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Food
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Tomato and Basil Pie

This recipe is considered to be a top contender for inclusion in the upcoming Three Rivers Cookbook IV, "Pittsburgh Renaissance."

1 piecrust, unbaked
1 1/2 cups shredded Mozzarella cheese, divided
5 Roma or 4 medium tomatoes
1 cup loosely packed fresh basil leaves
4 cloves garlic, peeled
1/2 cup mayonnaise
1/4 cup grated Parmesan cheese
1/8 teaspoon ground white pepper

Unfold piecrust according to package directions. Place in a 9-inch quiche or pie dish.

Prebake according to package directions. Remove from oven. Sprinkle with 1/2 cup Mozzarella cheese.

Adjust oven to 375 degrees.

Cut tomatoes into wedges, drain on paper towels. Arrange wedges on top of melted cheese in the baked pie shell.

In a food processor bowl, combine basil and garlic; process until coarsely chopped. Sprinkle over tomatoes.

In a medium mixing bowl, combine remaining Mozzarella cheese, mayonnaise, Parmesan cheese and pepper. Spoon cheese over top, spreading evenly to cover basil mixture.

Bake at 375 degrees for 35-40 minutes, or until top is golden and bubbly.

Serve warm. Sprinkle with basil leaves if desired. Serves 4-6 easily.

Sunday, June 27, 1999



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