What do you do when it's October and you're still harvesting tomatoes? You make tomato pie. I used a combination of yellow and red tomatoes for this beauty.
This is a great recipe to use up those last few tomatoes of the season, or any time of year. I used monterrey jack cheese because that's what I had in the fridge, but feel free to use your favorite cheese for this. The parsley flakes add great color and flavor to this dish, and is a favorite seasoning I use often in my kitchen.
Easy Tomato Pie
Ingredients:
Single pie crust
4 tomatoes
3/4 cup mayonnaise
1 cup monterrey jack cheese, shredded
salt, pepper, dried parsley flakes
Directions:
Preheat oven to 350 degrees F.
Place the pie crust in a pie dish and bake for 5 minutes.
Thinly slice the tomatoes.
Mix together mayonnaise and cheese.
After baking the crust, spread a thin layer of the mayo/cheese mixture.
Place tomato slices on, sprinkling with salt, pepper, and parsley.
Spread another thin layer of mayo/cheese mixture on top.
Place another layer of sliced tomatoes with seasoning.
End with spreading the rest of the mayo/cheese mixture on top.
Bake at 350 degrees F for 30 minutes.
Let rest for at least 10 minutes before slicing.
