The eight tomato plants that we planted this year have gone crazy! I have canned over 50 quarts of peeled, seeded and diced tomatoes already since the second week in July; some yellow and some red. Chris keeps laughing because I’m threatening to sit a box of tomatoes at the end of the driveway with a sign that says “TAKE THEM PLEASE!!!” Don’t get me wrong, I love canning tomatoes but my plants are still producing with abundance. A few weeks ago I was on the phone with my mom, complaining about canning another nine quarts; she suggested that I try making tomato pie instead. I must say, again, that I am thankful for this recipe. Chris was a little reluctant to try it at first but ate two helpings for dinner that night. I served it for dinner but think it’d be great as a side dish with chicken or pork instead. Hope you enjoy!!
4 tomatoes, sliced and peeled
8 – 10 fresh basil leaves, chopped or 1 Tbsp dried basil
1/2 cup chopped green onion
1 9” pre-baked deep dish pie shell
Salt and pepper to taste
1 cup grated mozzarella
1 cup grated cheddar
½ cup mayo
Preheat oven to 450. Drain tomato slices on paper towels; layer slices, basil and onion in pie shell. Add salt and pepper. Mix cheeses and mayo. Spread on top of tomatoes. Bake for 30 minutes or until lightly browned. Let cool slightly before serving.
Can be frozen and reheated for a later date.