Recipe Below:
Meso Puts Some South In Your Mouth With This Summertime Tomato Pie. You won’t regret it! This is a kitchen, dining or banquet table masterpiece.
Meso’s Southern Tomato Pie
6 8 medium Fresh Tomatoes
2 tbsp. Sour Cream
½ block (4 oz.) room temperature Cream Cheese
2 tbsp. Mayonnaise
1 cup Cheeses (I used cheddar-mozzarella, Parmesan and fontina)
1 tsp. chopped Basil
2 dashes Cayenne Pepper
1 dash Salt
½ tsp. Black Pepper
1 tsp. Onion Powder
1 tsp. Garlic Powder
1 Egg (beaten)
2 Tbsp. Dijon or Spicy Brown Mustard
½ cup Chopped Spring Onion
1 Deep Dish Pie Crust
Fresh herbs if possible (thyme – basil)
Bake crust blind for 12 – 15 minutes until crust is lightly browned. Use beans or rice and wax/parchment paper (do not use foil). You might want to cover edges of crust with foil to prevent over cooking. Mix all ingredients except tomatoes (set aside). Slice tomatoes and bake in oven for 15 minutes and dry off further on paper towels. When crust comes out of the oven, Layer the tomatoes and cheese sauce mix beginning with thin layer of cheese sauce mix on the bottom and ending with thick layer of cheese sauce mix. ENJOY!