As summer and tomato season begin to wind down, it’s time to be sure we’ve eaten plenty of the good ones and this meal was to accomplish this goal. I had something else in mind for breakfast but Bev wanted to make individual tomato pies using the recipe from the Roseville Bed and Breakfast courtesy of Suzanne Cook & Company. We served them to the attendees at our RV rally in May and they went over well.
Tomato Pie – Slightly Adapted per our notes below
10 count inexpensive buttermilk biscuits
1 ½ cups of grated Monterey Jack/Colby grated cheese
1 cup Real Mayonnaise
Sliced tomatoes for 10 Biscuits
Grated Parmesan cheese
Salad Supreme by McCormick
Dried Basil or Italian Seasoning
Spray foil lined cookie sheet with Butter Pam. Space biscuits and flatten. Spray biscuits with Pam and sprinkle with basil. Peel and slice tomatoes and place a slice on each biscuit. Sprinkle tomatoes with Salad Supreme. Mix Monterey Jack/Colby cheese with mayonnaise. Put 1 tsp. on top of tomato and sprinkle heavily with parmesan cheese.
Bake at 350 degrees until biscuits are done (about 12 minutes). Do not let the biscuit get too brown. Do not be skimpy with spices.
1. Place 6 raw shrimp on top of tomato before baking
2. Place 2 precooked slices of bacon on top of tomato
3. Place 2 asparagus spears on top of tomato
4. all of the above can be combined for a special tomato pie
Notes: For this version Bev used English muffins in lieu of biscuits so they needed more than a tsp. of the cheese/mayo mix. She used a whole muffin for each one, but I think a half would have been plenty. She also added some diced, uncooked country ham on top - call it variation 5 - and her basil was fresh.
They were once again outstanding and definitely worth your consideration before the season ends. One was plenty but they are like Lay's Potato Chips and it's hard to eat just one.
Photos can be enlarged by clicking on them.
Have a great day and thanks for stopping by Almost Heaven South.
9/6/14 meal date