"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Tomato Pie Recipe

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This recipe for Tomato Pie, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

J Sue Townsend
Added: Monday, November 17, 2008


1 Frozen 9-inch deep pastry shell
4 medium-sized ripe tomatoes, sliced 1/2-inch thick
1/4 cup chopped chives or scallion stalks
1 tsp. chopped fresh basil (or 1/4 tsp. dried basil,
1/4 tsp. salt, or to taste
1/4 grated Swiss cheese
1/4 cup mayonnaise

Preheat oven to 425 . Bake pastry shell for 5 minutes.
Remove from oven. Reduce heat to 400
Cut tomato slices in half and place them on bottom of shell.
Sprinkle than with the chives, basil, salt and pepper.
Combine cheese and mayonnaise and carefully spread mixture evenly over tomatoes, making sure it reaches the edges of the pie crust and seals the tomatoes completely.
Bake pie 35 minutes or until brown and bubbly.
Allow it to sit outside the oven 5 to 10 minutes before serving.

Personal Notes:
Personal Notes:
This is a lovely dish. It is most enjoyable as a summer luncheon, when ripe tomatoes come right from the vine.




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