"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Tomato Basil Pie, by Chris Lawless, is from Perrysburg Moms Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 unbaked 9” pie shell (I use Pillsbury) 2/3 C shredded mozzarella cheese 5-8 Roma tomatoes 1+ C loosely packed fresh basil leaves 5 garlic cloves 1+ C shredded mozzarella cheese 2/3 C mayonnaise (light OK) ¼+ C grated Parmesan cheese 1/8 t pepper
Bake crust 15 min. in 375 degree oven. Sprinkle ½ C mozz. over shell and let stand until cool Slice tomatoes and drain on paper towels, arrange over cheese. Process basil & garlic in Cuisinart until coarsely ground, sprinkle over tomatoes. Combine 1+ C mozz. cheese and mayo + Parmesan and pepper, mix and spread over pie. Bake 35-40 min (Note: my oven takes < 30 min) till brown and bubbly, cut into wedges.
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