I have to say that I am not a tomato fan, or a mayonnaise fan. Until now. Oh my stars, once I tried an heirloom tomato, I was hooked. Sometimes you have to put your fears of certain foods aside, and dive right in. And enjoy something new.
Peel and slice 5 heirloom tomatoes. I have found that the easiest way to skin a tomato, is to first put the tomato into a bowl of very hot water for a couple of minutes. That allows a layer of the tomato to dissolve and the skin to peel off. Who knew? While one is soaking, you can peel another. I personally like the Cherokee Purple. As you slice each tomato, put the tomato in a colander. Salt and pepper the tomato. Slice the green parts of about 2 green onions, we are going to layer that in the colander as well. Tomato, salt and pepper, green onion. Let the tomatoes sit for about 30 minutes to get rid of the excess water.
While the tomatoes are getting happy in the colander, go ahead and cook your crust. That's right, we are cooking a premade frozen crust. Follow the directions on the package, but don't let it get too brown it will cook again.
In a bowl mix 3/4 cup of mayonnaise, 1 1/2 cup of grated sharp cheddar cheese, and 1 1/2 cup of grated mozzarella cheese. Time to put it together. Layer 5 slices of tomato and cheese mixture. Chop up about 1/2 cup of fresh basil. Layer that in as well. You will have about 5 layers. Cook in a 350 degree preheated oven for about 45 minutes. Enjoy.
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