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Monday, June 6, 2011

Tomato Pie

It is definitely summertime and we have an abundance of tomatoes at our house.   Phillip has more tomatoes than he can eat and shares with others.  I took enough tomatoes to work for everyone to have a tomato sandwich this week.  I brought fresh bread, mayonnaise, salt, and pepper as well as cucumbers that I sliced and there was some happy folks at lunchtime. Mom and Dad came over and we sent home three bags of tomatoes in different stages for them to enjoy for several days.  Folks say that there is nothing like a home grown tomato to eat.

The Tomato Pie recipe came from Sidney Miller.  I met Sidney when he was catering several lunches and breakfasts at our clinic several years ago.  Sidney has had several restaurants and is an excellent cook.  He was gracious enough to share this recipe for Tomato Pie with us when he made Tomato Pies for one of the lunches that he catered for us.  I'll share his recipe for Bread Pudding in the fall and you'll be glad I did!

                                                               Tomato Pie

3 large tomatoes, sliced
chopped green onions or scallions, to taste
black pepper, creole seasoning, basil, to taste
1 Tbsp. mayonnaise
2 cups shredded mild cheddar cheese
2 pie crusts, 8 or 9 inch

Slice tomatoes thin and place on paper towels.  Sprinkle with seasonings.  Place tomatoes in unbaked pie crusts.  Sprinkle with onions or scallions on top of tomatoes.  Mix cheese and mayonnaise together until pasty.  Divide cheese mixture over two pies.

Bake at 400 degrees until done.  Crust will be brown and cheese will be melted.

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