Great Fall Recipe for Tomatoes
Although it's still warm out, I'm so in the mood for fall boots, warm lattes, and cozy, comfort food. This recipe is so yummy & soulful. Though the oven is on, it's got a tangy, summery zing. Plus, if you have a bounty of garden tomatoes like me, this will use them up in a quickly.
Tomato Bake
1 pie crust (either homemade or Pillsbury premade crust)
6 Tomatoes*
Mozzarella Cheese
1 cup Hellman's Mayonnaise
White Pepper
Basil
Garlic
*If you use Roma tomatoes you will need 8-10 tomatoes. Omit placing them on paper towels and salting. Roma's do not have a high water content like beefeater's, heirloom, etc...)
1. Spread your pie crust and bake lightly for 8-11 minutes at 425 degrees.
2. Remove from oven and sprinkle enough mozzarella cheese to cover the base of the crust. Set aside. Drop oven temperature down to 350 degrees.
3. Slice tomatoes into medium slices. Place on paper towels and lightly salt. (This will extract a lot of juice keeping your pie crust crisp)
4. After juice is extracted from tomatoes, begin placing them in a circle around crust and on top of cheese. Stack them to the top of the pan.Se aside enough tomatoes for one more layer.
5. Lay out basil on top of tomatoes. Sprinkle with garlic. Top with another layer of tomatoes.
6. Mix 1 cup mayo, 1/2 c. Parmesan cheese, & white pepper. Spread with a spatula on top of last layer of tomatoes. Top with a sprinkle of mozzarella.
7. Bake at 350 for about 30 minutes. Let rest 5-10 minutes, slice, serve, and enjoy.
