As much as I like big bold flavors and exotic dishes, sometimes I just have to get back to my roots. Born and raised in the South, comfort cooking will always have a place in my heart and kitchen. One of my favorite recipes is old-fashioned tomato pie. I love this easy, take anywhere, dish. The tomatoes have been good here the last couple of weeks so I decided to whip one up. These are great for a vegetarian dinner, bring along to a potluck, picnic or party or as a side to some classic southern fried chicken.
1 9″ pie crust cooked ( I used the frozen variety)
2 large ripe tomatoes sliced
2 T chopped fresh basil
1 c mayonnaise
1/2 c cheddar cheese
1/2 c mozzarella cheese
1 T chopped chives
Cut tomatoes in slices, place in colander and sprinkle with salt. Let sit for about 20 min, so juices run out. Preheat over to 350.
Place a layer tomatoes in bottom of cooked pie crust
Sprinkle with chopped basil, then repeat with another layer of tomatoes and basil.
Mix mayo, chives and cheeses in a medium sized bowl
Spoon mounds of the mixture on top of the pie
Then smooth out evenly over pie and bake for 30 minutes or until top is browned.
Let cool before slicing, serve warm or at room temperature.