Tomato Basil Pie

When the intense heat of our summer rolls around it is also a time for really good local tomatoes . My mind immediately begins to crave a good Tomato Basil Pie . I know I have posted this recipe before but it bears repeating because it is my favorite . Not exactly low-cal but it is oh so very good and a slice or two doesn't totally break with the diet . 

 

This is a recipe from one of Paula Deen's cookbooks . I am not a big fan of Paula's and almost never cook from her books but do have all of them . This just happens to be my favorite recipe for Tomato Basil Pie and I have tried many recipes .

 It's one of those quick and easy recipe's to prepare and oh sooooooo good .

 

 TOMATO BASIL PIE

 

4 tomatoes, peeled and sliced

8 to 10 fresh basil leaves, chopped

1/3 cup chopped green onion

Salt and pepper to taste

2 cups grated mozzarella and Cheddar cheese, combined

1 cup mayonnaise

One 9-inch prebaked deep-dish pie shell

 

Preheat oven to 350 degrees. Layer tomato slices, basil, and onion in the pie shell . Add salt and pepper to taste . Mix together grated cheese and mayonnaise . Spread on top of tomatoes. Bake for 30 minutes or until lightly browned .

 

My Notes: A store bought crust is fine for this recipe and I blind bake the crust with a round of parchment in the bottom and pie stones . I also add more basil and green onions called for in the recipe . I never peel the tomatoes either . And I always use freshly ground black pepper and kosher salt, it makes such a difference to the taste .

 

It looks so pretty even before adding the topping with the combination of the colors .

 

 I am fortunate enough that I always have fresh basil in my herb garden . I often have stems of basil sitting on my countertop to use whenever I need it . Since I dearly love fresh basil I use it a lot .

 

 

 There is ONLY one mayonnaise that I ever use .  Here in the South there are only two kinds used, Hellman's or Duke's and I prefer Hellman's .

 

 

 





 Just before popping it into the oven .

 

The combination of the cheddar and mozzarella is amazing . I always use a very good cheddar , in this case it was one from Beecher's which is an excellent cheese company in Seattle . They have since opened a shop in New York , I often order from them online. The mozzarella is not slices but in a block so it can be grated and the one I used was imported from Italy. Using the best ingredients you can makes such a difference when cooking IMO .

 

It browns up beautifully and I could not wait to have that first yummy bite .

It pares beautifully with a simple mixed green salad to round out the dinner. A light dinner and both myself and my husband don't like too heavy of a dinner during the heat of this time of year .

 

I am sharing this post at Stonegable for what's On the Menu Monday .