Tomato Pie

It's been a while since I posted because I've been busy canning. I had a few tomatoes left after I finished canning so I decided to make a few tomato pies to put in the freezer.  I use Paula Deen's recipe in case you want to refer to the original. Alert!!! This is not a low fat recipe.  It doesn't have a stick of butter like many of her recipes but it does have lots of cheese and mayo.

First I core the tomatoes.

Then slice it crosswise.

 Give the halves a squeeze and fling the seeds in the sink.

This is what you will achieve.

I cut the tomatoes into smaller pieces and place on the top of my broiler pan, over the sink.  Sprinkle on salt and let them drain to remove some of the liquid.  I usually wait about 30 minutes.

Place the tomatoes in a baked, deep dish pie shell.  Cut up green onions and place on top.  I think Paula calls for 1/2 cup but I don't really measure.  I have also used chives when I didn't have any green onions.  I don't like that quite as much but I do have them growing in my back yard so it beats a trip to the grocery store.

Then cut up basil leaves and sprinkle on the pie.

Mix 1 cup mozzarella cheese, 1 cup cheddar cheese and 1 cup of mayo and spread on top.  For these 4 pies I used 3 cups of cheese and 3 cups of mayo.  I have also tried to substitute sour cream for some of the mayo but I didn't like it as much.

Bake at 350 for about 30 minutes.  I didn't bake them quite as long because I was going to freeze them.  When I reheat them to serve, I cover the crust with a thin strip of foil so it doesn't burn. Sometimes these turn out juicy so I don't even try to slice them.  I just spoon a serving on a plate.  It's really yummy.  Give it a try.