It’s hard to believe that summer is over!
It’s so hard to believe that I’m going to pretend it’s not over.
For one thing, it’s still pretty hot here in North Carolina. It’s easy to believe that summer is still in full swing.
And, technically, September 22 is the first day of fall this year. :) But I know we all think fall starts with Labor Day.
So, still in summertime mode, I went to the produce stand—and was shocked and dismayed to see pink tomatoes there already! I guess fall really is here, as much as I don’t want to admit it. If you want that red tomato look for your pie, this recipe works really well with Roma tomatoes, too.
4 sliced tomatoes (squeezed gently to remove seeds and juice)
8 chopped fresh basil leaves
1/2 cup chopped green onion
1 9-in. prebaked deep dish pie shell (cooked until golden brown)
3/4 cup grated mozzarella or Monterrey Jack cheese
1 cup grated cheddar
1/4 cup grated Parmesan cheese
3/4 cup mayonnaise
Preheat oven to 350
Cook the pie shell according to package instructions.
Layer the tomato slices, basil, and onion in the prebaked pie shell. Season with salt and pepper, to taste. Combine the cheeses and the mayonnaise and spread the mixture on the top of the tomato layer.
Bake for 30 minutes or until golden brown.
Enjoy those last moments of summer!
Delicious and Suspicious (July 6 2010) Riley Adams
Pretty is as Pretty Dies –Elizabeth Spann Craig