasy when it baked) but have also used Dukes to make this as well- I would recommend blotting the top of the pie with a paper towel after it baked to absorb some of the oil.)
Ingredients
4 tomatoes, peeled and sliced (Roma)
10 fresh basil leaves, chopped (or you can sprinkle layers with Dried Basil and Oregano if you prefer)
1/2 cup chopped green onion
1 (9-inch) prebaked deep dish pie shell
1 cup grated mozzarella
1 cup grated cheddar
1 cup mayonnaise
Salt and pepper
Directions
Preheat oven to 350 degrees F.
Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes.
Layer the tomato slices, basil, and onion in pie shell. Season with salt and pepper. Combine the grated cheeses and mayo together. Spread mixture on top of the tomatoes and bake for 30 minutes or until lightly browned.
To serve, cut into slices and serve warm.
[Orginal recipe from Paula Deen]
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