Does your kitchen look like this right now? Tons of fresh tomatoes from the garden. It’s a good problem to have.
I’ve made the salsa, put up the sauce, dehydrated the cherry tomatoes, feasted on fresh tomato sandwiches and tomato salad, and they still keep coming!
If you’re out of recipes here is a sure fire way to please the troops with out having to get out the canner again.
Fresh Tomato Pie Recipe:
Paired with Falling Rock Red
- 4 large garden tomatoes sliced
- 1/2 onion
- fresh basil leaves
- 1 clove of garlic minced
- 1 pre-baked 9inch pie shell
- 1/4c. Parmesan cheese
- 1c. shredded mozzarella cheese
- 1/2c. cottage cheese
Preheat oven to 350 degrees
Slice tomatoes and onions into colander in the sink and sprinkle with salt and let drain 10 minutes.
Layer tomato slices, sliced onion, garlic, and basil in a pre-cooked pie shell. Season with salt and pepper.
Sprinkle with Parmesan Cheese.
Combine cottage cheese and Mozzarella cheese together.
Spread mixture on top of tomatoes and bake 30 minutes until lightly browned.