Reggie And Cindy's Fresh Tomato Pie

Total Time: 3 hrs 10 mins Preparation Time: 10 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 4 large ripe tomatoes
• 1 garlic clove, minced
• 1 1/2 cups basil leaves, shredded
• 1 small vidalia onion, thinly sliced
• 1/4 cup extra virgin olive oil
• salt
• fresh ground black pepper
• 1 (9 inch) refrigerated pie crusts, pillsbury ready roll crust is recommended
• 2 cups mozzarella cheese, shredded, divided

Recipe

• 1 to peel tomatoes, put up a pot of water to boil. set up a bowl of ice water, large enough to hold the tomatoes too.
• 2 remove the cores from the tomatoes and score the bottom of each with a paring knife.
• 3 plunge them into the boiling water for 20 seconds to loosen skins.
• 4 remove tomatoes from water with a slotted spoon and place in the bowl of ice water to stop the cooking.
• 5 peel the skins off and cut tomatoes into 1/2 inch thick slices and place on a platter.
• 6 sprinkle with garlic, basil leaves and onion over the top of the tomatoes.
• 7 drizzle with oil and sprinkle with salt and pepper.
• 8 cover loosely with plastic wrap and leave out at room temperature for at least 2 hours (or refrigerate overnight).
• 9 preheat oven to 450°f.
• 10 fill pie shell with half of the cheese.
• 11 place tomato mixture over the cheese and cover with remaining cheese.
• 12 bake, uncovered, in the center of the oven, for 30-40 minutes until golden brown and shell is cooked through.