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Tomato pie with layers of tomatoes interleaved with cheese, oregano, mayonnaise, salt and pepper.
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Tomato Pie

Course Vegetarian Side
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 slices
Author Susan Pridmore

Ingredients

  • 1 store bought pie shell or make your own
  • ½ cup grated mozzarella cheese
  • 8 to matoes or enough to make 3 layers of tomatoes in the pie
  • 3 tablespoon Gruyere Swiss cheese
  • 2 tablespoon mayonnaise
  • 2 teaspoon dried oregano
  • 1 teaspoon kosher salt or to taste
  • ½ teaspoon ground pepper

Instructions

  • Preheat the oven to 375˚F. Thaw the pie shell if it's frozen.
  • Sprinkle a layer of mozzarella cheese on the bottom of the pie shell. Slice the tomatoes ¼" thick. Add a layer of sliced tomatoes on top of the cheese. Spread them with 1 tablespoon mayonnaise. Add a layer of Gruyere, a sprinkling of dried oregano, salt and pepper, a second layer of tomatoes. Spread with the final tablespoon of mayonnaise, a dusting of oregano, salt and pepper, and half of the remaining mozzarella cheese. Top with the final layer of tomatoes, oregano, salt and pepper, and the remaining mozzarella.
  • Bake for 30 - 40 minutes, or until the crust is lightly browned, the cheeses are melted, and the tomatoes are soft.
  • Serve warm.