Tomato Pie

As we unofficially say goodbye to summer, now that it is September and the cooler temperatures have made their way to North Carolina, I find myself frantically trying to cook all things summery before it is too late. I had not made a tomato pie all summer, and I knew that before all of the delicious local tomatoes left the shelves I had to make one of these southern summer favorites. This is a recipe that I have had since college and I have to give credit to my friend Sarah Bourgeois for this wonderful pie. A tomato pie is relatively easy as long as you drain the tomatoes long enough (ie: about an hour). Not draining the tomatoes long enough can result in a soggy pie, which is still tasty, but definitely not as pretty!

 You Will Need:

• 4 tomatoes, peeled and sliced
• 10 fresh basil leaves, chopped
• 1/2 cup green onion, chopped
• 1 (9 inch) pre-baked dip dish pie shell
• 1 cup grated mozzarella cheese
• 1 cup grated cheddar cheese
• 1 cup mayonnaise
• salt and pepper to taste

Here We Go:

• Preheat oven to 350 degrees
• Place the tomatoes in a colander in the sink in 1 layer
• Sprinkle with salt and allow to drain for about 1 hour
• Layer the tomato slices, basil and onion in the pie shell
• Season with salt and pepper
• Combine the grated cheese and mayonnaise together in small bowl
• Spread cheese mixture on top of the tomatoes and bake for 30-40 minutes or until golden brown
• Cut into 8 slices and serve warm

Happy Feasting!