Ripe Tomato Pie Screenshot from America's Heartland Season 8 Episode 13
Ingredients
 1 unbaked 9 inch pastry shell
 5—7 ripe medium-size tomatoes
 ¼ tsp pepper
 ½ cup mayo
 1—2 cups grated mozzarella
 1—5 cloves minced garlic
 Milk
 Basil
 Dill
 Salt
Directions
1

Slice tomatoes and layer in a bowl, sprinkle a pinch of salt between layers and let sit for 2—3 hours to drain.

2

Mix ¼ tsp pepper, ½ cup mayo, 1 -2 cups grated mozzarella and 1—5 cloves minced garlic.

3

Brush pastry shell with milk, poke with a fork here and there and bake at 450 for 5 minutes. Remove pastry shell from oven, layer the tomato slices (but not the juice - discard or drink!) Spread mix on top of tomatoes and bake at 350 for 20—30 min – or until cheese is golden brown.

4

Let sit for a few minutes and serve warm with a green salad.

5

Fresh basil can be layered with the tomatoes or dill can be added to cheese mixture for additional flavor.

Ingredients

 1 unbaked 9 inch pastry shell
 5—7 ripe medium-size tomatoes
 ¼ tsp pepper
 ½ cup mayo
 1—2 cups grated mozzarella
 1—5 cloves minced garlic
 Milk
 Basil
 Dill
 Salt

Directions

1

Slice tomatoes and layer in a bowl, sprinkle a pinch of salt between layers and let sit for 2—3 hours to drain.

2

Mix ¼ tsp pepper, ½ cup mayo, 1 -2 cups grated mozzarella and 1—5 cloves minced garlic.

3

Brush pastry shell with milk, poke with a fork here and there and bake at 450 for 5 minutes. Remove pastry shell from oven, layer the tomato slices (but not the juice - discard or drink!) Spread mix on top of tomatoes and bake at 350 for 20—30 min – or until cheese is golden brown.

4

Let sit for a few minutes and serve warm with a green salad.

5

Fresh basil can be layered with the tomatoes or dill can be added to cheese mixture for additional flavor.

Notes

Ripe Tomato Pie
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