California Kitchen & Company

http://www.californiakitchencompany.com
Back

Tomato Pie:

4 tomatoes, peeled and sliced (I blanch them to peeel them the quickest)
1 jalepeno, chopped
2 cloves of garlic (I like more when I make this for myself)
1/4 cup cilantro, coarsley chopped
1 (9-inch) prebaked deep dish pie shell
1 cup grated mozzarella
1 cup grated cheddar
1 cup mayonnaise
Salt and pepper

Preheat oven to 350 degrees F. Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes.

While the tomatoes are draining, saute the jalepeno and garlic for about 5 minutes (just until soft). Set aside.

Layer the tomato slices, cilantro, garlic and jalepeno in pie shell. Season with salt and pepper.

Combine the grated cheeses and mayonnaise together. Spread mixture on top of the tomatoes and bake for 30 minutes or until lightly browned.

To serve, cut into slices and serve warm.

1st Place Winner April 2006!
Michelle Thornton of Red Bluff