Tomato plants are producing nice returns, so we're here to help with a week's worth of recipes that will help you turn them into delicious dishes.
This one is from the latest issue of Cook's Country magazine.
2 9-inch pie dough rounds
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2 lbs. beefsteak tomatoes (about 4 large), cored and cut into 1/4 inch slices
4 teaspoons cornstarch
1 1/2 cups shredded sharp cheddar cheese
4 green onions, thin sliced
Roll dough: On a lightly floured surface, roll 1 dough round into 12-inch circle (if using store-bought dough, you do not need to roll either crust.) Transfer to a 9-inch pie late, letting excess hang over the edge. Cover with plastic and refrigerate 30 minutes. Roll second round into 12-inch circle and refrigerate for 30 minutes.
Drain tomatoes: Arrange tomatoes on paper towel-lined baking sheet and sprinkle with salt. Let drain 30 minutes, then press tomatoes with additional paper towels until very dry.
Assemble pie: Adjust oven rack to lowest position, place empty rimmed baking sheet on rack and heat oven to 450 degrees. Mix mayonnaise, cornstarch and 1 cup cheese in bowl until well combined. Sprinkle remaining cheese over bottom of dough-lined pie plate. Arrange third of tomatoes over cheese. Spread half of the mayonnaise mixture over tomatoes and sprinkle with half of green onions. Layer with another third of tomatoes, remaining mayonnaise mixture and remaining green onions, then top with remaining tomatoes.
Crimp crust: Arrange top crust on pie. Press crusts together, then trim. Fold and crimp edges. Cut four 2- by 1-inch oval vent holes in top. Place pie on heated baking sheet, bake for 10 minutes, then lower oven temperature to 325 degrees and bake until crust is golden brown, about 40 minutes. Cool on wire rack at least 3 hours. Serve at room temperature.