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This recipe for Tomato Cheese Torte, by Anne and Bill West, is from Roebken Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Anne and Bill West Added: Monday, September 8, 2008
1 9 in. BAKED pie shell 3 large tomatoes 1/2 lb. sliced Gruyere cheese salt pepper 1tsp. dried basil or 2 tbsp. fresh chopped basil 2 tbsp. Parmesan cheese
Slice tomatoes and sprinkle with salt. Drain on a cake rack for at least 1/2 hour. Drain well and pat dry with paper towels. arrange cheese slices, slightly overlapping, in bottom and sides of pie shell. Layer tomato slices over cheese. Sprinkle with pepper, basil and Parmesan cheese. Bake at 375º for 25 minutes.
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