Tomato Pie

Crackerberries Tomato Pie

5 tomatoes fresh from the garden

Rule #1: Never put your tomatoes in the fridge because it halts the ripening process and kills the flavor

1 pie crust

Rule #2: Always make a homemade pie crust instead of a store bought. That way you can make the crust as thick as you like.

1 cup light mayonnaise

Rule #3: Be sure to use mayonnaise and not salad dressing because something like Miracle Whip is too sweet and it takes away from the flavor of the pie.

Fresh mozzarella cheese

2 cups shredded Monterey Jack, cheddar and Asadero cheese blend

Rule #4: Mix up your cheeses, use any kind you like.

4-5 Chile peppers, sliced

Rule #5: Do not touch your face after slicing Chile peppers

1 tsp fresh ground black pepper mélange

Rule #6: Don’t forget the seasoning

Sea salt

Preheat oven to 350º.

Prick the bottom of the pie crust and sides.

Bake 12-15 minutes until crust is slightly puffy.

Combine mayonnaise, 1½ cups cheese and pepper.

Slice tomatoes and sprinkle with sea salt.

Sprinkle bottom of pie with ½ cup of shredded cheese blend.  Layer with tomatoes, spread with mayo/cheese mixture. Do this three times. Top with slices of fresh mozzarella and sprinkle with Chile peppers.

Bake 40-45 minutes until crust is golden and juices are bubbling and cheese is melted.

Cool ten minutes or more before serving.

© Crackerberries 2014