Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Ripe Tomato Pie
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- #7312
Fresh basil and three kinds of cheese make a yummy pie, but fresh, ripe tomatoes make all the difference.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
1 comment
ingredients
4 large ripe tomatoes, peeled and sliced
12 large fresh basil leaves, julienned
6 green onions, green and white parts sliced finely
1 pre-baked pie shell (9-inch size)
1 cup shredded Cheddar cheese
1/2 cup crumbled Gorgonzola cheese
1/2 cup ricotta cheese
1 cup mayonnaise
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
salt, to taste
directions
Preheat oven to 350 degrees F.
Sprinkle the tomato slices with salt and let stand for 20-30 minutes in a colander over a bowl or in the sink. Rinse the tomatoes well with cold water then let stand for 20 more minutes.
Place the tomatoes, cut sides down, on paper towels. Pat lightly with paper towels to dry off excess water.
Layer the tomatoes in the bottom of the baked pie shell. Sprinkle with the basil and green onions.
Combine the Cheddar, Gorgonzola, ricotta, and mayonnaise in a bowl. Stir in the garlic powder, black pepper, and salt.
Spread the cheese mixture evenly over the tomatoes to the edges of the pie shell.
Place the pie in the oven and bake at 350 degrees F for 30 minutes or until the cheese is lightly browned.
Remove the tomato pie from the oven and let stand for 5 minutes before cutting into wedges and serving warm.
nutrition data
452 calories, 41 grams fat, 15 grams carbohydrates, 11 grams protein per serving. This recipe is low in carbs.
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reviews & comments
It was delicious. However, I think the cheese part was a bit overwhelming. Next time I would cut the amount of cheese (1/2 grated cheddar, 1/4 c gorgonzola, 1/4 ricotta). And I would cut the mayonnaise by half (to 1/2 cup). I also substituted light Miracle Whip.
July 16, 2007
Gorgonzola was a bit over-powering. Will make next time w/ ricotta, mozzarella and cheddar.
January 19, 2006
Really, really good!!