Place the tomatoes in a colander in the sink in
1 layer. Sprinkle with salt and allow to drain
for 10 minutes. Use a paper towel to pat dry
the tomatoes and make sure most of the excess
juice is out. You don't want wet juicy
tomatoes or your pie will turn out soggy.
Layer the tomato slices, basil, and onion in
pie shell. Season with salt and pepper.
Combine the grated cheeses and mayonnaise
together. Spread mixture on top of the
tomatoes and sprinkle parmesan cheese on top.
Bake for 30 minutes or until lightly browned.
To serve, cut into slices and serve warm
Originally Submitted
10/20/2016
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