Wednesday, August 11, 2010

Tomato Pie, with a Little Paula Deen Influence

My friend Rose has suggested I post a recipe for tomato pie, something I'd never heard of.  I went on-line to research this interesting dish, and found a number of recipes.  They vary a little, but basically it's seasoned tomato slices in a pie crust, topped with melted cheese.  Seems simple enough, but what sold me are the enthusiastic endorsements from people who love any version of this recipe and serve it again and again.  I haven't made it yet, but the 343 people who positively reviewed Paula Deen's recipe on The Food Network Web site can't be wrong.  Based on some of their suggestions, I've made a few modifications.  I can't wait until Katie's tomatoes are ripe enough to give this one a try! (They're all still very, very green, but beautiful!).  If you try it, let me know how you like it.

adapted from Paula Deen's recipe

2 lbs. tomatoes, peeled and sliced (blanch in boiling water for 15 seconds before peeling)
10 fresh basil leaves, chopped
1/2 c. chopped green onion

1 9" pre-baked deep-dish pie crust (if using your own, brush bottom and sides with beaten egg white before baking - that'll help keep it from getting soggy).

1/2 c. mayo
1/2 c. sour cream
1 c. shredded mozzarella cheese
1/2 c. shredded cheddar cheese
Mix all topping ingredients together


Place sliced tomatoes in colander in sink, sprinkle with salt, and let drain for 10 minutes to remove excess water.

Layer tomato slices, basil, and onion in pie shell.  Season with salt and pepper.

Spread mayo/cheese mixture over top.

Bake at 350-degrees F for about half an hour or until lightly browned.  Slice and serve warm.

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