Every summer, I am reminded by my kids that it’s time to whip out the tomato pie. Let’s be clear: there is absolutely nothing healthy about this — well, maybe the tomatoes — BUT it's a crowd pleaser, and no one can mess it up. It's good with steak or fish. It’s good cold the next day, or with a simple kale Caesar salad (kale fresh from the garden, of course).  You'll need:

3-4 tomatoes, sliced and strained on paper towels

Mix in bowl:

1 bunch basil - chopped

1 c shredded mozzarella

½ grated Parmesan cheese

¾ c mayo

Pie crust: Prebake at 350 for 10-15 min

Layer tomatoes and mixture.  Bake 30 min

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