Tomato Pie

Tomato Pie

Ingredients:

4 to six fresh tomatoes, sliced

1/4 of a red onion, thinly sliced

3/4 cup mayonnaise

1 cup shredded cheddar cheese

1/2 cup shredded parmesan cheese

Kosher salt

fresh cracked pepper

1 of my easy pie crusts, unbaked

Directions:

Slice tomatoes.  Lay two to three layers of paper towels on the counter.  Lightly sprinkle salt on one side of tomato slices, and place the salted side down on the paper towels.  Then lightly sprinkle salt on the top (unsalted) side of the tomato slices.  The salt helps draw moisture out of the tomato slices.  Leave them on the paper towels for about 30 minutes.

Meanwhile preheat oven to 350˚ F (180˚ C).  Slice onion.  Put mayonnaise in a bowl with cheeses, and add fresh cracked pepper to taste (I like lots!) and stir to blend.  Prepare a pie crust.  

(Seriously, try my easy pie crust recipe...you have everything in your kitchen, and it takes 5 minutes [you don't have to cut in butter or roll it out] and it tastes SO much better than store bought.  I use it for everything from quiche to chicken pot pie, and from pecan to fruit pies.  No, it is not Martha Stewart's way, but it so good for as easy as it is.  Making it in a glass pie plate is important.)

Place a layer of tomatoes in the pie crust.  Evenly spread the onion slices over the top, then add another layer using the remaining tomato slices.  Spread the mayonnaise/cheese mixture on top and spread to edges.  Bake for about 40 minutes or till cheese topping is brown and bubbly.

Yum!

My notes:  When I have all the ingredients called for in the inspiration Tomato Pie recipe by Design Corral, I will try it that way too.  But I really loved the tomato being the star of the show in the one I made tonight.  Don't add additional salt to the mayonnaise and cheese mixture, there is plenty of salt on the tomatoes already.

Swiss Steak...

Ingredients:
4 to 8 small steaks (portioned round steak, minute steak, or cube steak)
1/3 c flour
1 tsp salt
1/2 tsp ground pepper
1 tsp garlic powder
3 Tblsp olive oil
1 onion, large chopped
1 green bell pepper, large chopped
1 15 oz can of tomato sauce
4 to 8 potatoes, washed and halved or quartered

Directions:
Combine flour, and spices on a plate or pie plate.  Dredge the steaks to cover in flour.  Heat the oil in a pan.  Place the steaks into the hot oil in a single layer, and brown each side (this may have to be done in batches).  When brown, remove the steaks to a plate and set aside.  Place the chopped onion and pepper into the same hot pan, and let cook slightly, stirring and loosening the browned bits from the pan bottom.  If using a pan that can be placed in the oven (like my favorite old cast iron skillet) add the meat back into pan, and fit the potatoes over and/or among, and pour tomato sauce over all (you can place everything in a casserole dish for baking if you'd prefer)*.  Cover and bake at 325° for two hours or so.   

My notes:  You could also place in a slow cooker and cook on high for 3 to 4 hours or low for 6 to 8 hrs.  You don't have to cook the potatoes with the meat, but I love the flavors they absorb.