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
