If you're in the Central Ohio viewing area, be sure to tune in to Good Day Columbus Thursday morning! We'll be sharing a few of our most-requested recipes with our hosts there and you won't want to miss it.
Just because we love you guys so much, here's a sneak peek at one of them!
Vickie’s Tomato-Basil Pie
From Vickie's own kitchen, this recipe is best using homegrown Roma tomatoes and basil. It's mighty tasty using ones from the grocery too! When she brings one of these into the office to share, it never lasts long. Vickie has always pre-baked her crust...the tomatoes have so much juice in them (even if you think you've got it all out), that it helps prevent your pie shell from becoming soggy. You may also want to cover your crust edges so it doesn't burn, using either foil or silicone crust protectors.
9-inch pie crust
4 tomatoes, sliced
1 onion, chopped
10 to 12 leaves fresh basil, chopped
1 c. mozzarella cheese, shredded
1 c. Cheddar cheese, shredded
1 c. mayonnaise
1/2 c. grated Parmesan cheese
Bake pie crust for 10 to 12 minutes at 350 degrees. Remove from oven and allow to cool. Layer half of tomato, onion and basil in cooled pie crust; repeat layers. Mix mozzarella and Cheddar cheese with mayonnaise. Spread mixture over top of pie; top with Parmesan cheese. Bake at 350 degrees for 50 to 60 minutes. Let stand 15 minutes before cutting. Makes 6 servings.
Look for the others on Thursday...we'll share a link then!
