Tomato Pie - Jackson Style
Our First Lady of Jackson Tennessee, Liz Gist, is a friend, home ec major, great cook, and one of the most creative and artistic people I know. She can take cardboard, boxes, ribbons, and the like - voila you have a work of art. Her cooking is equally measurable. Of course all her tomato pies, like everything else she bakes involve homemade pie crust. And oh the difference is just off the charts.
3-4 ripe tomatoes peeled and sliced.
1-1/2 cup grated cheese (I use sharp Cheddar)
1/3 cups Hellman’s mayonnaise
1 onion chopped and sautéed in 2 tablespoons butter
Layer the ingredients in a homemade pie crust in this order – cheese, tomato, onion, mayo, cheese, tomato, cheese, and bake 375 for 30 minutes. Liz Gist, Jackson TN
Tomato Pie - Nashville Style
My good friend, Mike King of Nashville got me to thinking about tomato pie and shared a couple of recipes which I want to try. When I tell you that Mike has exquisite tastes - not only as a member of the Chaine de Rotisseurs, but in every aspect of the word, take me at my word. His sense of style is second to none and he's the only one I dare turn to for stationary, formal invitations, and the like. He's at Corzine's and Company in Nashville which offers some of the most fabulous gifts, china, crystal, stunning estate silver and porcelains - both American & European, etc you can imagine. This is the recipe he shared with me from a collection of one of the best cooks in the South.
Prebake your pie shell in a 350 oven. Peel and slice 4 tomatoes and leave in colander to drain for about 10 minutes. Mix 1 cup mayo with 1 cup shredded Cheddar and 1 cup of shredded Monterey Jack cheese. Add a little extra Mozzarella if you like. Chop up some basil and some chives. Layer the sliced tomateos in the baked shell and top each layer with the basil, chives, and salt and pepper to taste. Top with the mayo/cheese mixture and bake at 350 degrees for 30 minutes. You can use chopped green onions if you like in place of the chives.
My good friend, Mike King of Nashville got me to thinking about tomato pie and shared a couple of recipes which I want to try. When I tell you that Mike has exquisite tastes - not only as a member of the Chaine de Rotisseurs, but in every aspect of the word, take me at my word. His sense of style is second to none and he's the only one I dare turn to for stationary, formal invitations, and the like. He's at Corzine's and Company in Nashville which offers some of the most fabulous gifts, china, crystal, stunning estate silver and porcelains - both American & European, etc you can imagine. This is the recipe he shared with me from a collection of one of the best cooks in the South.
Prebake your pie shell in a 350 oven. Peel and slice 4 tomatoes and leave in colander to drain for about 10 minutes. Mix 1 cup mayo with 1 cup shredded Cheddar and 1 cup of shredded Monterey Jack cheese. Add a little extra Mozzarella if you like. Chop up some basil and some chives. Layer the sliced tomateos in the baked shell and top each layer with the basil, chives, and salt and pepper to taste. Top with the mayo/cheese mixture and bake at 350 degrees for 30 minutes. You can use chopped green onions if you like in place of the chives.
1 comment:
A slice of each please. Love how you've shown two styles Libby. Tomatoes just might be my favorite food.
Sam
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