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Share your recipes July 2014

Rainbow Kitchen

Tomato Pie

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Serves 8-10. From Mary Mac’s Tea Room, Atlanta, Georgia

 

2 tablespoons olive oil, plus more for greasing

2 medium onions, very thinly slicedKosher salt and freshly ground black pepper to taste

2 sleeves Ritz crackers, crushed by hand or in a food processor

2 28-oz cans diced tomatoes in juice

2 cups mayonnaise

1-1/2 cups (6 ox) grated extra-sharp Cheddar cheese

1 cup freshly grated Parmesan cheese

2 tablespoons chopped fresh basil

 

Preheat oven to 350F. Grease a 9x13 oval baking dish with oil.

In large skillet, heat the oil over medium heat. Add the onions and cook, stirring, until soft and translucent, 8-9 minutes. Season generously with s & p. Scatter 1 cup cracker crumbs in the bottom of the baking dish. Pour 1 can tomatoes, juice included, over the crackers. Layer half the onions on top of the tomatoes; repeat with remaining can of tomatoes and onions. Sprinkle 1 cup cracker crumbs over the top onion layer.

In medium bowl, combine mayonnaise, Cheddar, Parmesan and basil. Spread over the top of the layers and top with remaining ½ cup cracker crumb. Bake until golden brown, 35-40 minutes.

 


Allison's Article:

Fry in July – And Enjoy Some Cool Stuff on the Side

 


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Allison St. Claire loves to dream about, study, grow, play with, prepare and ultimately enjoy eating great food.

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