This recipe was adapted from an old Paula Dean recipe. My mother loves tomatoes, and this is one of her favorites. If you can find heirloom tomatoes they work best in this recipe, if not ripe red ones are fine. If you do not want to make it in a pie crust, you can also develop it into a casserole. —Table9
What You'll Need
Prebaked deep dish pie shell, or homemade if you have time
Large Heirloom Tomatoes
Fresh Basil Leaves, Finely Chopped
Green Onion, Chopped
Grated Fresh Mozzarella
Sea Salt and Cracked Black Pepper for taste
Fresh Grated Parmigiano
Preheat oven to 350 degrees.
Blanch the tomatoes and slice. Place the tomatoes in the strainer to drain.
In a medium bowl, mix mayonnaise, sour cream, gruyere, mozzarella, salt and pepper.
Layer the tomato slices, basil and green onion in pie shell. Season with salt and pepper. Spread the mayonnaise and cheese mixture on top of the tomatoes and bake for 30 minutes or until golden brown.