Tomato Pie

  Look at this pretty tomato pie! I decided to make this today because I had a yellow and a red tomato, and I thought it would look really pretty. It tastes amazing, too, and is low in saturated fat, with an oil pastry crust and vegetable oil topping. 

  Some of the ingredients are a little flexible. You can use your favorite oil for the topping or a few pats of butter. Remember, everything in moderation! An Italian seasoning blend can also be used in place of the dried basil. 

  Tomato Pie can be served alone or with soup or salad, similar to how you would serve a quiche.

Ingredients:
1 9-inch pie crust (I used the recipe for Oil Pastry from the Southern Living cookbook.)

2 large tomatoes

1 Tbsp. vegetable or olive oil

1 tsp. dried basil

1/4 tsp. black pepper

1/4 cup shredded or 2 slices part-skim mozzarella cheese

I bought this cookbook in college for a food composition class, and it's now a staple in my kitchen. I use the Oil Pastry recipe on page 355 anytime I need a pie crust.

Directions:
Slice tomatoes and place in colander to drain. 

Prepare pie crust, but don't bake it yet.

Layer the sliced tomatoes, you should have 2 layers. 

Drizzle with oil. 

Sprinkle with basil and then with pepper. 

Top with cheese. 

Bake according to pie crust directions. (I did 450 F for 14 minutes.)

Serve immediately.