Hot Like Ebola!!!: Roasted Tomato Pie

To the anonymous commenter who posted a request for this, here you go. May you enjoy it as much as Matt and Seth and everyone else does!

Roasted Tomato Pie
Ingredients:
2.5-3 lbs ripe tomatoes
olive oil
salt and pepper

1.5-2 cups grated sharp white cheddar or gruyere
10 fresh basil leaves, sliced into chiffonade
1/2 cup mayo
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 cup grated parmesan

1/2 recipe pie crust or 1 frozen 9 inch round (I use a butter crust, but you can use any)

1. Preheat oven to 350 defrees F.
2. Line a baking sheet with olive-oiled aluminum foil. Cut tomatoes into 1/2 inch thich slices, place on sheet, and brush with more olive oil. Salt and pepper. Roast 1 hour or until slightly dehydrated and crinkly but not dry.

3. Blind bake pie crust as directed. While crust is warm, sprinkle with 1/2 cup grated cheddar or gruyere.

4. Turn Oven to 400 degrees F.
5. Layer 1/2 of the tomatoes, 1/2 of the basil and thyme, remaining tomatoes, and remaining
basil and thyme.
6. Combine oregano, parmesan, mayo, and 1/4 tsp pepper in a small bowl ans spoon on top of tomato/basil layer. Top with remianing 1/2 cup grated cheddar or gruyere.

7. Bake 20-30 minutes or until cheese is light brown.

Serve slightly warm.

:: submitted by Jenevieve, 10:14 PM
id="comments">1 Comments:

Mmmm. I vote for you come over here and share your magic kitchen touch...