Prep 10 mins
Cook 3 hrs
From the Sun Sentinel. Reggie and Cindy own a farm and this is what the recipe says: This is country cooking at its best featuring local ingredients simply served. I like to offer this dish at room temperature. Cindy occasionally puts chopped black olives in the pie. 2 hours "marination" required before baking or you can marinate overnight.
- 4 large ripe tomatoes
- 1 garlic clove, minced
- 1 1⁄2 cups basil leaves, shredded
- 1 small vidalia onion, thinly sliced
- 1⁄4 cup extra virgin olive oil
- fresh ground black pepper
- 1 (9 inch) refrigerated pie crusts, Pillsbury Ready Roll crust is recommended
- 2 cups mozzarella cheese, shredded, divided
- To peel tomatoes, Put up a pot of water to boil. Set up a bowl of ice water, large enough to hold the tomatoes too.
- Remove the cores from the tomatoes and score the bottom of each with a paring knife.
- Plunge them into the boiling water for 20 seconds to loosen skins.
- Remove tomatoes from water with a slotted spoon and place in the bowl of ice water to stop the cooking.
- Peel the skins off and cut tomatoes into 1/2 inch thick slices and place on a platter.
- Sprinkle with garlic, basil leaves and onion over the top of the tomatoes.
- Drizzle with oil and sprinkle with salt and pepper.
- Cover loosely with plastic wrap and leave out at room temperature for at least 2 hours (or refrigerate overnight).
- Preheat oven to 450°F.
- Fill pie shell with half of the cheese.
- Place tomato mixture over the cheese and cover with remaining cheese.
- Bake, uncovered, in the center of the oven, for 30-40 minutes until golden brown and shell is cooked through.