Tomato Pie

Tomato Pie

1 refrigerated pie crust
1 1/2 cups shredded mozzarella
5 plum or 2 medium tomatoes
1 cup fresh basil, loosely packed
2-4 cloves garlic
1/4 cup mayonnaise
1/2 cup parmesan
1/8 tsp. black pepper

Pre-bake pie crust in Quiche pan. Sprinkle with 1/2 cup mozzarella. Cool on rack.

Drain sliced tomatoes on a paper towel.  Arrange on cool crust. Chop basil and garlic in food processor. Sprinkle over tomatoes. Combine remaining ingredients (including last cup of mozzarella) and spread evenly over pie.

Bake at 375 for 35-40 minutes until golden brown.

Reduced fat version:

Use a pre-baked pizza crust (e.g. Boboli) instead of a pie crust. Spread with 2 tsp. olive oil and minced garlic. Sprinkle with 1/3 of the mozzarella cheese.

Follow the remainder of the recipe, omitting the mayonnaise.

Also delicious with sautéed zucchini instead of or in addition to the tomatoes.

Caveat: When I post recipes, the photos often are not mine.  I “borrow”  them from other sites on the internet.  In my defense, once the food is ready, I want to eat it, not shoot it.  Eats, Shoots, and Leaves . . .

To see the Real Deal:  Rufus Food & Spirits Guide ~ Tomato Pie