Yield: 1 Servings
|1 \N||9\" unbaked pie crust|
|8 larges||Ripe tomatoes, home grown|
|\N \N||Salt & pepper -- to taste|
|¼ cup||(scant) chopped chives -- or|
|2 tablespoons||Fresh basil chopped|
|1 cup||Mayonnaise or low fat -- or|
|\N \N||Nonfat mayo|
|1 cup||Grated cheddar cheese -- or|
|\N \N||Low fat cheese)|
|\N \N||Cooked bacon crumbled or|
|\N \N||Bac-Os OR -- canadian bacon|
Preheat oven to 400. Drop tomatoes in boiling water for about 10 seconds to loosen skin and peel. after slicing, allow to drain if the tomatoes are very juicy. Fill pie crust with tomatoe slices, mounding towards center.
Sprinkle with salt, pepper, chives, and basil, and bacon if you use it. In a small bowl, mix mayonnaise with the cheese and spread it over the tomatoes. Bake for about 35 minutes. To prevent overbrowning cover with foil the last 10 minutes. Good with fish or meat, and its a wonderful lunch with a nice green salad. You can add just about anything to it. I sometimes add sliced hard boiled eggs.
Recipe By : Bevmed/Bobb1744 File