Garlic Tomato and fresh Basil Pie…

As promised, here is one of our family favorites now!!!  thanks to the culinary class that Madison is taking….yum-O !!!!!  She insisted on making this for us, and now by our insistance, has made it many more times since!!!  :)

Garlic Tomato and fresh Basil Pie:

1 tube Garlic Cresent rolls

4 tsp olive oil (or EVOO, as she and Rachel Ray call it)  LOL

1/2 cup finely chopped fresh basil

3 tsp minced garlic  (we buy the pre-minced in liquid jars)

8 oz Provolone cheese slices

8 fresh whole Plum or Roma tomatoes

1/4 cup cup grated Parmesan cheese

fresh ground black pepper

Lightly spray 10″ pie pan or tart pan with non-stick cooking spray.  Separate dough into 4 rectangles.  Place rectangles in pan and press evenly over bottom and sides pressing perforations to seal.  Prick dough with fork and bake crust only 375 degrees for 13 minutes or until golden brown.  Meanwhile, in small saucepan, combine oil, basil, and garlic.  Cook over low heat just until heated thoroughly, stirring occasionally. Cover to keep warm.  Arrange half of the Provolone cheese slices over partially baked crust, top with half of the tomatoes.  Sprinkle with 2 Tbsp parmesan cheese.  Repeat layers with remaining Provolone cheese, tomatoes, and parmesan cheese.  Spoon basil mixture over top layer, and spread out to the edges.  Sprinkle pepper on top.  Bake 375 degrees for 15 more minutes or atleast until cheese is melted thoroughly and crust edges are now deep golden brown. Let stand 5 minutes before cutting into pie shaped wedges.

This is SO delicious!!!   It is even perfect to have as leftovers the next day!!!   A meatless meal, as a main course, or a wonderful side dish.

Here are some visuals of she (and her BFF) making it last week for us.

16 Responses to “Garlic Tomato and fresh Basil Pie…”

  1. kim aka machita Says:

    yummy!!!!!!!!! i cant wait to make it🙂

  2. Kath Says:

    Then, Just think how good it will be this summer with fresh garden tomatoes. Oh yeah, I would be available for lunch almost any time to try out Madisons speciality.

    • simplyaltered Says:

      I should have done that today….she did not have school, and we just got the ingredients to make more yesterday at Hy-Vee. Darn it. 😦

  3. Aunt Tippy Says:

    Hi, Jeeeeeoooooooofffffff!!!!!!!!!!

  4. LaVonne Bloem Says:

    Sounds right up my alley! I love anything Italian!!!!

    • simplyaltered Says:

      yeah, you have GOT to try it. I know you would love it!!! and all ingredients HAVE to be fresh!!! 🙂 yummyyyy!!!!!!

  5. Regina Says:

    Looks so yummy…love the ingredients and the fact that everything will be fresh! SIMPLY can’t wait to try it! Thanks for the recipe girlies!😉

  6. Pam Taylor Says:

    yuummmm…looks wonderful…will give it a try…thanks for sharing

  7. BLTFord Says:

    Yumo! I make a similar dish minus the bread and use mozzarella (chunks/shredded/slices/whatever is on hand) instead. The pan must have sides as the juices of the tomatoes do leach out. Will have to give provolone a try!

    • simplyaltered Says:

      oh, my personal preference is Provolone is better than Mozzerella ANYTIME!!! 🙂 try it that way and let me know what you think. You can “seed” the tomatoes to make it less juicy, but that is the best part of the tomatoes in my opinion!!! we just bake it a little extra and it is perfect!!!

  8. pdxby7 Says:

    I’m going to make this tonight!

  9. simplyaltered Says:

    Oh good!! I hope you love it!!! Madison bought all the stuff to make another one, hopefully this weekend!! 🙂

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