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Sunday, May 24, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Tomato Pie
Vegetables & Side Dishes
Contributed by:
  • 1 unbaked refrigerated 9-inch pie crust
  • 1 large tomato, peeled and cut into 1/4-inch slices
  • 2/3 cup sliced green onions
  • 1/4 cup lightly packed fresh basil leaves, chopped
  • 1 cup mayonnaise
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup 100% Grated Parmesan cheese
Pre-heat oven to 450 degrees. Let pie crust stand at room temperature according to package directions. Ease pie crust into 9-inch pie plate or tart pan with removable bottom. Press pastry into sides. Trim extra pastry evenly with edge of pie plate. Line the bottom of pastry shell with double thickness of foil. Bake for 5 minutes. Remove foil. Bake 5 minutes more. Remove from oven. Reduce baking temperature to 350 degrees.
Pat excess moisture from tomato slices with paper towels. Place tomato slices on bottom of pie crust. Layer with onions and basil.
In medium bowl combine mayonnaise and cheese. Carefully spread cheese mixture over basil. Bake for 15 to 18 minutes or until top is light brown. Cool for 10 minutes on wire rack before serving. To store, cover and chill.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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