Total Time
1hr
Prep 15 mins
Cook 45 mins

During the summer we always have a lot of green and ripe tomatoes this was a good way of using up some of them. I love this, but husband doesn't eat tomatoes.

Ingredients Nutrition

Directions

  1. Line pie plate with pastry; crimp edges and brush shell with undiluted evaporated milk. Bake at 450 for 5 minutes.
  2. Fill the baked pie shell with sliced tomatoes and sprinkle with salt and pepper.
  3. Combine mayonnaise, Parmesan cheese, and minced garlic; spread on tomatoes.
  4. Bake at 350 for 35 to 45 minutes, or until tomatoes are cooked and pie is done.
  5. Note: Let the tomatoes drain well, if they are soft they will make the pie shell soggy. Use firm tomatoes. Also this is not a dish you want as a left over, it gets soggy in the refrigerator.

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