"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 Pie, by Jackie Ward, 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.
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
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.
This is a wonderful main course! Or you may choose to serve as an appetizer.
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