Tomato pie:

Tonight I made my first tomato pie, thanks to the recommendation from my friend Julia.  They.are.divine.  You should make one.  Tonight.

I used Pioneer Woman's crust (Sylvia's crust on her website), because all other pie crusts are just a mistake.


Source:  http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?recipeID=12599&origin=detail&servings=8&metric=false

Fresh Tomato Pie

Rated: Submitted By: Britt Terry Photo By: FLOWERBUFF Servings: 8

"This savory layered pie is a great way to use up extra summer tomatoes--and it's delicious warm or cold. Layers of sliced onion and tomato are topped with Parmesan and mozzarella cheeses. The pie is baked until golden brown, and then garnished with chopped fresh herbs."

INGREDIENTS:

1 (9 inch) pie shell 7 ripe tomatoes, sliced 1 yellow onion 3/4 cup mayonnaise 1/3 cup shredded mozzarella cheese

1/3 cup grated Parmesan cheese ground black pepper to taste 2 teaspoons fresh basil 2 teaspoons fresh oregano

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C).
2.	Bake the pastry shell for 8 to 10 minutes or until browned.
3.	Slice onion and place in the bottom of pastry shell. Slice tomatoes and arrange over onions. Add black pepper to taste.
4.	In a medium bowl, combine mozzarella, parmesan and mayonnaise. Spread this mixture evenly over tomatoes.
5.	Bake at 350 degrees F (175 degrees C) for 20-25 minutes or until golden brown. Once cooked, garnish with fresh herbs.