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"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 is from Simple Recipes Made With Extravagant Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 large fresh tomatoes
1 cup finely chopped fresh basil
1 cup finely chopped sweet onion (Vidalias if available)
2 cups regular mayonnaise
2.5 cups grated or shredded mozzarella cheese
1 cup grated Parmesan cheese
1 box Pillsbury refrigerated pie crusts
Directions:
Directions:
Peel and slice tomatoes and put on paper towels on a plate so that some of the liquid will drain.
Place a pie crust in each of two pie plates and bake as directed until lightly brown.
Layer sliced tomatoes in pie crusts.
Sprinkle fresh basil and onion over tomatoes, reserving some basil for the top.
Mix mayo and mozzarella and spread over tomatoes.
Sprinkle Parmesan cheese and remaining basil on top.
Bake pies at 350º for about 30 minutes or until top is browned.
Number Of Servings:
Number Of Servings:
Makes two 9-inch pies
Personal Notes:
Personal Notes:
This is a great summer meal when home grown tomatoes and herbs are available and Vidalia onions are in season.
Serve with warm, fresh bread.

Don't be tempted to use light mayo as it will make the pie watery.

 

 

 

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