Starring two of our favorite garden crops, tomatoes and basil, this recipe is a great summertime side dish. Use Roma or other paste variety tomatoes to keep your pie from getting runny!
- 9″ pie crust
- 2 – 3 large tomatoes or 6 – 8 Roma tomatoes (paste tomatoes preferred)
- 1/2 cup fresh basil, chopped
- salt and pepper
- 2 T. grated mozzarella cheese
- 3/4 C. grated cheddar cheese
- 3/4 C. mayonaise
Heat oven to 350°. Sprinkle empty pie crust with 2 T. mozzarella cheese. Prebake shell for 15 – 20 minutes. Cool completely.
Slice tomatoes 1/4″ to 1/2″ thickness. Chop, or chiffonade, basil.
Tile tomato slices in pie crust, adding some basil, salt and pepper with each layer.
Thoroughly mix grated cheddar cheese and mayonnaise and spoon evenly over the top of the pie.
Use a pie ring or place foil strips around the edges of the pie crust to protect it from burning. Bake in 350° oven for 15 – 20 minutes or until the top is golden brown.