Garden Photo Contest Winner Delia Mobley

Tomato Pie A Summer Favorite

SHARED BY DELIA MOBLEY

INGREDIENTS:

1.5 lbs. tomatoes thinly sliced 6 slices of crumbled bacon ¾ tsp. Kosher salt 1.5 cups your favorite pimento cheese recipe 2 Tbsp. fresh Basil ¼ tsp. black pepper Pillsbury deep dish 9 inch prepared pie crust

PREPARATION:

Preheat oven to 450°F. Place tomato slices in a single layer on a baking sheet lined with paper towels. Sprinkle with salt and let stand for 15 minutes. Prick piecrust all over bottom with fork. Bake piecrust in preheated oven until golden, about 10 minutes. Remove from oven. Reduce heat to 350°F. Stir together pimento cheese and basil in bowl. Lightly spread ½ cup of basil-pimento cheese evenly on bottom of warm crust. Press tomatoes with additional paper towels to remove excess moisture. Arrange tomato slices evenly, slightly overlapping, over basil-pimento cheese layer, sprinkle with black pepper. Spread remaining basil-pimento cheese evenly over tomato layer. Bake until top is golden and bubbly, about 35 minutes, tenting with aluminum foil after 20 minutes to keep crust from getting too brown. Let stand 15 minutes after removing from oven before serving. Serves 8. S

A Special Thank You

to all entered our first-ever Garden to Table Contest, sponsored by Statesboro Magazine! We had a great time reviewing photos and looking at your recipes!

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