Cracker-Crust Tomato Pie

Bibliophile Thalassophile I love all animals especially cats and horses. I LOVE to cook, bake and to eat! My paternal grandparents were born in Sicily,so love of Italian food is in my DNA. I'm a fan of Chef Lidia Bastianich. Her recipes are simple foods rooted in her childhood,when families meals used the fresh vegetables and meat grown in small kitchen gardens or backyard chicken coops. Julia Child,is a goddess of the kitchen and I vow to someday cook her iconic Boeuf Bourguignon.

2 cups halved cherry tomatoes

4 small heirloom tomatoes, thinly sliced

1 tsp. black pepper, divided

¾ tsp. kosher salt, divided

2 sleeves saltine crackers (about 72 crackers), broken into pieces (about 4 cups)

2 large eggs, beaten

½ cup melted butter

2 oz. Parmesan cheese, grated (about ½ cup)

½ cup olive oil mayonnaise

¼ cup diced pimientos, drained and patted dry

½ tsp. smoked paprika

⅛ tsp. cayenne pepper

1 ½ cups shredded sharp white Cheddar cheese, divided

Fresh basil leaves (optional)

Note: Ingredients may have been altered from the original.

Directions at southernliving.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer