TOMATO PIE
TOMATO PIE


Since we have tomatoes coming out the ying yang, thought you might like to post this because Im sure others do too....

  • 1 frozen 9-inch pastry shell
  • 4 medium-sized ripe tomatoes, sliced 1/2-inch thick
  • 1/4 c. chopped chives or scallion stalks
  • 1 tsp. chopped fresh basil (or 1/4 tsp. dried basil, crumbled)
  • 1/4 tsp. salt, or to taste
  • 1/4 tsp. freshly ground black pepper
  • 1 c. grated Swiss cheese
  • 1/4 c. mayonnaise

    Preheat over to 425 degrees.
    Bake pastry shell for 5 minutes.
    Remove from oven.
    Reduce heat to 400 degrees F.
    Cut tomato slices in half and place them on bottom of shell.
    Sprinkle them with the chives or scallions, 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 in the tomatoes completely.
    Bake pie 35 minutes or until brown and bubbly.
    Allow it to sit outside the over 5 or 10 minutes before serving.