Tomato Pie (+ lower sodium option) For Lower Sodium: Sub the shredded cheddar for shredded Swiss cheese. Instead of salting the tomatoes and draining in colander, layer them between paper towels for ten minutes. Don’t add any additional salt to the dish. Ingredients (I double it and make 2) 3 medium sized fresh tomatoes 6 large fresh basil leaves (if you don't have fresh, use 2 teaspoons dried) 3 TBS Prepared Basil Pesto 1 +1/2 cups shredded cheddar cheese (I used half mild & half sharp) ½ to ¾ cup mayo 2 teaspoons balsamic vinegar (I used white balsamic) 1 teaspoons kosher salt ¼ teaspoon ground black pepper 1 pie crust, baked but not browned Instructions Preheat oven to 350 degrees Bake pie crusts for 10 minutes while continuing to prep. Remove after 10 minutes. If the edges got brown, cover with aluminum foil before baking them the second time. Cut tomatoes into medium thickness slices. Salt each side and place in collenda...
Welcome to my "recipe box." In lieu of an actual recipe box, I save all of my family recipes here so I can always find them (And, share them). Some are long time family recipes passed on from past generations and others are just favorites snatched from other sources as noted. They include a wide variety of recipes typical of Mississippi Coast Southern food.