Monday, July 1, 2013


Sour Cream Pie Pastry (check out the recipe on my blog at
4 medium (1 1/2 lbs) tomatoes, peeled, sliced into 1/2-inch thick slices
1/2 tsp salt
1/2 cup mayonnaise
3 green onions, chopped
2 tbsp chopped fresh basil
1 cup (4-oz) shredded Parmesan cheese, divided

Preheat oven to 350 degrees.
Prepare sour cream pastry, fit into a 9-inch pie plate.  Trim and turn edges under; crimp.  Set aside.

Place the sliced tomatoes on a single layer of paper towel and sprinkle with the salt; allow to stand for 30 minutes.

Pat the tomatoes dry using paper towels.

Bake the crust for 10 to 12 minutes, or until browned, at 350 degrees.  Remove from the oven and sprinkle the remaining Parmesan cheese over the bottom of crust.

In a small mixing bowl, stir the mayonnaise, green onions, and basil together along with 3/4 cup of the Parmesan cheese.

Arrange the tomato slices over the Parmesan cheese over the crust.  Spread the mayonnaise mixture over the tomatoes.

Bake at 350 degrees for approximately 35 minutes.  Let cool for 5 minutes before attempting to cut and serve.

If desired, garnish with fresh basil leaves.

This is a recipe from Jasper, Alabama.  I got it from an old Southern Living magazine.

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