Reggie and Cindy's Fresh Tomato Pie |
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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 8 |
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From the Sun Sentinel. Reggie and Cindy own a farm and this is what the recipe says: This is country cooking at its best featuring local ingredients simply served. I like to offer this dish at room temperature. Cindy occasionally puts chopped black olives in the pie. 2 hours marination required before baking or you can marinate overnight. Ingredients:
4 large ripe tomatoes |
1 garlic clove, minced |
1 1/2 cups basil leaves, shredded |
1 small vidalia onion, thinly sliced |
1/4 cup extra virgin olive oil |
salt |
fresh ground black pepper |
1 (9 inch) refrigerated pie crusts, pillsbury ready roll crust is recommended |
2 cups mozzarella cheese, shredded, divided |
Directions:
1. To peel tomatoes, Put up a pot of water to boil. Set up a bowl of ice water, large enough to hold the tomatoes too.
2. Remove the cores from the tomatoes and score the bottom of each with a paring knife.
3. Plunge them into the boiling water for 20 seconds to loosen skins.
4. Remove tomatoes from water with a slotted spoon and place in the bowl of ice water to stop the cooking.
5. Peel the skins off and cut tomatoes into 1/2 inch thick slices and place on a platter.
6. Sprinkle with garlic, basil leaves and onion over the top of the tomatoes.
7. Drizzle with oil and sprinkle with salt and pepper.
8. Cover loosely with plastic wrap and leave out at room temperature for at least 2 hours (or refrigerate overnight).
9. Preheat oven to 450°F.
10. Fill pie shell with half of the cheese.
11. Place tomato mixture over the cheese and cover with remaining cheese.
12. Bake, uncovered, in the center of the oven, for 30-40 minutes until golden brown and shell is cooked through.
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