Kim Waters' Award Winning Heirloom Tomato Pie
|With Hall County Extension Agent, Josh Presley, presenting me the award for Best Dish Using Tomato or Squash for 2018 Season of Hall County Farmers Market|
|It's a messy piece of pie, but oh, so tasty.|
|Marie Callender's Deep Dish Pastry Crusts come two in a pack.|
While the pie crust is cooking, thinly slice tomatoes about 1/4 to 1/3 inch wide. Lay slices on paper towels and generously salt to drain off the excess moisture. Let sit for about 15 minutes.
Mix together 4 cups (less about 1/2 cup for topping the pies) of shredded Mexican cheese, one onion, diced, and one, jalapeno, diced (after seeds and membrane removed).
|Roughly chop basil, reserving a leaf or two for garnish.|
Layer tomatoes, then chopped basil, and then a layer of cheese mixture. Start again with tomatoes, then basil, topping with the cheese mixture. Top the pie with shredded cheese before baking for about 20-25 minutes at 375 ℉.
Bake the lovely at 375℉ for about 30 minutes or until the cheese is bubbly and the crust is golden brown.
Heirloom Tomato Pie
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