We've been back from the beach almost a week now. The temps are getting cooler, and I'm starting to think about Fall. At least now, I can turn on the oven and do some baking without heating up the house. The garden tomatoes will soon be finished...we're getting lots of little ones, now, so I decided to make a tomato pie.
This is a great way to use up excess tomatoes...really easy to make, high in flavor, but definitely NOT low in fat.
1 pie crust
4 or 5 large tomatoes
1 cup of mozzarella
1 cup other cheese...cheddar, Swiss, etc.
1 cup mayonnaise
Season salt or salt and pepper
Here's how it's made...
1 pie crust...you can make your own, but I'm a terrible pie crust maker...and lazy...so I get the rolled up kind in the refrigerated case at the store.
Line a 9 or 10 inch pie plate with the crust. Prick it gently all over, and bake at 350 for 10 min. or until it's lightly brown.
While the crust is baking, slice 4 or 5 large tomatoes...or more if they're smaller like mine were.
Lay the slices on paper towels to blot some of the excess juice.
When the crust is lightly brown, thinly slice one onion, and lay it in the bottom of the crust.
Layer the slices of tomato over the onion. Sprinkle with season salt, or salt and pepper, and add two or three torn basil leaves, between the layers of tomatoes.
Now, mix the cheese and mayonnaise together and spread over the top of the pie.
Bake at 350 for about 30 min. or until it's lightly browned.
You can use cheddar or similar cheese, with the mozzarella. When I made this one last night, I had swiss and mozzarella, but only about 1 and 3/4 cups, so I added grated Parmezan to make the 2 cups. Cheddar is prettier since it's yellow, but I just use what ever I have. I'm a spur of the moment cook, and improvise a lot.
I also use "light" mayonnaise to lower the fat content...just a little. LOL
Garnish with tomato slices and basil.
Hope y'all enjoy the tomato pie. It's one of Hubby's favorites.
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