Fresh Tomato Pie

Today I used the fresh tomatoes sent home with us from Iowa by Holly, to make a Tomato Pie. I used a recipe from my friend Susy, who got it from her friend Char who we lost to cancer last year. So tonight's meal was in memory of Char, and in honor of friends and family.

You start by layering shredded mozzarella and fresh basil in a double-layer of pie crust (I use Pillsbury refrigerated but homemade would be good, too, if you do that type of thing!)


Then you layer fresh, sliced tomatoes. The original recipe calls for Roma, but I used these (no idea what variety) from Holly - I just made sure I removed as much water (juice?) from the slices as possible so my pie wasn't soggy.

Then you place a layer of sliced pepper jack cheese, and cover with a second layer of tomato slices.

Finally, you cover the tomato layers with a spread of mayo, more mozzarella, fresh Parmesan, and fresh garlic. Then pop it in the oven for a half-hour.










When you take it out, the crust is golden brown and the cheese is bubbly and hot. The smell is amazing, and everyone in the room will drool in anticipation!







We enjoyed it with a baguette and a Caesar salad .... and finished the meal with freshly baked chocolate chip cookies. DEE-LISH!

Full Recipe:

2 Pillsbury pie crusts, layered in pie pan

Then layer:

Shredded mozzarella (about 3/4 - 1 cup)

Fresh basil leaves (to taste)

Sliced Roma tomatoes (maybe 4 small or 2-3 large?)

Sliced pepper jack cheese

Sliced Roma tomatoes (about same amount again)

Mix: 1/2 c mayo, 1/4 c fresh Parmesan, 4 cloves minced garlic (or more to taste - I use 5-6), 1 c shredded mozzarella. Spread on top.

Bake at 350 for 30 minutes. Let sit 5 min before slicing.