TOMATO PIE

 Preheat oven to 350° 

Bake a deep-dish pie shell for 5 minutes.

Spread shredded mozzarella and cheddar cheese in bottom of the pie shell.

Drain a can of diced tomatoes and spread them on top of the cheeses.

(If using fresh tomatoes, dice and spread - peeled is best)

Season tomatoes with salt, pepper, basil, and oregano, and a pinch or two of sugar.

In a mixing bowl, mix about a half cup to a full cup of each of the cheeses, a cup of mayo, and a TBS of chopped green chilis (optional, but adds good flavor).

Stir until all ingredients are mixed and then spread over the tomatoes, making sure to go all the way to the edges of the pie shell.

Sprinkle with more basil and oregano.

Bake at 350° for 20 minutes or until golden brown.

Let cool, then slice and serve.

Easy Tomato Soup

4 TBS butter
1 medium onion, cut in wedges
1 28-oz can whole tomatoes, UNDRAINED
2 cups chicken stock
2 cloves garlic, minced
1 tsp salt
1/4 tsp pepper - or to taste
pinch of sugar

In a large pot, melt the butter and add the rest of the ingredients.
Bring to a boil; reduce heat and simmer, uncovered, for 30 to 40 minutes
or until onions are soft.
In a blender, blend until smooth.
Add a little milk or cream, if desired.

Fresh Tomato Soup

A modified Paula Deen recipe - soooo good! When we grow tomatoes in our garden, I freeze some in 4-cup batches so that I can make this soup after tomato season is over!

1/4 cup butter

3/4 cup minced onion

1 clove garlic, minced

4 cups tomatoes, large diced

3 TBS flour

2 cups chicken broth

1 tsp salt

1/2 tsp pepper

1 cup half & half (optional)

In a medium saucepan, melt butter over medium-high heat.

Add onion and garlic. Cook about five minutes.

Add tomatoes and cook an additional five minutes.

Sprinkle flour over tomatoes and onions, and cook about two minutes, stirring constantly.

Stir in chicken broth, salt, and pepper.

Cook 4 - 6 minutes until slightly thickened.

Pour half of soup into blender and puree until at the desired consistency.

(SEE NOTE!!)

Repeat with remaining half of soup.

For best results, STRAIN soup to remove any remaining skin or seeds.

Return soup to pan and stir in half & half.

Cook gently until heated through.

**Use CAUTION when pureeing hot soup! Only blend 1/2 at a time and hold lid down firmly so it doesn't pop off and spill hot soup!