All Those Tomatoes

Some of you still have an abundance of tomatoes in your garden and so today I bring you my most favorite Tomato Tart recipe. I know I posted one at the beginning of summer, but if I had to choose between the two it would be this recipe. Unfortunatly, all my tomatoes are finished for the season and so I will have to wait till next summer to make it again. Hopefully you will be able to savor the last few days of summer through this recipe.

Tomato Pie

Ingredients

1- 9 inch pie crust or homemade crust

1/4 c. fresh basil chopped*

1/2 c. ricotta cheese

2 large eggs

1 c. mozzerella cheese

1/2 cup parmesan cheese

2 cloves garlic minced

6 medium to large tomatoes sliced

olive oil

* Instead of chopping basil with a knife, use scissors to cut it. It is so much easier.

Instructions

• Combine all the ingredients except the tomatoes and oil together in a small bowl.

• Spread onto the bottom of the pie shell. I do not bake my pie shell.

• Arrange tomatoes on the top and then drizzle with some olive oil. You can slice tomatoes or dice them. We find dicing them gives you a perfect bite each time.

• Add some coarse salt and some fresh ground pepper on top and bake for 45 - 50 minutes at 400.

• Let cool for 10 minutes.

• Slice and serve with a salad or fresh garden string beans.