Saturday, May 23, 2009

My, My Miss Tomato Pie

I was driving along at work, and had the radio tuned to NPR. "All Things Considered" has been running a series “How Low Can You Go”, getting the great chefs of America to make a meal for a family of four for under $10. And now it is the NPR listeners turn. They got over 400 of America’s home cooks to turn in recipes Any way Kathy Lloyd, from Pittsfield, Massachusetts, came up with a fantastic Tomato Pie Recipe- now that sounded interesting, one of those recipes you didn’t need to jot down, so I had to make it. With summer coming on and (hopefully) an onslaught of tomatoes, I thought how timely. It sounded like my Aunt Dorothy’s zucchini lasagna casserole. I will have to put that up one of these days. Here is the recipe for Kathy Lloyd's Tomato Pie.

Tomato Pie

Make 1 biscuit recipe from the Bisquick box

Use as a pie crust and bake it. Place either ceramic baking beads or another pie plate on top of it to keep it from rising out of control.

Layer in the pie crust (really high) the sweet onions sliced pretty thin (generally 1 big one) and the garden fresh tomatoes not too thin (about 2 lbs). Season each layer of tomatoes with salt, fresh cracked pepper and fresh basil.

Make a top crust with 2 cups shredded cheddar and 1 cup mayo. Mix the cheese and mayo with your hands and squish it all over the pie like a top crust.

Bake at 350 degrees for 45 minutes to an hour.

A couple of notes- when making this pie, make sure to put a cookie sheet underneath the pie plate
And according to Lloyd you must use mayo mixed with the cheese- sorry vegans I don’t know if “vegan” mayo and vegan cheese will work or not.

1 comment:

Farmer's Daughter said...

I'll have to make a mental note for when tomatoes are coming out my ears! :)