It’s raining delicious, juicy summer tomatoes from Anne’s garden! What to do with all these fresh beauties? Anne’s Tomato Pie, of course, the perfect tomato recipe for summer.
1 unbaked pie crust
1 1/2 cups mozzarella cheese, shredded and divided
4-5 medium tomatoes, peeled, diced and seeded
Salt to taste
1/2 tsp white pepper
1 cup fresh basil leaves, diced
1/2 cup mayonnaise
1/4 cup Parmesan cheese, grated
Follow pie crust instructions. Bake in a 9-inch dish until pale golden. Remove from oven and sprinkle with a half-cup of the mozzarella. Set aside to cool.
Cut tomatoes into pieces and drain well on paper towels. Layer tomatoes in a circular pattern on top of the pie crust. Sprinkle with salt, pepper and fresh basil.
Combine remaining mozzarella with mayo and Parmesan. Spread over tomatoes. Bake at 375 degrees for 35-40 minutes until top is golden and bubbly. Serve in wedges.