"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 A Taste of the Spirit - Book II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jackie Ward
Added: Friday, October 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3/5 small tomatoes
1 deep dish pie shell
1/2 c. sharp cheddar cheese, shredded
1/2 c. white cheddar cheese, shredded
1/4 c. mayonnaise
1 T. dijon mustard
salt and pepper to taste
1 bunch green onions, chopped
1/2 c. parmesan cheese, shredded

Directions:
Directions:
Slice the tomatoes and drain on paper towels. Refrigerate. Bake deep dish pie shell according to directions. Cool. Mix cheeses and mayonnaise. Set aside. Spread the bottom of the pie shell with the mustard. Place one layer of tomatoes and then sprinkle with salt and pepper. Layer 1/2 of the cheese and mayo mixture. Sprinkle with chopped green onions. Repeat. End with 1/2 c. shredded parmesan cheese on top. Bake at 375 for 35/40 minutes. Serve hot.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This is a wonderful main course! Or you may choose to serve as an appetizer.

 

 

 

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