Tomato Pie with an Italian Twist | Just A Pinch Recipes
Gather and prep ingredients (blind-bake crust, shred cheeses, dice onion etc...) Slice tomatoes 1/4-1/2 inch thick into a strainer placed over a bowl to catch juices;...
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Cooking tools:
- Oven
- Baking sheet
- Fine-mesh sieve
- Mixing bowl
- Skillet
- Paper towel
- Aluminum foil
- Measuring cup
- Measuring spoon
- Grater
- Cutting board
- Chef's knife
- Spatula
- Spoon
- Plate
- Pie dish
- Cooling rack
- Kitchen towel
- Refrigerator
- Stove
- Paring knife
- Whisk
Ingredients
- 1 deep dish pie shell, blind-baked
- 3-4 large tomatoes (homegrown are best)
- 1/2 cup(s) mayonnaise
- 1/3 cup(s) parmesan cheese, freshly shredded, packed
- 1/3 cup(s) smoked swiss cheese (or smoked gouda), packed
- 3 slice(s) prosciutto (or bacon)
- 1 teaspoon(s) butter
- 1/2 large sweet onion, diced
- 5-6 fresh basil leaves
- salt
- freshly ground black pepper
- cherry tomato and extra basil for garnish, if desired
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