TOMATO PIE

Over on the SLOW TRAV MESSAGE BOARD we've been discussing variations on Tomato Pie. Someone mentioned PAULA DEEN’S RECIPE, then other variations were posted, all involving tomatoes, mayo and cheese in various combinations.

I didn't put out any tomato plants this year...it's Italy, tomatoes are cheap and plentiful! Also, when you have neighbors like ours who drop off huge amounts of fresh veggies on a regular basis, why grow your own? After Armando brought yet another basket of tomatoes yesterday, I figured I might as well give in and make a tomato pie just to use up a few! Yeah, it's a tough job but somebody's gotta do it!

I combined several recipes to get one that sounded good to me, and here's the result. I used cheddar (from my carefully guarded stash!), but I'm sure Parmesan would be equally delicious. Here's my recipe:

Tomato Pie

1 9” pie crust, baked
about 6 large tomatoes...peeled and sliced
10-15 fresh basil leaves
4-5 cloves garlic
1 or 2 green onions
approx. 1 Cup Shredded Mozzarella Cheese
½ Cup Mayonnaise
¾ Cup Shredded Parmesan OR Cheddar Cheese
Salt and Pepper

VERY IMPORTANT! Put tomatoes in a colander, sprinkle w/salt & pepper and let tomatoes drain for at LEAST 20 minutes. Drain off liquid and wipe tomatoes w/paper towel to absorb any extra liquid.

Preheat oven to 375ºF. Bake Pie shell and let cool slightly.

Line bottom of pie shell w/ approx. 1/2 cup mozzarella cheese

Layer drained sliced tomatoes on top of cheese in pie crust

Blend garlic, basil and green onion in mini food processor (or chop together) and put this mixture on top of the tomatoes.

Mix mayonnaise, remaining mozzarella cheese, and about half the parmesan/cheddar together. Spread this mixture over top tomatoes and basil/garlic/onion mixture

Top the pie with remaining parmesan/cheddar

Bake at 375ºF for 35-40 minutes

Enjoy!

LA BUONA CUCINA AMERICANA - MADE IN AMERICA - PICKLES

It's Friday, so it's time for another American recipe, this time, Judy, aka Divina Cucina, over at OVER A TUSCAN STOVE. Clicking on the link will take you to Judy's recipe for bread and butter pickles. I like all kinds of pickles, but if I had to choose a favorite, it would be bread and butter pickles, cut thick and chunky, served crisp and cold.

For whatever reason, there aren't many pickles in Italy, and most of the ones I've found are rather sour and not to my liking. As for sweet pickles or bread and butter pickles, or even pickle relish, I've never seen them.

If you've been following along, you'll know that Judith over at THINK ON IT first came up with the idea of sharing some really good, really American recipes, mostly to show our Italian friends that we can do more than make delicious sweets...

Judith also has a LIST OF ALL THE RECIPES HERE, just in case you'd like to see if one of our favorites might become one of yours! La vera Cucina Americana!

LA BUONA CUCINA AMERICANA - MADE IN AMERICA - BAKED BEANS WITH BACON

It's Friday, so once again it's Made in American Day....a chance for expats living in Italy to share good ole American cookin' with you! Of course we've all had to made some changes to our favorite recipes along the way, but Made in America, the brainchild of Judith, over at THINK ON IT, is our attempt to prove to our Italian friends that there IS good food in America, and that not every meal gets ordered at the drive-thru window! Today Sara makes one of here American favorites, baked beans with bacon. No matter where in the world you live, check it out "La vera Cucina Americana"!

BAKED BEANS WITH BACON

LA BUONA CUCINA AMERICANA - MADE IN AMERICA - CHICKEN POT PIE

Today is Friday, so that means it's time for another addition of "Made in America". Today’s recipe is supplied by JUDITH, and it’s CHICKEN POT PIE! Since winter just doesn’t seem to want to let go, this sounds like a great idea to warm the house and warm the soul. Give it a try…even if you’re Italian. La vera Cucina Americana!