Katie's Tomato, Basil, Mozzarella Pie
August 05, 2009 - Linda Grasso
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.
1 Pillsbury (in a box in the refrigerator section of the grocery store)
3 or 4 Tomatoes (I like to mix red & yellow)
Parmesan Cheese (shredded)
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.
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.
Katie Sheats and her Tomato Pie
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