Tomato Pie Monday, July 21, 2008
This recipe was first given to me about 7 or 8 years ago by Sherry Turley who won a Grainger County tomato cooking contest.
1 9" pie shell, unbaked
5 medium Grainger County tomatoes, cut into 1/2” slices (I like them peeled)
salt and pepper to taste
1/2 cup fresh basil, chopped
2/3 cup sharp cheese, shredded
1/2 cup mayonnaise
Bake the pie shell at 450 deg for 5 min. Let cool. Pat tomato slices dry and arrange in overlapping circles in the pie shell. It will make more than one layer. Sprinkle on the salt and pepper. Sprinkle on half the basil. Mix the cheese and mayonnaise and spread evenly over tomatoes. Sprinkle with the remaining basil and additional salt and pepper if desired. Bake at 450 deg for 30 minutes or until brown and bubbly. Let the pie stand for 10 minutes at room temperature before serving.