Shelly's Recipe

TOMATO AND BASIL PIE

Category: Sides

1 piecrust, unbaked
1 1/4 cups shredded Mozzarella cheese, divided
5 Roma or 4 medium tomatoes
1 cup loosely packed fresh basil leaves
4 cloves garlic, peeled
1/4 cup mayonnaise
1/4 cup grated Parmesan cheese
1/8 tsp ground white pepper

Unfold piecrust according to package directions. Place in a 9 inch quiche or pie dish. Prebake according to package directions. Remove from oven.

Sprinkle with 1/4 cup Mozzarella cheese. Adjust oven to 375.Cut tomatoes into wedges, drain on paper towels. Arrange wedges on top of melted cheese in the baked pie shell. In a food processor bowl, combine basil and garlic; process until coarsely chopped. Sprinkle over tomatoes.

In a medium mixing bowl, combine remaining Mozzarella cheese, mayonnaise, Parmesan cheese and pepper. Spoon cheese over top, spreading evenly to cover basil mixture. Bake for 35-40 minutes, or until top is golden and bubbly. Serve warm. Sprinkle with basil leaves if desired. Serves 4-6 easily.