The Ultimate Tomato Pie

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Last weekend I was in the lovely city of Louisville, Kentucky watching my son participate in an Ironman competition. We had the pleasure of staying with friends who are avid cooks, gardeners and lovers of the good, simple things in life. When the grueling Ironman was complete, all of us sat down to a lovely home-prepared, comforting meal of perfectly grilled steak, freshly tossed salad and one of the most sumptuous items I have put in my mouth in a long, long time….a tomato pie prepared with heirloom tomatoes from their shared garden. Oh my gosh!! As I sat at the kitchen counter watching Elizabeth effortlessly toss this pie together, I took notice because of the ease of the preparation which included only 5 ingredients. Needless to say, as the 5 of us were devouring the entire plate of nutritious goodness, along with the steak and fresh salad (which were delicious in their own right), I promptly snagged the recipe from her to share with you. Talk about one celebratory meal that was about easy, nutritious, and absolutely divine………ummmmm:)

Tomato Pie

1 pie crust (you can use the refrigerated Pillsbury crust or your favorite recipe)
2-4 tomatoes (depends upon size and type of tomatoes)
1 sweet onion
fresh basil leaves
shredded cheese: a combination of parmesan, gouda and Havarti works well

Unroll pie crust in dish. Layer the ingredients on top of crust. Bake at 350 until bubbly:)

Bon Apetite!

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