Friday, June 18, 2010

Recipe: Tomato Pie

Tomato Pie

By customer Robin Duncombe

1 9" deep dish pie shell
2lb Tomatoes
8 ounces of grated Italian blend cheese
3-4 cloves of fresh garlic, minced
1/2 c mayonnaise (not light, not low fat, not salad dressing - MAYO)
1/2 cup (or more) fresh chopped basil
freshly ground pepper

Take pie shell, prick w/ fork & pre-bake at 375 for approx. 15 min until very lightly browned. Tomatoes, wash & sliced VERY thin (1/8"). Lay the slices out in a single layer on paper towels & sprinkle w/ sea salt & fresh ground black pepper. I usually let mine drain for about 1/2 hour - really wet tomatoes make a too soggy pie. Divide cheese blend in ½ set 1 ½ aside. Turn the oven down to 350. Start layering the pie - single layer of tomato slices, sprinkling of fresh basil, little bit of pepper, sprinkling of cheese. You should be able to repeat 4 times in a deep dish pie shell. Mix the remaining cup of cheese, mayo, & garlic in a small bowl & spread evenly over the top of the pie. (This is not a really "spreadable" mixture, so I usually drop small spoonfuls all over the top & then gently press them together w/ the back of the spoon.) Bake at least 30 minutes until top is lightly browned & pie is thoroughly hot. I've actually turned my oven down again to 325 to make sure that I get the pie good & hot w/o burning the topping &/or the crust. Let the pie sit for 5-10 minutes before slicing. It makes a great side dish, or served w/ a nice salad as a light & reasonably healthy supper. ANOTHER HINT: If my tomatoes are nice large ones, I cut the slices in half or quarters to make sure I get a nice layer w/o overlapping the slices. This can also be made using a flat rolling of pie dough on a cookie sheet (pierced & pre-baked, of course) & one layer of tomatoes/basil etc. Then cut into squares as an appetizer. I've added Vidalia onion, sliced paper thin, spinach, etc. Make it your own according to your tastes - just as long as you don't mess w/ the mayo!!!! HA!

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