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The Best Damn Tomato Pie
Fresh ripe tomatoes paired with ooey gooey cheese, this baked tomato pie is to die for!
Prep Time: 00:10
Cook Time: 00:45
4 red, ripe tomatoes (beefsteak work great)
10 fresh basil leaves, torn or sliced into strips
1 clove minced garlic (or more, depending on your taste)
1 cup mayonnaise
1 cup shredded mozzarella
1 cup shredded cheddar
1/2 cup shredded parmesan
salt and pepper to taste (easy on the salt as the ingredients are salty enough)
1Wash the tomatoes and pat dry. Slice about 1/4"-1/2" thick. If you want to eliminate some of the moisture from the tomatoes, place in a colander and salt lightly. Let stand about an hour. Shake out the moisture, and pat dry.
2Parbake the pie shell in a 350 degree oven (about 10 mins).
3In the meantime, in a bowl combine the basil, garlic, mayonnaise and cheeses. Stir well. Season with salt and pepper.
4Remove the pie shell from the oven. Place the tomato slices in the bottom of the shell, about 2/3rds high. Top with the combined ingredients and spread across the pie evenly.
5Place the finished pie back in the oven for 30 minutes. It will be golden brown and bubbly.
For a meat free meal, serve with tossed salad and crusty Italian bread dipped in olive oil.
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