I know the name of this recipe kind of sounds funny.
Apple, cherry, blueberry pie, but not tomato.
You will love this savory version.
Now remember, only use the homegrown kind if you can get them.
Those store-bought hothouse tomatoes will never do.
Don’t say I didn’t warn you.
Now go and make that pie, make two and give one to a friend.
That’s what I am going to do.
To thank them for all those lovely tomatoes.
It gives new meaning to the word re gifting.
1/2 cup basil leaves
1/2 cup chopped vidalia onion
1 deep dish pie shell
1 cup Monterrey jack cheese grated
1 cup cheddar cheese grated
1 cup Greek style yogurt
1/2 teaspoon salt
1/4 teaspoon black pepper
Preheat your oven to 350 degrees.
Using a fork poke holes in the bottom of your pie plate. (This is called docking) Place in to a preheated oven and allow to cook for 10-15 minutes or until lightly browned. Remove from oven and allow to cool.
While your pie shell is cooking slice tomatoes thinly and layer in a colander in your sink. Sprinkle with salt and allow to drain while your shell is cooking. You can also dab the tomatoes with a paper towel to get some of the excess water off of them. This is an important step because if you do not get most of the liquid out the bottom of your pie it will be soggy.
By now your pie plate should be removed from the oven. Allow it to cool for a little while while you make the topping. Combine the two cheeses and yogurt in a medium bowl.
Layer the tomatoes, basil and onion in the pie shell. Sprinkle with salt and pepper. Spread your cheese and yogurt mixture on top of the tomatoes and allow to cook for 30 minutes or until the top is lightly browned.
Cut into slices and serve warm.
Peace be with you,