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Katie's Tomato, Basil, Mozzarella Pie

August 05, 2009 - Linda Grasso

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My husband has five sisters.  From a personality standpoint, they're all very different. But they're all cool and interesting in unique ways.  The one common denominator though, is that they all can cook!    Again, different styles, but same talent.  Katie's talent lies in her simplicity.  She lives near the ocean in Delaware, a region known as the Delmarva Peninsula and her cooking reflects it.  Katie's cuisine is based on fresh, local ingredients like gigantic beefsteak tomatoes, fresh sweet white corn, and local seafood. Her husband is an A-List Barbecue Master (this guy even has a smoker!), and when you dine at their home, you know you're going to get simple, unadorned, home grown brilliance. There's nothing that you'll stare at and wonder what it is.  Bottom line: it all looks damn good, and it is!  And, that's the story with Katie's Tomato, Basil, Mozzarella Pie.  She uses these gorgeous local tomatoes, a working woman's pie crust (if you haven't ever used this store bought crust - it's a fabulous cheat!) and a little cheese.....and voila!  Simple and smashing...just like my sister-in-law Katie.

Pillsbury pie crust (in a box in the refrigerator section of the grocery store)
3 or 4 Tomatoes (I like to mix red & yellow)
Mozzarella Cheese (shredded)
Parmesan Cheese (shredded)
Fresh Basil
Olive Oil

Unroll pie crust & place in pie plate.  Cook according to directions on box.  As soon as the crust comes out of oven, cover bottom w/shredded mozzarella.  You can let this cool if you want.
Slice tomatoes (not too thin) and drain on paper towels. 

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Layer tomatoes in pie crust w/a good salt & pepper.  Sprinkle top with plenty of chopped basil.  Cover with a mixture of Mozzarella & Parmesan (no measurements...but don't be shy).  Drizzle with Olive Oil.
Bake @ 350 degrees for about 1/2 hour or until top is brown & bubbly.
Bon Apetite!!

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Katie Sheats and her Tomato Pie




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Comments

This pie is a true sensation. Being one of the sisters, I must add that Katie took the best out of two great similar recipies and created this simple masterpiece. I no longer use the other recipies at all. Love the blog Linda! You make us shine!

Basil is a garden plant native to India, is very aromatic and can be used as a natural remedy and several recipes. This plant has a very peculiar and is instantly recognized by small white or purple leaves that grow to the top of the plant planta.Esta serves primarily to regulate various digestive problems, but the basil is more recognized as a cooking ingredient on especially Italian food, because it gives a delicious flavor and aroma to the pasta sauce.

This recipe was a hit. I accidently bought crecent rolls so I used that as the crust, and while adding the salt and pepper, I added garlic powder. Awesome!

I'm so thrilled you liked my sister in law's recipe. Garlic powder? What a brilliant idea. Listen "crazy for basil" I love basil too. What is your fav recipe? C'mon fork it over.

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