"Let us steadfastly love one another"
Delta Delta Delta
San Jose, California Alumnae Chapter
Recipe Collection
Ingredients:
1 9-inch pie crust
2-3 medium tomatoes, cored, peeled, and thickly sliced
½ teaspoon salt
¼ teaspoon pepper
½ teaspoon dried basil
¼ cup chopped fresh chives
¼ cup mayonnaise, preferably homemade
1 cup shredded sharp Cheddar cheese
Instructions:
Preheat oven to 425 degrees.
Bake pie crust for 5 minutes. Remove from oven.
Reduce oven heat to 400 degrees.
Line the pie crust with the tomatoes, covering the bottom completely.
Sprinkle the tomato slices with the salt, pepper, basil, and chives.
In a small mixing bowl thoroughly combine the mayonnaise and cheese.
Carefully spread the mayonnaise mixture very evenly over the tomato slices, making sure to
seal the edges of the pie crust completely.
Bake the tomato pie for 35 minutes.
Serve at once while still hot and bubbling.
Serves 6-8
NOTE: This is a nice entree for a spring luncheon or an accompaniment for any
grilled meat. The recipe may be prepared using 6 tart shells approximately 2 inches
in diameter instead of the 9-inch pie shell. Divide the ingredients amount the
shells and bake for 20-25 minutes at 400 degrees.
This fabulous dish was enjoyed by Tri Deltas from
Santa Cruz, Monterey, and San Jose!
Thanks to Lisa Hollo, Monterey Tri Delta Alumnae Chapter
Recipe from "California Heritage Cookbook", Junior League of Pasadena