Tomatoes… everyone it seems sticks in a few plants at the beginning of the summer and then by the end of the summer we’re all bursting at the seams with tomatoes AND trying to figure out how to use them up! Well, look no further because this is a great recipe to use up some of those tomatoes that also includes one of the best ingredients out there – cheese!
Now I have in my life made pie crust from scratch but since baby #3 came along, I’m simplifying even more which means store bought pie crust & less mess & dishes!
So grab your pie crust & favorite pie or tart pan (I don’t have an official tart pan!) and set your crust in. Then comes the mozzarella cheese. Feel free to shred your own or just use the pre-shredded kind like me because as far as I’m concerned it melts into yummy cheesy goodness with a lot less work! (Side note: Pre-shredded cheese was one of my favorite things about coming back to America!)
Next comes all those tomatoes. Depending on what you have you can just slice up some big ones & place those slices on top or if you have a bunch of cherry tomatoes I think it’s super cute to cute them in half and line them on top of the cheese in big circles. Finally sprinkle on the fresh or dried basil and, if you want, a little drizzle of olive oil.
Finally pop it in the oven at 400 degrees for 20-30 minutes until the cheese is all melty. You’ll probably want to let it sit for 5-10 minutes when you take it out of the oven to make sure the cheese isn’t too gooey when you eat it. All that’s left is enjoying!
What’s your favorite way to use up all those end of the summer tomatoes?