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Fresh Tomato Pie

by

Yield: 4 servings

Incredibly easy to make, and it tastes wonderful! The cheese-mayonnaise mixture melts down over the vegetables, and the crust browns beautifully, so it makes a very attractive presentation. A great summer supper with bread and a green salad, or a nice appetizer any time of year.

Ingredients:

  • 2 cups Bisquick mix
  • 3/4 cup milk
  • 4 medium-size tomatoes, sliced
  • 1/4 inch thick
  • 1 green bell pepper, sliced
  • 1 teaspoon dried basil
  • 1 teaspoon dried chives
  • 1 teaspoon dried parsley
  • 1-1/2 cups grated sharp cheddar cheese
  • 1/2 cup mayonnaise

Instructions:

Preheat the oven to 400 degrees F.

Mix together the Bisquick and milk. Press into the bottom and up the sides of a greased 9-inch pie plate. Layer the tomatoes and green pepper in the pie plate, sprinkling each layer with the herbs. Combine the cheese and mayonnaise and spread on top. Bake for 20 to 35 minutes, until the crust and top are golden. Let stand for 10 minutes before serving.

Updated Thursday, May 23rd, 2002
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2 Responses to Fresh Tomato Pie

  1. anne dailey August 6, 2007 at 10:49 am #

    Are you honestly recommending the use of dried herbs in the height of summer when herb gardens and farmers’ markets are overflowing? And Bisquick mix?? I expect better from Yankee Magazine.

  2. andrea buckley August 29, 2007 at 11:04 pm #

    I’ve made this recipe and it’s wonderful. I had a similar recipe already and have made it for several years — it tastes like summer!

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