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COOKING WITH THE SNAP – Crustless Tomato Pie/Casserole

Editor’s Note: As the SNAP turns 140 this year, let’s celebrate the past with some of our favorite recipes of our grandparents, parents, aunts and uncles. Email bj.drye@stanlynewspress.com with recipes and a small story about the famous cooks that go with the recipe. Pictures can be included of the cook.

Crustless Tomato Pie/Casserole

2 1/4 pounds tomatoes, thinly sliced (I would peel tomatoes, too)
1 1/4 teaspoons salt, divided
1 Sweet onion, chopped
1 ½ teaspoons freshly ground pepper, divided
1 Tablespoon olive oil
½ Cup chopped basil
1/3 Cup grated gruyere cheese
1/3 Cup grated cheddar cheese
1/3 Cup shredded parmesan cheese
¼-1/3 Cup mayonnaise – I used ¼ cup, but it really needed a little more for spreading.

Place tomatoes in a single layer on paper towels (you may need to change out paper towels for really juice tomatoes); sprinkle with 1 tsp. salt. Let stand 10-30 minutes.

Over medium heat, sauté onion and ¼ tsp. each salt and pepper in hot oil in a non-stick skillet until onion is tender and translucent.
Pat tomatoes dry with paper towels. Layer tomatoes, cooked onion and herbs in a glass or pottery pie dish or small casserole dish. Season each layer with pepper. Stir together cheeses and mayonnaise and spread over the pie.

Bake at 350 degrees F for 30 minutes or until lightly browned. Allow to sit for a few minutes before serving.

From the Kitchen of Lori Ivey