This summer seems to be just flying by. Most of all our gardens have just about fizzled out. At least mine has. Hopefully you were able to get some tomatoes out of yours, or perhaps you were fortunate enough to be given some. Well, I have a place I go to when my tomatoes do not give me a reason to brag about the garden and it is only about two and a half hours away on a tomato farm. I even managed to put some up in some jars, so homegrown is now an option for the winter.

Anyway, you are going to love this old family recipe. The good news is, if you cannot make this pie, you can now call in your order for us to make it for you, as we are kicking off our Casseroles To Go, along with other goodies you can now have made for you. Home cooked is a good thing!

1 Pillsbury Pie Crust

4 large or 6 medium tomatoes

1 onion

2-3 tablespoons of butter

Basil leaves ¼ teaspoon dried/2 fresh leaves

2 green onions

1 small can of chopped green chilies

¼ teaspoon of Tony Chachere’s Seasoning

1 ½ cups of Swiss cheese

1 ½ cups of Cheddar cheese

2-3 heaping tablespoons of mayonnaise at least

1. Pillsbury Pie Crust. Put 1 crust in pie pan and bake in hot oven at 425 Degrees until lightly browned. (Don’t forget to prick pie dough with a fork before baking).

2. Put on a large pan of water to boil. Dip 4-6 tomatoes into water and allow them to get hot enough to peel the skin from the tomatoes. Takes a good 5-10 minutes. Take tomatoes out of hot water and peel skin from them, and then core them and slice them.

3. Sauté 1 onion chopped fine in some butter. When soft, put in bottom of pie shell. Then layer the sliced tomatoes in the pie shell.

4. Sprinkle over tomatoes: Crushed Basil leaves and Tony Chachere’s Seasoning.

5. Add: ¼ cup chopped green onions and ½ of the can of chopped green chili peppers.

6. Grate: 1 ½ cups Swiss cheese and 1 ½ cups Cheddar cheese.

Mix cheeses with mayonnaise until you have the consistency like pie dough. Then press down with your fingers on top of the tomatoes, like a topping for the pie. Sprinkle the rest of the can of green Chili peppers over the top of pie. Bake for 35 minutes at 350 degrees. Happy eating!

Katherine Aras

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(409)670-3144