Tomato Pie Recipe ala Bubbles

By ldelmas

Ingredients

• 1 pie crust, found in the refrigerated section of the grocery
• Dijon mustard
• 3 vine ripe tomatoes, sliced with peeling left on and drained between paper towels for several hours
• 1 green onion with top, chopped
• 1 cup mayo
• 1 cup grated sharp cheese
• Fresh basil leaves shredded

Preparation

Step 1

Preheat oven to 350 degrees. Unroll pie crust and fit into a pie dish. Crimp the edges or score with a fork. Brush the bottom of the pie crust with a dollop of Dijon mustard. Lightly cover, do not get it too thick. Mix the mayo and the grated cheese. Layer the tomatoes, onion, a few of the shredded basil leaves and cheese mixture ending with the cheese mixture.

Bake for about 45 minutes or until the middle is set. Leftovers are even better! Unfortunately, this does not freeze very well!

Casseroles made from fresh crook neck squash and bread made with zucchini are out of this world! Of course, just a little butter in the iron skillet with sliced squash and Vidalia onion is hard to beat. Sautee’ just until tender and serve your plate.