Monday, September 22, 2008


I am the queen of Tomato Pie. Here's the recipe as best I remember it:

italian spices
salt + pepper
parmesan, shredded
feta, crumbled plain
sliced provolone, torn in 1" pieces (I used 5 slices total I think)

How to:

One frozen Marie Callander's pie crust. (I am not the queen of pie crust. Marie is.)
Thaw it for awhile.
shredded parmesan cheese
press some of the parmesan cheese into the bottom and sides of the crust. poke holes in the crust with a fork and bake at 425 for ten minutes.
Let cool.

slice several firm tomatoes and lay out to drain on paper towels for about 2 hours.
sprinkle tomatoes with salt, pepper, italian seasoning and basil. Fresh if you have it.
layer tomatoes with shredded parmesan, feta and torn 1" pieces of sliced provolone
more tomatoes, more cheese...
Fill the pie shell 'til rounded.

Topping: Mix together:
1/2 c. mayo
1/2 c. shredded parmesan
1/4 c. feta
chopped garlic - at least one large clove.

Spread topping over pie. Bake 35 minutes at 350. Let stand 1/2 hour to set before serving.

It is so much better the second day.


1 comment:

msb said...

well that certainly looks like a tryer. hope your shoulder gets better.