We are always looking for recipes to try using fresh seasonal vegetables. As we are starting to get the season's first tomatoes, we decided to try this recipe which Jan found on the Internet. It is from Paula Deen. We did not make any changes. We did find that the first night, it was a little loose but by the second night, when it was reheated, it was much better. We will be making this again.
Four ripe tomatoes, peeled and sliced.
10 fresh basil leaves, chopped.
1/2 cup sliced green onion (we used Vidallia onions that had been chopped).
1 nine inch prebaked, deep dish pie shell.
1 cup roughly grated mozerella cheese.
1 cup roughly grated cheddar cheese.
1 cup mayonnaise.
2 to 3 Tablespoons of chopped fresh chives
Kosher salt & freshly ground pepper to taste.
Preheat oven to 350 degrees.
Place a colander in the sink and put the tomatoes in the colander in one layer. Sprinkle with salt and
allow to drain for 10 minutes or more. After the tomatoes have drained for the allotted time, blot with
a paper towel to take out some of the moisture that still remains. If using Vidallia onions, while the
tomatoes are draining, saute them in butter until they are soft. Layer the tomato slices, basil and
onion in the pie shell. Season with salt and pepper to taste. Combine the grated cheeses and the
mayonnaise together and mix well. Spread mixture on top of the tomatoes, basil and onions. Bake
for 30 minutes or until top is lightly browned. Remove from oven, sprinkle with chopped chives, let
rest for 10 to 15 minutes, slice and enjoy!
OOPS! We broke the crust in two places.