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Sunday, May 24, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
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EVDO DEPOT - Click for Website
Contributed by: HOLLY KOZELSKY
  • 4 tomatoes, peeled and sliced
  • 8-10 basil leaves, chopped fine
  • 1/2 cup chopped onion or green onion
  • Salt and pepper
  • 1 (9-inch) deep-dish pie shell, baked
  • 1 1/2 to 2 cups shredded cheese**
  • 1/2 cup mayonnaise or cream cheese
  • **The shredded cheese should be a mixture of two varieties, at least one white, such as mozzarella, Monterrey Jack, cheddar or (use less of) Parmesan.
Preheat oven to 350 degrees.
Put the sliced tomatoes in a colander over a bowl. Allow to drain for 15 minutes.
Layer tomato slices, basil and onion in pie shell and season with salt and pepper. Combine grated cheese and mayonnaise. Spread cheese mixture on top of tomatoes. Bake for 30 minutes, cut into slices and serve warm.
Variation: You could take an even simpler approach to the pie and merely layer tomato slices (sprinkled with salt, pepper and basil) with slices of mozzarella cheese in the middle of a pie crust. Fold the edges over and crimp together, like a tart, and bake until the pie crust is cooked.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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