Tomatoes, Salmonella & the resulting health scares involving this standard Summer fare have me seeing red these days! In Mexico we have to wash, soak & scrub all fruits & veggies we eat. I think this might be a safe choice back home for all concerned with the frequent food born illnesses. With 16 states affected by the Raw Tomato scare the FDA better get a handle on the situation. Summer without Tomatoes is almost sinful!! For those of you not blessed with fresh from the garden tomatoes these are cooked & quite safe. I think this is an excellent time to start hitting the local farm stands & farmer's markets. I have been a tomato fan all of my life but fondly remember going on bicycle as a kid, one Summer with two friends to a hot house which grew fabulous tomatoes. All we took was a shaker of salt. Where are you now Heidi Peterkin & Van Grainge??? Those were the days, good times. Summertime means tomatoes. Enjoy the recipe & by all means santize & wash that produce.
Tomato Pie
1 c. crunched Cracker crumbs
*not finely crushed, saltines, wheat crackers or you choice.
4 Tbs. Butter melted
9 inch Tart or Quiche pan
3 or 4 Tomatoes, sliced in rounds
2 Tbs. Fresh Basil, sliced thinly
3 Tbs. Green Onion, reserve 1 for garnish
Oregano,
Salt, Ground Black Pepper
Crushed Red Pepper
1 Med. Onion, diced
Olive Oil for sauteing
8 oz. grated Oaxaca, Monterrey Jack or Cheddar Cheese
1/2 c. Light Mayonnaise
Toss Cracker crumbles with butter in bottom of tart or quiche pan. Slice Tomatoes, drain slightly on paper towels if they are very juicy. Arrange over the cracker crust, sprinkle with salt, red & black peppers, basil, green onions. Saute the onion in a small amount of Olive Oil then spread evenly over the tomatoes. Mix grated cheese, mayonnaise & spread over the top of tomatoes. Bake at 35O* 25 to 3O minutes, or until the cheese starts to brown slightly. Garnish with extra green onions, serve warm or at room temp.
