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Group Seeks Out Season's Tastiest Tomato Varieties

Group Seeks Out Season's Tastiest Tomato Varieties

Rob Kasper | The Baltimore Sun

Tomato Pie Makes: 8 servings


1 (9-inch) frozen pie crust
7 tomatoes, sliced, drained of seeds and juice
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 to 1/2 cup sugar or enough to sprinkle each layer
1 tablespoon all-purpose flour
1 cup mayonnaise
1 (3-ounce) package shredded Parmesan cheese
Parsley, chives or basil (see note)


Preheat oven to 350 Fahrenheit. Line pie crust with foil, and fill with pie weights, dried beans or rice. Bake for 5 minutes. Remove the weights and bake for 4 to 5 minutes longer. Layer the tomato slices in the pie crust, sprinkling each layer evenly with sugar, salt and pepper. Sprinkle the top layer with flour. Combine the mayonnaise and cheese in a bowl, mix well and spread over the tomatoes.

Note: The author adds parsley, chives, or basil to the pie before baking.

From: Celebrate Virginia Cookbook by Rowena J. Fullenwider, James A. Crutchfield and Winette Sparkman-Jeffery

Nutrition information Per serving: 395 calories, 31 grams fat, 7 grams saturated fat, 18 milligrams cholesterol, 571 milligrams sodium, 2 grams fiber, 24 grams carbohydrate, 6 grams protein

Nutritional analysis calculated by registered dietitian Jodie Shield

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