The GREAT TOMATO PIE EXPERIMENT

 Oh my, tomato pie!!!  This is surely a subject that has been talked about, passed down, and enjoyed all over.  I have been experimenting with this delectable treat for a couple of years now, and the first picture is the one voted best by my husband.  The tomato pie is a very versital recipe, as you can easily make it your own, by adding and omiting ingredients at will.  I always start mine with a Pillsbury pie crust refrigerated pie crust.  They can be found in the area with the refrigerator buscuits and cookies.  My husband says they are bettter than mine, and I am no slouch when it comes to pie crust, and they are easy.  You can use the refrigerator biscuits for the crust also, as in the 2nd photo.  You just smash them around in the pie pan till they resemble a crust.  This was taught to me by my dear friend Karen , who got me started on this wild ride in the first place.  This will not be a typical recipe, as there is really no concrete way of doing it, I will just list the things I have tried, and how they turned out. 

1.  Put the pie crust in the pan, curl the edges and all.   2.  cut fresh tomatoes by slicing them, then quartering the slices, then set asside in a colander in the sink to drain.  You can also do this with a can of tomatoes.  3.  in a medium skillet, saute veggies in olive oil.  I like onions, green pepper, garlic, etc...  whatever you like best.  Season well, also whatever your favorite seasoning is, I like Garlic Dash.  4. In a mixing bowl add the following: 2 cups of shredded cheese, again whaterer you like, I like cojack, motzerella, cheddar.  Here is where I go along a different path from the normal way.  The normal way is to mix 1 cup of mayo with the cheese, and thats it.  My way is to add 1/2 a roll of ritz crackers crushed up, an egg, and a little milk to make it work for the topping.  5.  Assembly: layer the tomatoes and the veggies into the uncooked pie crust.  then top with the topping.  6. Cook for 30 minutes in a 425degree oven.  your oven may differ from mine, so keep an eye on it.  I am still experimenting with this one, and welcome all ideas, or comments!