Tomato Basil Pie
A delicious soup served anytime. Prep Time: approx. 25
   Minutes. Cook Time: approx. 35 Minutes. Makes  8 servings.

1 nine inch piecrust

1 Pesto Recipe

1 tablespoon olive oil

3 eggs

8 to 10 ripe plum tomatoes.  I prefer the Amish Paste or Abraham Lincoln tomatoes because of they are a

meaty tomato and have a wonderful sweetness

1/2 cup fresh grated parmesan cheese

8 oz can ricotta cheese

Parmesan, mozzarella or Feta Cheese for topping


Additions:  Sweet Red/Orange Peppers, Sliced Onions, Zucchini, Yellow Summer Squash





1 Bake piecrust at 375 degrees for 10 minutes until crust is light brown.

2 Prepare recipe for pesto. 

3 In blender or food processor combine ricotta cheese and eggs.

4 Slice tomatoes into thin slices

5 Addition (not necessary).  Slice sweet red pepper, onions, zucchini and yellow summer squash.  If desired, sauté briefly in butter or olive oil until tender.

6 Assemble pie by first spreading a layer of ricotta cheese mixture, then tomatoes, then pesto sauce and finally a light sprinkle of parmesan/feta/mozzarella cheese.  (You may leave the additional layer of cheese off if you have added some to your pesto sauce.)  Repeat layers.  The final layer should be a light spreading of feta/parmesan/mozzarella cheese to seal in juices from tomatoes.  (Additions:  Layer Cheese, Tomato, Pesto,  mixture of chopped sweet pepper/onion/zucchini/yellow squash.  Repeat until pie is full)

7 Bake at 375 degrees for 15-18 minutes until cheese is melted, flavors are blended and the crust is a deep golden brown.  Let stand at least 5 minutes before serving.