Once Bitten, Twice Shy Tomato Pie

You never know when someone will surprise you. My buddy Brent Dampier became one of the first loyal Blonde Appetit readers. Who knew? Another surprise, he has been working on his own cookbook for sometime now. It started off as a collection of recipes he was going to combine and give as holiday gifts to family and friends. It became a labor of love and a lot more work (and a lot more expensive!) than he expected. However, it is now chalk full of personal and family recipes. He has even found a publisher! I told him that he better reserve me a copy. A signed copy! Kudos to you Brent for following one of your dreams.

Brent and his Tomato Pie recipe (don't you love the title..too creative! I love Whitesnake!) was featured in the Post and Courier this summer. For more Southern tomato recipes, click the link below.

Once Bitten, Twice Shy Tomato Pie

courtsey: Brent Dampier
Makes 6 servings

1 (9-inch) pie crust, baked
3 large tomatoes, peeled and thinly sliced
Greek seasoning, such as Cavender's
1 1/2 cups grated mozzarella cheese
1/2 to 3/4 cup Duke's Light Mayonnaise

After baked pie crust has cooled, layer with sliced tomatoes and sprinkle with Greek seasoning to taste. Sprinkle with 1/2 cup of the mozzarella cheese, then repeat with second layer of tomatoes, and sprinkle with Greek seasoning to taste. Mix remainder of mozzarella cheese (1 cup) with mayonnaise and ice top of pie. Bake at 350 degrees for 30 minutes, or until top of pie is golden brown.
Notes: Use vine-ripened tomatoes for best results. To vary, add a middle layer such as 1/4 cup of crumbled cooked bacon or 1/2 to 3/4 cup crumbled cooked mild sausage along with another 1/2 cup of mozzarella. (Adding an extra layer may require a deep-dish crust.)

http://www.charleston.net/news/2008/jun/25/taste_summerreaders_send_their_recipes_r45481/