Ingredients: |
Ingredients: 1 pound ripe beef-steak tomatoes, cored and cut into 1/4th inch slices
1/2 tsp salt
10 fresh basil leaves, chopped
1/2 cup chopped green onion (scallions)
1 9" deep dish pie shell, prebaked
1 cup mozzarella cheese, grated
1/4 cup mayonnaise
1 cup sharp cheddar cheese, grated
4 Tbsp cornstarch
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Directions: |
Directions:Adjust oven rack to lowest position, place an empty baking sheet on rack and preheat oven to 450º
Slice tomatoes. Arrange the tomatoes on paper towel-lined baking sheet and sprinkle with salt. Let drain for 30 minutes, then press the tomatoes with additional paper towels until very dry.
Place the tomatoes in a long colander in the sink in one layer. Sprinkle with salt and allow to drain for 10 minutes.
Mix mayonnaise, cornstarch and 1/2 cup of each cheese in a bowl until well combined.
Sprinkle 1/2 of remaining cheese over bottom the the dough-lined pie plate. Arrange one-third of the tomatoes over the cheese. Layer with another third of tomatoes., one third of mayonnaise mixture, and sprinkle with 1/2 the scallions, then 1/2 the basil. Layer another third of tomatoes, third of mayo mix, remaining scallions and basil, then top with remaining tomatoes and mayo mixture..
Sprinkle rest of the cheeses on top.
Bake on 450º for 10 minutes, then turn down the oven to 325º and bake until crust is golden, about 40 minutes.
To serve, cut into slices and serve warm. |
This recipe for Fresh Tomato Pie is from