From misschef@earthlink.net Fri Oct 3 10:47:28 2003 Date: Wed, 1 Oct 2003 12:04:28 +0000 (UTC) From: misschef Newsgroups: rec.food.recipes Subject: Ripe Tomato Pie Followup-To: rec.food.cooking, rec.food.recipes A recipe for Sweet Tomato Pie was requested on Wed, 9/24. Following is my recipe for Tomato Pie. I'm not sure if the request for "Sweet" was in reference to the tomatoes or the other ingredients in the pie, but this recipe is one I have made many times and has been enjoyed by all. I'm sure cherry tomatoes can be substituted. Hopefully it will work. Sincerely, Misschef Tomato Pie (serves 8) 4 lg. ripe tomatoes, Peeled and sliced 10-12 lg, fresh basil leaves, chopped 6 scallions, sliced, green and white part 1 -9" deep pie shell (pre-baked) 1 cup grated cheddar cheese 1/2 cup crumbled gorgonzola cheese (see note) 1/2 cup ricotta cheese (see note) 1 cup Hellmann's mayonnaise 1/2 tsp garlic powder 1/2 tsp black pepper salt, to taste Preheat oven to 350 degrees. Place the sliced tomatoes in a colander and sprinkle with salt. Let it stand for 20 minutes. This allows all the liquid to drain out of the tomatoes so the pie won't be too runny. Rinse salt completely off tomatoes with cool water and let stand another 20 minutes. Transfer tomato slices to paper towels to absorb any excess moisture. Layer the tomatoes, basil and scallions in the pie shell. In a separate bowl, mix the cheeses and the seasonings. Spread cheese mixture over the tomatoes, covering them completely. Bake for 30 minutes or until lightly browned. Serve warm. Note: Traditional tomato pie recipes call for equal parts cheddar and mozzarella cheeses. This will make a milder version than mine and is quite good, too. I prefer the flavors of gorgonzola and ricotta with this recipe. Enjoy!! -- Rec.food.recipes is moderated by Patricia Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/