REFRESHING FROSE’1 (750 ml.) bottle Rose’½ c. sugar½ c. water8 oz. fresh strawberries, hulled, quartered2…
Tomato Pie
| Tomato Pie | Print |
Recipe By: Alice Morrow
Ingredients
- 4 ripe tomatoes, peeled and sliced
- 1 small onion, chopped
- ¼ each chopped green, red, yellow, orange bell pepper
- 1 c. mayo
- 1 c. grated mozzarella cheese or Italian blend grated cheese
- 1 (10-count) refrigerated biscuits (non-buttery type)
- Basil Tomato Pie
- 1 single 9” pie shell
- 1 ½ c. shredded mozzarella cheese
- 6 fresh plum tomatoes, peeled, cut into wedges and seeded
- 1 c. fresh basil, coarsely chopped
- 1 heaping T. minced garlic
- ½ c. mayo
- ¼ c. grated parmesan cheese
- 1 t. red pepper
Instructions
- Place biscuits in bottom of a 9x9” baking pan. Push together to make one layer and go up the sides about 1”.
- Place peeled and sliced tomatoes on top of biscuits. Pepper the tops of tomatoes.
- Saute onion and bell pepper in a little olive oil. Place on top of tomatoes.
- Mix mayo and cheese together and spread on top.
- Bake 350 for 40 minutes until golden and bubbly. Make sure the biscuit bottom is cooked.
- *****Let set for 5 minutes before slicing
| Tomato Pie | Print |
Recipe type: Basil Tomato Pie
Recipe By: Alice Morrow
Ingredients
- 1. Put crust in tart or pie pan and refrigerate for 30 minutes.
- 2. Bake crust until light brown. Do not prick crust.
- 3. Cover hot crust with ½ c. mozzarella cheese.
- 4. Arrange tomato wedges over cheese.
- 5. Mix basil and garlic and sprinkle over tomatoes.
- 6. Combine mayo, parmesan cheese and remaining mozzarella cheese and pepper. Top tart with mixture.
- 7. Bake 375 for 20-25 minutes. Let set 5 minutes before cutting.
Notes
*****Since we will be getting creole tomatoes, I am giving you two versions of this tasty recipe. Also if you have a herb garden, good way to use fresh basil. You can intermingle both recipes and swap ingredients around if you like.
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