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Tomato Pie

A tomato pie is not a quiche, and it's not a casserole. It is a pie made just for fresh summer tomatoes. The pie ingredients used in this recipe- fresh basil, oregano, thyme, and garlic- are selected to enhance the tomato flavors. Don't let the season go by without trying this delicious pie- a perfect tribute to the summer tomato!


1 (9 inch) deep dish pie shell (note: pre-bake pie shell)

4 large fresh tomatoes, sliced (about 1/4 inch thick)

4 Roma/ plum fresh tomatoes, sliced (for the top of pie)

1/2 cup fresh basil, chopped

3 green onions, chopped

1/2 pound Italian sausage, cooked, drained, cooled & crumbled*

1 tsp Garlic Powder

1 Tblspn Oregano (dried herb)

1 Tblspn Thyme (dried herb)

1 cup shredded Fontina cheese

1 cup Colby-Jack cheese

1/2 - 3/4 cup mayonnaise

1 Tblspn lemon juice

Olive Oil


*Note: You may also use 1/2 lb cooked/cooled bacon or 1/2 cup sliced pepperoni

Directions: Preheat oven to 375 degrees. Combine the Fontina and Colby-Jack cheeses. Make the mayo topping by mixing the lemon juice, 1/2 cup cheeses, and the mayonnaise. Set aside. Sprinkle sliced tomatoes with salt and place on paper towels for about an hour (to absorb the excess moisture). Allow prebaked pie shell to cool. Sprinkle the bottom of the shell with 1/4 cup of the cheese. Layer half of each of the following on top of the cheese: sliced tomatoes, fresh basil, green onions, garlic powder, oregano, thyme, sausage, and then cheese. Sprinkle with olive oil. Repeat the above layer. Top with the mayo topping, spreading the topping over the center of the pie. Garnish the top with the sliced Roma/plum tomatoes. Cover the pie loosely with foil and bake for 30 minutes in the preheated oven. Remove the foil and bake for an additional 30 minutes. Serve warm or cold.

Garlic Powder; Oregano (dried herb); Thyme (dried herb); Fresh Basil

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