Summer Tomato pie thanks Valerie |
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This recipe comes from a neighbor...not sure where she got it, I've modified a bit.
3 large deliciously ripe beef stake tomatoes
1 cup of olive oil mayonnaise (I'm told regular mayo tastes better)
two big handfuls of fresh basil (it's easy to grow)
seven green onions thinly sliced up to the green
1 cup shredded cheddar cheese
1 cup shredded mozzarella
1 pie crust cooked until lightly brown ( I wrap foil around rim to keep from burning edges)
Preheat oven to 350 degrees
slice your tomatoes 1/4" thick
using your fingers gently push out the seeds from all the slices, and put in colander sprinkle with salt and let stand and drain for 10 minutes
mix all the other ingredients
place a layer of tomatoes on bottom of pie crust
spread basil leaves two per tomato slice
trying to fill in as many gaps spread another layer of tomatoes and repeat the basil
take your cheese mixture and using a spoon and your fingers spread across the top of tomatoes pushing into spaces between tomatoes,cover completely.
decorate the top with some whole basil leaves
Cook for 30 minutes or until top looks nice and golden. Let stand for 10 minutes serve with salad and some fresh garden veggies!