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  • Writer's pictureTitan Shout

Chef Al's Tomato Pie

Courtesy of Chef Al Romano, CEC, CCE, AAC, GTCC culinary instructor

Yield: 8 slices


  • 4 tomatoes, peeled and sliced

  • 10 fresh basil leaves, chopped

  • 1/2 cup chopped onion

  • 3 cloves of garlic, chopped

  • 1 (9-inch) deep-dish pie shell

  • 1 pound fresh mozzarella

  • 2 ounces fresh olive oil

  • 1 ounce balsamic vinegar

  • Salt and pepper, to taste


  1. Preheat oven to 350 degrees.

  2. Place the tomatoes in a single layer in a colander in the sink. Sprinkle with salt and allow to drain for 10 minutes.

  3. Layer the tomato slices, mozzarella, basil, and onion in a pie shell. Season with salt and pepper.

  4. Bake for 45 minutes or until lightly browned.

  5. Allow to thicken for 15 minutes, cut into slices, and serve warm or cold.

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