Toni’s Tomato Pie

I have been making this for my family for years and they love it.
When the tomatoes are ripe it’s the perfect time to bake this savory Tomato Pie.

Serves 8-10 depending on the size of the slice

Ingredients:

• 1 tablespoon olive oil

• 1 1/4 cups Original Bisquick™ mix

• 3 tablespoons cold butter

• 3 tablespoons boiling water

• 1 1/2 cups cubed sharp cheddar cheese (6 oz)

• 6 Beef steak or large red ripe tomatoes, cubed 1/2 inch

• 2 tablespoons Gold Medal™ all-purpose flour to flour the pie pan

• 1/2 cup chopped fresh basil leaves

• 1/4 teaspoon salt

• 1/2 teaspoon pepper

• 3/4 cup mayonnaise
  

  Directions:
  1. Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. In 12-inch skillet.

  2. In medium bowl, place Bisquick mix; cut in butter until crumbly. Add water; stir vigorously until soft dough forms. Using fingers dipped in Bisquick mix, press dough on bottom and up side of pie plate, forming edge on rim of plate.

  3. Rough chop the tomatoes in to 1/2 inch chunks add in the basil also chopped into smaller pieces or ripped into smaller pieces ( no one wants to bite into a whole leaf). Cut the sharp Cheddar in to 1/2 in cubes. Mix the mayonnaise with the salt and pepper. In a medium bowl add in the tomatoes & basil so its all one. Then take your Bisquick pie crust and add in the tomato mayo mixture. If you held aside some of the cheese you can top it with more but I don’t.

  4. Cover the pie with aluminum foil and bake 24-26 min. Then uncover and check the crust let it bake another 8-10 min sot he top gets golden melted cheese heavy. Let it stand 10 min before cutting. The next day it is also so good like cold pizza.