Recipe: Summer Time Tomato Pie

Not sure what to do with all of those fresh tomatoes? Chef Jill is here with a recipe for Summer Time Tomato Pie. Enjoy!



One 9- inch deep dish pie crust or 12 mini pie crusts
4 to 6 large farm fresh tomatoes or heirloom tomatoes – drain in a colander
3/4 cup mayonnaise
2/3 cup grated Parmesan or cheddar ( or combo)
2 to 3 tablespoons chopped fresh basil
1- 2 tablespoons chopped fresh parsley
1/2 teaspoon garlic powder
Crushed Ritz or saltines crackers (about 1 sleeve)


Preheat oven to 375°.
Bake pie crust(s) on a cookie sheet for 10 minutes.
Meanwhile, chop tomatoes and drain in colander.
Mix tomatoes and herbs and put into crust.
Mix mayonnaise and cheeses and top the tomatoes with it.
Crush crackers and sprinkle them on top of the mayonnaise and cheese.
Bake for 35 to 40 minutes until bubbly and crackers are golden brown.