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Tomato Pie

When you have more red-ripe summer tomatoes on hand than you know what to do with... this is what to do.

2 lbs. tomatoes, sliced 1/4" thick
1/4 cup chopped fresh basil
1-1/2 cup (6 oz.) grated extra sharp cheddar cheese, divided
1/3 cup mayonnaise
2 Tbl. lemon juice
1 prepared pie shell

Preheat oven to 375 degrees.

Bake the pie shell for about ten minutes or until lightly browned.

Drain tomato slices on paper towels. Arrange tomato slices in pie shell. Sprinkle with basil. Top with 1 cup cheese.

In small bowl stir together the mayonnaise and lemon juice. Spoon over mixture in pie plate. Top with remaining 1/2 cup cheese.

Bake for 40 minutes.

This tomato pie is even better when stored in the refregerator overnight and reheated in a 375 degree oven for 30 minutes or until hot.


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Steve & Eva Clayton, Owners/Innkeepers
101 Folkestone Road Bryson City, NC 28713-7891

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