Tomato Pie Recipe

Tomato Pie

  My friends, Rosemarie and Vicki are artists with food.  I am the happy, fat recipient! Every month or so, one of them prepares a luncheon feast. We get together to share ideas, life events, the Lord, and our wishes and dreams. Rosemarie made this tomato pie and I was in LOVE!!!!!

I came home and made it for dinner that very evening. She used Monterey Jack cheese. I improvised with what was in my refrigerator; mild cheddar. It was still delicious! Above is a picture of my finished pie!

          

                    I cut 1/4 " rounds from 7 vine ripe tomatoes.

                  I salted them well and allowed them

                 to drain juices for one hour.

        

                                             After one hour, I pat-dried the salt off of the tomatoes.

      

                          I used a little garlic salt, a little salt and pepper to season the tomatoes to my liking.

I used a ready made pie crust which I had in my freezer. I threw it over a 9" pie tin.

Next time I will make my own crust because I would have liked it flakier and thicker.

   My daughter used 2 crusts on top of each other (it was nicer.)

                                                     I washed and dried seven Basil leaves.

I chopped the Basil.

Then, I layer tomatoes, basil and cheese.

Layer like you would Lasagna.

After three layers, I baked the pie in a 350 degree oven for 40 minutes.

This pie was delicious. If you try it, I would appreciate your comments.

Stay tuned, I have a wonderful cobbler cake recipe I will post tomorrow.

ENJOY!