Now that my tomatoes are ripe, there isn’t anything better than Tomato Pie. This version tastes just like a fresh tomato sandwich. Yummy!
1 package Crescent Rolls (refrigerator section)
2-3 large tomatoes
1/2 Cup mayonaise
2-3 pinches of garlic salt (enough to sprinkle over the tomatoes)
5 fresh basil leaves – chopped
1 Tablespoon chopped fresh dill
1 Tablespoon chopped fresh parsley
2 Cups grated Monterey Jack cheese (use Mozerella if you prefer)
Unroll the crescent roll dough and press it into a 9 inch pie plate making sure to cover the sides and bottom as evenly as possible.
In a 350 degree oven, bake the dough until a golden brown. About 15 minutes.
Slice your tomatoes into thin slices.
Once your dough is a golden brown, remove from oven and begin your layering.
Place tomatoes first.
Sprinkle with garlic salt. I probably use 2-3 pinches, only enough to sprinkle over all the tomatoes.
Put the 1/2 Cup mayonaise into a ziplock bag and seal the bag.
Cut the tip off a corner of the ziplock bag.
This just makes it a whole lot easier to add the mayonaise to the tomatoes.
I never use up the 1/2 cup of mayonaise but only end up using 1/4 Cup. Just squeeze the bag and circle around the pie plate a few times until you have the amount you want.
Now sprinkle the fresh basil, dill and parsley over this.
Sprinkle your cheese over the top and put this back into your 350 degree oven for another 15 minutes or until the cheese is melted. I then put the oven on high broil to get that pretty browning of the cheese.
Pull it out of the oven and let it sit for about 5 minutes and then serve up slices and enjoy.