This recipe was previously published in the January 28, 2014 edition of Abilene’s Reflector Chronicle. It was included in the monthly cooking column I used to write about local cooks: Home-Cooking—Dickinson County Style “Capturing the Present and Remembering the Past”©. Deanna’s article was titled, “Still Cooking Mostly From Scratch”.
In the past I’ve even added cooked bacon and called it a Tomato-Bacon Pie. A perfect recipe for the peak of summer's tomato season.
Ripe Tomato Pie Makes one 8 or 9-inch pie
1 baked pie shell (click on links to traditional rolled or no-roll recipes )
9 to 10 large tomatoes (scald & peel, then slice, about 1/4” thick)
½ cup chopped onions
10 basil leaves or about 1/2 to 1 teaspoon dried basil
1 cup real mayonnaise
1 cup shredded Cheddar cheese
1 cup shredded mozzarella cheese
- Layer tomatoes slices, onions and basil in pie shell. (I used a comb of ripe red & yellow tomatoes and also chopped up the basil.)
- Mix mayonnaise and 2 cheeses. Spread over tomatoes, covering completely.
- Bake for 30 minutes in a 350° oven. Allow to cool; it will set up as it cools. I serve it either at room temperature or chilled.
1 baked pie shell
9 to 10 large tomatoes (scald & peel, then slice, about 1/4” thick)
½ cup chopped onions
10 basil leaves or about 1/2 to 1 teaspoon dried basil
1 cup real mayonnaise
1 cup shredded Cheddar cheese
1 cup shredded mozzarella cheese
- Layer tomatoes slices, onions and basil in pie shell. (I used a comb of ripe red & yellow tomatoes and also chopped up the basil.)
- Mix mayonnaise and 2 cheeses. Spread over tomatoes, covering completely.
- Bake for 30 minutes in a 350° oven. Allow to cool; it will set up as it cools. I serve it either at room temperature or chilled.
No comments:
Post a Comment