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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This recipe is from Rebecca Laney-Meers, Jackson Mississippi and she was one of the winners in the Mississippi magazine contest. Her memories of this pie take her back to the 1960s when as a child in her grandmother Kate’s kitchen in west Jackson she renamed the recipe Tommy Toe Pie. It was called Tomato Pie. Rebecca’s time with her grandmother was quality time, and over the years she has tried many tomato pies, but grandmother Kate’s has remained the best. And when the tomatoes start coming in from the garden, this is her go-to recipe for her family. Thanks Rebecca! Feel free to add in fresh herbs, like the basil, oregano, etc. Enjoy! Ingredients:
3 -5 tomatoes, sliced |
1 deep dish pie shell |
1/2 cup sharp cheddar cheese, shredded |
1/2 cup white cheddar cheese, shredded |
1/4 cup mayonnaise |
1/4 teaspoon dried basil (or better yet, try 1 tbls. fresh basil!) |
1 tablespoon dijon mustard |
salt and pepper |
1 bunch green onion, chopped |
1/2 cup parmesan cheese, shredded |
Directions:
1. The day before, slice 3 to 5 tomatoes and drain on paper towels.
2. Refrigerate.
3. Bake deep-dish pie shell according to package directions.
4. Cool.
5. Mix cheeses, mayonnaise and basil. Set mixture aside.
6. Spread the bottom of the pie shell with Dijon mustard. Place one layer of tomatoes, and then sprinkle with salt and pepper.
7. Layer 1/2 of the cheese and mayonnaise mixture.
8. Sprinkle with chopped green onions. Repeat layers. End with 1/2 cup of shredded Parmesan cheese on top.
9. Bake at 375 degrees for 35-40 minutes. Enjoy!
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