Shelley's Tomato Pie

Shelley's Tomato Pie
Categories: Vegetable, Dixie, Southern, Cheese, Side dish
Yield: 2 pies

2 ea Frozen pie shells
8 ea Tomatoes peeled & sliced
3 tb Basil fresh & chopped
1/2 c Scallions sliced
2 c Mayonnaise
2 c Cheddar cheese
2 c Mozarella chesse grated
4 tb Parmesan cheese grated
1/2 c Bacon crsipy & crumbled
Salt & pepper to taste

Pre-heat oven to 425 deg-F.
Place tomatoes over crust in pie shells.
Salt & pepper tomatoes.
Layer scallions & basil over tomatoes.
Combine mayonnaise & cheeses.
Spread cheese mixture over tomatoes.
Bake for 12-16 mins. until crust in brown.
remove from oven.
Allow pie to cool for 15-20 mins. before cutting.

ORIGIN: Shelley McBeady, Gainesville-FL, circa 1999

Comments: 13

joseph k. Jun 29, 2012, 9:11am UTC

thanks i might try this

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Heather E. Jun 29, 2012, 9:15am UTC

This sounds really good to try.

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John Knight Jun 29, 2012, 6:56pm UTC

Gee, I just so happen to have a lot of tomatoes nippering, and basil and scallions in the garden, but none of the peppers are not yet ready so I can't really make salsa yet . . so, I was trying to think of something to do with all those tomatoes right away quick.

Maybe I'll go get me some pie crusts . . Thanks for the timely suggestion, Donald.

Sue B.© The Sting IS Worse Than the Buzz Jun 29, 2012, 7:39pm UTC

There are so many things you can do with ripened tomatoes, John, and this recipe is an example, but if you're looking for something far simpler and you like the ingredients, you can try this too.

Halve very ripened tomatoes. (I'm exceedingly resouceful, strict conservative as I am, so with the guts I've removed, I put them in a blender for Boody Marys, another recipe) But after you have successfully made them into nice litte receptacles, you stuff them. I use tons of very finely to garlic pressed pieces, mixed with parsley or cilantro, also chpped finely, in breadcrumbs ( I season my own, but you can get the seasoned ones) moistened heavily with Pompeiian olive oil, or whatever brand you choose. Drizze with brandy and put in the oven for 30 minutes on 350F. I prefer to bake these as is, but you can add mozzarella or any cheese of your liking about 7 minutes before they're done.

Sue B.© The Sting IS Worse Than the Buzz Jun 29, 2012, 7:51pm UTC

I see I've omitted a few letters here and there, but that is symbolic of where your own creativity in a very subltle way allows you the freedom to please your own palate.

Sue B.© The Sting IS Worse Than the Buzz Jun 29, 2012, 8:07pm UTC

maree, mine are so hot that they'll sober you and wake the dead. I'll send you the recipe maybe tomorrow.

Sue B.© The Sting IS Worse Than the Buzz Jun 29, 2012, 8:15pm UTC

Never, ever, ever, ever, ever... buy a mix or have someone do it. You'll still be an accomplice to the crime. ewwwwww It's no wonder you only imbibe once a year.

John Knight Jun 29, 2012, 8:32pm UTC

Thanks, Sue . . I prolly won't get so extravagant, but I like the general idea . . these that are ready now are a rather small type (called stupice), so for now the pie crust idea or something along those lines makes good sense for baking them. But that don't mean I can't use some tricks you mention on a pie, right?

( I don't think I've ever made anything meal-likeaccording to an actual recipe, but I take ideas from them sometimes. Cooking is a rather "in the moment" experience for me. No two meals I cook are ever the same it seems ; )

I know what you mean, John.

A recipe for an Obama appearance isn't extravagant, and requires no additional creativity, cheese or spices. :)

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Jan S. Jul 3, 2012, 1:10am UTC

Sounds delicious! Thanks for posting to Cook it up Big!

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Shelley's Tomato Pie

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Comments: 13

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