A neighbor dropped off a bag of very-ripe, home-grown Jersey tomatoes and I had to use as many as possible ASAP. I found this recipe on Allrecipes.com, made it my own, and literally ate 1/4 of the pie for dinner all by myself. Hope you like it!
1 9-inch refigerated pie shell
7 ripe tomatoes, seeded and sliced (the amount depends on the size of the tomatoes)
1 small onion, thinly sliced
1/2 cup mayonnaise
1/3 cup shredded mozzarella cheese (I threw in an extra handful!)
1/3 cup grated parmesan cheese
ground black pepper to taste
dried basil to taste
- Preheat the oven to 350 F.
- Bake pastry shell for 8-10 mins, until browned.
- Place sliced onions in bottom of pastry shell. Arrange a few generous layers of tomato slices on top. Add black pepper and basil to taste.
- In a small mixing bowl, combine mayo, mozzarella, and parmesan cheese. Spread this mixture evenly over the tomatoes.
- Bake for 20-25 mins or until golden brown.
This pie can be served as a main dish or on the side, hot or cold. I like it hot and in large amounts!
1 comment:
Megs, I just made your tomato pie and it's delish! I cooked the onions a bit first and it was perfect.
I was a little worried about the mayo, since I'm not a fan, but it works really well with everything else. Awesome job!
Now one of us just needs to remember to snap a picture before we eat the whole thing!
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