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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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How about pie for dinner? This savory staple is a wonderful way to accentuate summer's abundance of tomatoes from the garden or farm stand. âEdie DeSpain, Logan, Utah Ingredients:
1-1/4 pounds tomatoes (5 large), cut into 1/2-inch slices, seeded |
1 pastry shell (9 inches), baked |
1/2 cup thinly sliced green onions |
2 tablespoons minced fresh basil |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup reduced-fat mayonnaise |
1/2 cup shredded reduced-fat cheddar cheese |
2 bacon strips, cooked and crumbled |
2 tablespoons shredded parmesan cheese |
Directions:
1. Place half of the tomatoes in pastry shell. Top with onions and remaining tomatoes. Sprinkle with the basil, salt and pepper. Combine mayonnaise and cheddar cheese; spread over tomatoes, leaving 1-1/2 in. around the edge. Sprinkle with bacon and Parmesan cheese.
2. Bake at 350° for 30-35 minutes or until tomatoes are tender. Yield: 8 servings.
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