DEEP SOUTH TOMATO PIE ENJOY DAN:

                        DEEP SOUTH TOMATO PIE by CHEF DAN:

Serves 6-8

INGREDIENTS:

1-store-bought 10-inch deep dish pie crust

3-tomatoes, sliced (about 18 slices)

kosher salt

1-Walla Walla sweet onion, quarter & thinly sliced

2-garlic cloves, minced

1-tablespoon olive oil

3-cups Mozzarella, shredded, divided, or Swiss, Pepper Jack or Monterey cheese

Freshly cracked black pepper to taste

2-tablespoons fresh basil, chopped

1-cup mayonnaise

1/2-teaspoon Franks Hot Sauce

1/8 cup fresh parsley, chopped

DIRECTIONS: (PREHEAT OVEN TO 400 F THEN 350 F)

1.   Place the uncooked pie crust in a deep-dish pan.

2.   Turning the edges under & 1/2-inch over the top of the pie plate to crimp.

3.   Dock crust with a fork in several places.

4.   Bake in preheated oven for 15-20 minutes or until lightly brown.

5.   Line a baking sheet with 2 layers of paper towels.

6.   Slice the tomatoes into 1/4-inch thick & lay them out to drain.

7.   Sprinkle with salt & cover with another layer of paper towels.

8.   Let rest 30 minutes.

9.   Add oil to a skillet over medium-high heat & when sizzling.

10  Add onion & sauté for 4 minutes, add garlic & sauté 1 minute.

11  In the preheated oven add 1/2-cup Mozzarella cheese to the pie crust.

12  Top the cheese with half the sliced tomatoes season with salt & pepper

13  Add half the basil, top with half the tomatoes.

14   Repeat layers except last layer of cheese.

15  In a bowl mix together mayo & hot sauce, parsley & 2 cups cheese.

16  Spread evenly over the top.

17  Bake in 350 oven for 45-50 minutes or until bubbly.

18  Let cool to room temperature, before slicing, use a serrated knife.

ENJOY DAN:                                            COURAGE STRENGTH HOPE!!!