We had so many tomatoes last summer! I can only eat so many salads and make so much salsa and sauce. This proved a wonderful diversion - so easy too. Pair it with a fresh green salad and a glass of Chardonnay.
|
3 or 4 medium sized tomatoes
10-12 fresh whole basil leaves (no long stems) 2 cloves garlic, minced 1/2 cup thin sliced red onion 1/4 cup chopped olives (pitted) 1 and 1/2 cups grated cheese (I use Monterrey Jack, not Cheddar) 1/4 cup mayonnaise 1/4 cup plain, unsweetened Greek yogurt or thick yogurt 3 tablespoons Parmesan cheese Pre-baked pie shell
|