Here another recipe my Mother gave me. It is unusual way to use tomatoes but the pie is very good. The original recipe just use fresh sliced tomatoes but I decided to roast the tomatoes which I believed intensified the flavor. I served this dish with any green vegetable (pea pods, broccoli, beans, or beet greens), a mixed leaf salad and cottage cheese.
2 12"pie shells
2 lbs plum tomatoes (about 11 medium) roasted and peeled.
1/4 cup snipped fresh basil or 1 tablespoon dried basil.
1 cup shredded low-fat cheddar cheese (4 oz)
1/2 cup mayonnaise or low-fat salad dressing
2 tablespoons lemon juice (fresh is best)
1/2 cup shredded low-fat cheddar cheese (2 oz)
Slice the plum tomatoes in half and place cut side down in a lipped pan. Turn on boiler and place pan with tomatoes under the burner. Turn pan every few minutes until the skin begins to blacken. Remove pan from boiler and pull skin off the tomato pulp. Transfer pulp into a colander and allow the excess liquid to drain off. The pie will have too much liquid if the pulp is not allow to drain. I would save the liquid and add it to a stew or chili.
Roll out a 12" pie shell and transfer to pie pan. Prepare a second pie shell for the top and set aside. Spoon the tomato pulp into the pie pan and sprinkle with basil. Top with 1-cup cheese. In a small bowl stir mayonnaise and lemon juice. Spoon over the tomatoes. Top with the remaining cheese.
Place second pie shell on top and seal the edges by making a scallop edge. Cut slits in pie top. To prevent over browning, cover edges of pie with foil. Bake in a 375F oven 25 minutes. Remove foil and bake for other 15 to 20 minutes or until golden.