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Roy's Tomato Pie by

Variations: Cooked bacon instead of Pancetta Sautéed red onions instead of green onions Cheddar cheese instead of the 3 cheeses Fresh mozzarella in the center and on top. Don’t mix with the mayonnaise. Your own mixture of herbs. Paula Deen uses fresh basil

Ingredients

1 9” premade pie crust or homemade
2 tomatoes about 1 lb. Beefsteak is best. Cut about ¼” thick
2 scallions, cut thin, green & white parts
¼ to ½ cup Duke’s Mayonnaise
3 oz shredded Parmesan, Romano, Asiago. I used DiGiorno but any will do
3-4 oz Pancetta diced & crisped up.
Salt & pepper to taste

Instructions

Prebake crust according to package directions & let cool.
•Remove seeds and gelatin from tomatoes. Put tomato slices in a colander or lay on a rack. Sprinkle to help remove moisture. You can also set in a 350˚ oven & roast the slices.
•Mix the mayonnaise and cheeses together
•Sprinkle some cheese on bottom of crust
•Put a layer of tomatoes on top of cheese, sprinkling with salt and pepper
•Spread some mayonnaise mixture over tomatoes
•Sprinkle with onions and the pancetta
•Add second layer of tomatoes.
•Top with the rest of the mayonnaise mixture and add more cheese

Cook in a 350˚ degree oven on center rack for 20-30 minutes until golden on top.

Cool or eat warm.

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