"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

TOMATO PIE Recipe

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This recipe for TOMATO PIE, by , is from Nisqually & Grays Harbor Potluck Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barb Sullivan
Added: Monday, March 5, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Pastry for 1-9 inch deep-dish pie
4 tomatoes, peeled, cored and sliced
8-10 fresh basil leaves, chopped
1/3 c. chopped green onions
salt and pepper to taste
1 c. grated part-skim mozzarella cheese
1 c. grated cheddar cheese
1 c. mayonnaise

Directions:
Directions:
Line deep pie dish with pastry and bake according to package or recipe directions. Remove from oven and cool. Arrange tomato slices in crust, overlapping. Add basil and onion, then sprinkle with salt and pepper to taste. Mix cheeses and mayonnaise. Spread over tomatoes. Bake at 350║for 30 minutes or until lightly browned. Cool about 10 minutes before slicing.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Source: "The Lady & Sons Savannah Country Cookbook" by Paula Deen (Random House,1998)

 

 

 

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