Great Recipes for the Cooler Weather

I put basil leaves in my food processor (it takes a lot) and put in about 6 cloves of garlic (I like a lot of garlic you can use less if you like) and turn it on and drizzle in about ¼ cup of olive oil. Makes a great pesto that you can even freeze and take out a spoon at a time when you need it. Need to use up some of those tomatoes and Basil from the garden?  Try this recipe and if you like go to my website for Mexican Soup and Taco Soup Recipes.  Great for the cooler nights.

www.gingerrock.blogspot.com

Tomato Pie Ingredients

• 4 – 5 tomatoes, peeled and sliced
• Pesto (you can buy or make it see recipe below)
• 1 (9-inch) pre-baked deep dish pie shell (I don’t use a pie shell)
• 1 cup grated mozzarella
• ½ cup parmesan cheese
• 8 slices provolone cheese
• Salt and pepper

Directions Preheat oven to 350 degrees F. Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes. Layer the tomato slices, then pesto in pie shell, season with salt and pepper. Sprinkle parmesan cheese, mozzarella cheese and then place provolone cheese on top, and then start another layer with tomatoes. (Kind of layer like lasagna) ending with cheese on top. Bake for 30 minutes or until lightly brown. To serve; Let cool a little, cut into slices and serve warm. Pesto   Basil leaves 6 cloves garlic ¼ cup olive oil  

yum thanks for sharing.
G