Tomato Pie

Since this is a Paula Dean recipe, I will start off by saying:

HEY YA'LL!!!!!!!!!

I made this recipe at Thanksgiving, because (yes again) I was into COLOR! I needed a veggie dish that was yummy AND pretty!

It was sooooooooooo good!

The keys to this recipe are:

Make sure the tomatoes are peeled (for those of you that don't know how to peel a tomato, I'll tell you at the end of this post).

Make sure the Basil is fresh, not dried.

And use green onions, not regular onions.

Ok, the recipe:

Tomato Pie

Recipe courtesy Paula Deen
Show:	Paula's Home Cooking
Episode:	Farmer's Market

4 tomatoes, peeled and sliced
10 fresh basil leaves, chopped
1/2 cup chopped green onion
1 (9-inch) prebaked deep dish pie shell (pre baked)
1 cup grated mozzarella
1 cup grated cheddar
1 cup mayonnaise
Salt and pepper

Preheat oven to 350 degrees F.

Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes.

Layer the tomato slices, basil, and onion in pie shell. Season with salt and pepper. Combine the grated cheeses and mayonnaise together. Spread mixture on top of the tomatoes and bake for 30 minutes or until lightly browned.

To serve, cut into slices and serve warm.

Now, how to peel a tomato:

Get nice big fat tomatoes. Lightly cut a cross on the bottom. Drop them in boiling water for a few seconds, until you see the skin starting to curl up. Take them out of the water, let them cool a bit and then peel peel away! Make sure you drain the tomatoes in a colander. Recipe says 10 minutes, but I let them sit for at least an hour. It drains a lot of the water out of the tomatoes and makes it so the pie isn't runny.


Have a great day everyone! I have a really busy day today, so I won't be around much. Love to All!