I love writing about our everyday happenings but I've decided to switch it up a bit here on my blog. Perhaps I'll do some posts on beauty regiments, I love trying out new lotions and creams. Today I'm going to share a great summer recipe. I've made this tomato pie on several occasions but just made it again recently and it's just too good not to share with you. I love this time of the year and most of my cooking revolves around fresh vegetables so here you go, I hope you enjoy it as much as we do!
Tupelo honey cafe's tomato pie
2 cups shredded sharp cheddar cheese (I use one cup to make it a healthier dish)
1 cup mayonnaise
1 1/2 tablespoons chopped fresh parsley
2 chopped green onions, white and green parts
1 tablespoon grated Parmesan cheese
1 cup panko bread crumbs (Progresso are fine to use too)
1 1/2 lbs. tomatoes, sliced 1/2 in. thick
Place in a 9 in. pie pan. Preheat the oven to 425. In a bowl, combine the cheddar cheese, mayonnaise, parsley, green onions, Parmesan cheese, and bread crumbs, mixing completely. Layer one-third of the tomatoes in the pie pan, covering the bottom of the pie crust. Spread one-third of the Parmesan cheese mixture on top of the tomatoes and repeat, making 2 more layers of tomatoes and cheese and ending with the cheese mixture. Bake for 30 minutes, or until the top of the pie is bubbling and browned. Serve warm.