We are at the very tail end of tomato season, but maybe there is enough time to squeeze in this recipe for Vickie’s Tomato Pie, which was just submitted by Deborah Jackson. It originally came from Vickie Hutchins, who is one of the co-founders of the Gooseberry Patch cookbooks, which are headquartered in the Columbus area.
Vickie’s Tomato Pie
- 1 pre-made 9-inch pie crust
- 4 tomatoes, chopped
- 1 onion, chopped
- 10-12 leaves fresh basil, chopped
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1 cup mayonnaise
- ½ cup grated Parmesan cheese
- Preheat oven to 400°.
Place crust in a 9-inch pie plate set on a baking sheet. Bake for about 12 minutes, until lightly golden; cool. Lower oven temperature to 350°.
Place tomatoes between paper towels to absorb as much moisture as possible. Layer half each of tomatoes, onion, and basil in pie crust; repeat layers. Mix mozzarella and cheddar cheeses with mayonnaise, and spread this mixture over the pie. Top with Parmesan cheese.
Return pie plate to baking sheet. Cover edge of crust with aluminum foil, to keep it from burning. Bake 50-60 minutes. Let stand 15 minutes before slicing.
Yield: 6 servings
— Deborah Jackson
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