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    Tomato Pie

    Submitted by Kacie VanderZon, of Mesick, Mich

    "A friend we met at the farmers market shared this recipe with my family," writes Kacie. "It makes a delicious supper and it is so easy and simple."


    • 3 good-sized tomatoes
    • Sea salt
    • Freshly ground pepper
    • Pillsbury piecrust
    • 1 cup basil, thinly chopped
    • 2 cups mozzarella cheese, shredded
    • ¼ cup extra light olive oil


    Thinly slice your tomatoes in rounds and others in half-rounds and lay them out on a few layers of paper towel to dry. Season them with sea salt and freshly ground pepper and let them sit for 20-30 minutes. Spread the piecrust in a shallow pan of any shape and bake the crust for 10-15 minutes at 300-325 degrees so the bottom gets a little brown. Let cool. Place a thin layer of chopped basil to the baked crust. Add shredded mozzarella cheese. Arrange the tomatoes to fill the pan and drizzle ¼ cup or less of extra-light olive oil on top. Bake at 325 degrees for 20-30 minutes. The cheese should be bubbling up through the tomatoes.

    Let it sit for 30 minutes before you serve. Slice, then pop it back in the oven for a few minutes to serve it slightly warm.

    Serves 4-6.