Ingredients for Tommy Toe Pie
- 3-5 medium tomatoes (about 6 cups sliced)
- Deep Dish Pie Shell
- Sharp Cheddar Cheese
- White Cheddar Cheese
- 1/2 cup mayonnaise
- Dried Basil
- 1 tablespoon Dijon mustard
- salt and pepper to taste
- Green Onion
- Parmesan Cheese
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How to Make Tommy Toe Pie
- Slice 3-5 medium tomatoes (about 6 cups sliced) and drain thoroughly on paper towels for at least 30 minutes.
- Refrigerate sliced tomatoes for at least 1 hour to remove excess moisture.
- Bake a 9-inch deep-dish pie crust according to package directions. Cool completely.
- In a medium bowl, combine 1 cup shredded cheddar cheese, 1/2 cup mayonnaise, and 1/4 cup chopped fresh basil. Set aside.
- Spread 1 tablespoon Dijon mustard evenly over the bottom of the cooled pie crust.
- Layer half of the sliced tomatoes in the pie crust. Season with salt and pepper to taste.
- Spread half of the cheese and mayonnaise mixture over the tomatoes.
- Sprinkle with 1/4 cup chopped green onions.
- Repeat layers with remaining tomatoes, cheese mixture, and green onions.
- Top with 1/2 cup shredded Parmesan cheese.
- Bake at 375°F (190°C) for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
- Let cool slightly before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
119 g
Sugar
95g
Fat
259g
Carbs
42g
