Welcome to Foodie Friday! This is a weekly event sponsored by Gollum at Designs by Gollum.
I recently tried a new recipe that I found in the latest copy of Country Living magazine. I don't often cook, but this seemed easy enough, even for me! Doesn't this tomato pie look yummy? I posted about it on Facebook, and had several requests for the recipe.
It was called Tandi's Tomato Pie in the magazine. Here is the recipe:
4 medium plum tomatoes
1 (9-inch) deep-dish pie shell, baked
1 cup(s) chopped white onion
1/2 teaspoon(s) salt
1/2 teaspoon(s) freshly ground pepper
2 tablespoon(s) chopped fresh basil
1/2 cup(s) mayonnaise
1/2 cup(s) grated Parmesan cheese
1 cup(s) grated Cheddar cheese
1)Preheat oven to 375 degrees F. Cut 6 tomato slices for garnish; set aside. Halve remaining tomatoes, remove seeds, and cut each half into about 6 wedges. Place half the wedges in bottom of baked pie shell. Sprinkle with 1/2 cup onion, 1/4 teaspoon each salt and pepper, and 1 tablespoon basil.
2)Stir mayonnaise, Parmesan, and Cheddar together in a small bowl, then spread half of mixture over onion layer. Repeat with remaining tomatoes, 1/2 cup onion, 1/4 teaspoon each salt and pepper, and 1 tablespoon basil. Add remaining mayonnaise mixture.
3)Place reserved tomato slices in pinwheel design in pie center. Bake 30 to 40 minutes, until golden brown. If piecrust starts overbrowning, cover edges with aluminum foil. Allow pie to cool 20 minutes before serving.
Here is how it turned out for me. It was so good!
I baked up some tilapia from a box. My daughter said that the fish looked like barf on the plate, but I thought it was good and was a nice dish to serve with the tomatoe pie.
We finished off our dinner with some strawberry shortcake. I could eat strawberries every day!