My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Friday, July 1, 2011

Vidalia Onion and Tomato Pie

I hope I haven't already posted this recipe. I'm to lazy to check back and see. It has been a while since I'm made this, but really good. Makes a wonderful meatless lunch or supper with a good rice salad.

This was also a first-place Vidalia Onion winner, in the Side Dish category many years ago.

Vidalia Onion and Tomato Pie
6-8 servings
print recipe

4 tomatoes, peeled and sliced
10 fresh basil leaves, chopped
2 Vidalia onions, sliced
Salt and pepper
1 cup grated mozzarella cheese
1 cup grated cheddar cheese
1 cup good mayonnaise
1 9-inch prebaked deep pie shell

Preheat the oven to 350 degrees F.

Place the tomatoes in a colander in the sink in one layer. Sprinkle with salt. Allow to drain for 10 minutes.

layer the tomato slices, basil, and sliced onions in pie shell. Season with salt and pepper.
Combine the grated cheeses and mayonnaise. Spread the mixture on top of the tomato/onion layers. Bake for 30 minutes or until lightly browned.

Cut into slices and serve warm.


  1. this just has been added to my 4th menu. do you use any specific pie crust recipe? i can't wait to make this!

  2. this is really good sounding,, yum!

  3. Perfect ingredients - I love this flavor combination - great recipe, thanks!

  4. joyce said she was making this..i had to come by and get the recipe too...looks great, Bev

    and Happy 1st of July

    kary and l'il teddy


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