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Tomato Pie
4 medium plum tomatoes
1 9" deep pie shell, baked
1 cup chopped white onion
1/2 tsp salt
1/2 tsp fresh ground pepper
2 TB chopped fresh basil
1/2 cup mayonnaise
1/2 cup grated Parmesan cheese
1 cup grated cheddar cheese
Preheat oven to 375 degrees. Cut 6 tomato slices for garnish and set aside. Cut remaining tomatoes in half, remove seeds and cut each half into about 6 wedges. Put half of the tomato wedges into the baked pie shell. Sprinkle with 1/2 cup onion, 1/4 tsp each salt and pepper and 1 TB of fresh basil. Stir mayo, parmesan and cheddar together in a bowl. Then spread half the cheese mixture over the onion layer.
Repeat with remaining tomatoes, 1/2 cup onion, 1/4 tsp each salt and pepper and 1 TB of basil. Add remaining mayo/cheese mixture. Place reserved tomatoe slices in pinwhell design on top of pie.
Bake 30-40 minutes until golden brown. If piecrust starts overbrowning, cover edges with aluminum foil. Allow pie to cool 20 minutes before serving.
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Look at this beautiful fresh basil from the garden!
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Here is the finished pie looking beautiful and tasting so delicious. This was a side dish to our steak last night and everyone loved it, even the kids! I used a packaged rolled piecrust from the grocery store, which made this dish especially easy to make. I would strongly recommend this wonderful easy recipe for your season fresh tomatoes. So yummy!
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