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
Butter
Pam
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.
Other
Variations:
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.
Larry
9/6/14
meal date
My goodness what a great looking breakfast. No wonder they went over well.
ReplyDeleteSam
They look terrific, and so easy! Good for you, making sure you eat all the good tomato recipes before the summer's over.
ReplyDeleteLarry, Neither Laurie or I have ever had a 'tomato' pie...but these sure look good! Take Care, Big Daddy Dave
ReplyDeleteNow that looks awesome!
ReplyDeleteI have a feeling I'd want to eat more than just one.
ReplyDeleteThose Tomato Pies looks fantastic... We have had some fantastic tomatoes from Grainger County at our Farmers Market this summer... We've eat tomatoes twice a day almost all summer.... SO GOOD...
ReplyDeleteHope you are enjoying this cooler weather... We love it --although George said that it was sorta hot while he was 'slaving' outside this afternoon... ha
Hugs,
Betsy
What a great looking breakfast! So that is called a tomato pie....I would definitely give them a try.... At first I thought it was a stack that included eggplant....for some reason I kept thinking stacked eggplant parmesan!
ReplyDeleteYes, I can see why it would be hard to eat just one. They look really tasty!
ReplyDeleteI hate those off-season tomatoes so you have made me decide that I am having BLT's at lunch tomorrow.
ReplyDeleteGreat idea, I just might try these tonight.
ReplyDeleteI seem to remember you cooking these for your RV group…they sound terrific. I'm really going to miss our tomatoes, we don't have many left on the vine.
ReplyDeleteEnglish muffins sound good but I am thinking if you took the time to make a home made biscuit this would be over the top yummy.
ReplyDelete