Tomato Pie

This mouthwatering pie is a tomato lover’s dream, perfect as a side dish or stand-alone

vegetarian meal. The basil is savory and sweet, with a hint of peppery goodness. When paired

with fresh tomatoes and garlic, you have a bold and scrumptious dish that you’ll want to eat over

and over again. Enjoy!

Ingredients

∙1 9-inch pie pastry

∙4 Medium to large tomatoes, thinly sliced

∙2 Teaspoons salt

∙3 Cloves garlic, minced

∙¼ Cup fresh basil, chopped

∙½ Cup shredded cheddar cheese

∙½ Cup mix shredded parmesan and mozzarella cheeses (I used Kraft Italian blend that

also has Romano and Asiago cheeses)

∙¼ Cup mayonnaise

Instructions

1. Preheat the oven to 450 degrees, press pie pastry into a 9-inch pie pan, and prick the bottom

and sides with a fork.

2. Bake pie crust until it is lightly browned, 10 to 12 minutes. Remove from the oven and cool.

Reduce the oven temperature to 350 degrees.

3. Lightly blot tomatoes with a paper towel to remove excess juice then arrange half of the

tomatoes in a layer over the bottom of the cooled crust overlapping the tomato slices, sprinkle

with half each of the garlic, basil, cheddar, parmesan and mozzarella, layer once more then

spread mayonnaise over the top and you’re ready to bake.

4. Bake until cheese is melted and bubbling, about 25-30 minutes. Cool, slice and serve.

Makes about 6 servings

Sherry Perea has nearly 20 years’ experience managing restaurants and creating delicious

menus. She enjoys sharing unique recipes with her family and friends and is excited to bring her