Foodie Friday: Yes It’s tomato pie, again!

I have been asked several time over the past few weeks for my Tomato Pie recipe first published in August of 2018. Here it is.

Cathy’s Tomato Pie

Four large rinsed fresh tomatoes sliced and drained on papers towels

2 deep dish pie shells, 1 full cup ricotta cheese

6 leaves fresh basil, snipped and divided in half

1 tbsp garlic, (can use less if you are not feeling it)

1 tbsp dried onion

1 egg

2 cups shredded cheese– I use Italian cheese and mozzarella mixed together

Parmesan cheese in a shaker. Salt and pepper to taste. Pam cooking spray

Bake pie shells for 10 mins at 350. Remove from oven and spray with Pam. In the 10 minute meantime, Mix egg, Ricotta cheese, garlic, onion and snipped basil. Divide in half. One half for each pie. Add layer of tomatoes to bottom of pie shell; lightly salt and pepper. Cover with ricotta mixture, add another layer of tomatoes. Top with remaining half of ricotta. Cover liberally with one cup of the shredded cheeses. Shake parmesan cheese over that. Repeat the same for the other pie shell. Bake at 350 for 40 minutes. Check last five minutes so it is not too brown. Cool a bit and eat! Yum! Keep refrigerated and eat all week warmed up.

-Cathy Benson and Photo of Tomato Pie