Sunday, July 21, 2013

Tomato Pie

This Southern Lady knows how to cook, especially with a little help from my Momma.

Tomatoes have hit their peek of perfection, so for our latest Sunday Dinner we stopped by the roadside stand and whipped up some Tomato Pie.

You'll have to forgive me.  I took this picture after
making my pie, so only one tomato made it here. 
What You'll Need:
-5 Firm Tomatoes
-1 Pillsbury Refrigerated Pie Crust
-1/2 cup of Parmesan Cheese
-2 Cups of Cheddar Cheese
-2 tblsp. of Olive Oil
-2 tblspn. of Oregano
-2 tblspn. of Basil
-2 tblspn of Salt
-2 tblspn. of Pepper
-1 tblspn. of Chives

Here's How To Make It: 

First things first, wash and dry your tomatoes.  Cut all five into tiny, bite-sized portions.  Place the bites  into a colander, draining off all the additional tomato juices.

Bake the pie crust at 400º for about 10 minutes.  It should be golden-y brown when it comes out of the oven.

Layer the bottom of your pie with 1/4 cup of parmesan and 3/4 cup of cheddar cheese.

Then, place half of your chopped up tomatoes atop the cheese.

Next, it's time to add some spices.  Generously sprinkle oregano, basil, salt and pepper.

Repeat your layer of cheeses and add the remaining tomatoes.

Sprinkle the rest of your spices until the tomatoes are covered.  This time include your tblspn. of chives.

Scatter the Olive Oil over all your zesty flavors, and finish off the pie by adding your remaining cheddar cheese.

Bake at 350º for 40 minutes.

Before serving, let the pie sit for 15 minutes.  Enjoy!

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