Tomato Pie

 

1 9-inch prebaked deep dish pie shell 

1/2 cup chopped green onion 

10 chopped fresh basil leaves 

4 peeled and sliced tomatoes 

1 cup grated Cheddar 

1 cup shredded mozzarella

1 cup mayonnaise

1/2 cup real bacon bits

Preheat oven to 350 degrees.

Slice 4 medium to large tomatoes .Lay them on paper towels and sprinkle with salt. ( this releases some of the juices so it's not so soggy)

Using a medium sized bowl, mix mayonnaise, cheddar cheese, mozzarella cheese, salt and pepper.

Making 2 layers:

Layer first layer half of tomato slices, half basil, and onion in pie shell. Season with salt and pepper. Sprinkle half of the bacon bits on top. Spread half the mayonnaise and cheese mixture on top of the tomatoes , another layer of tomatoes bacon bits , etc ending with cheese, and  bake un covered for 30  to 40 minutes or until lightly browned.

To serve, cut into slices and serve warm.

Limoncello

Zest of 8 to 10 fresh organic lemons ( medium size) washed

4 cups ( 1L ) of 95 proof alcohol such as Everclear, however some use high proof Vodka ( 100 proof Smirnoff ) 

5 1/2 cups cold of water ( filtered or spring water )

3 1/3 cups white sugar

This will make 2.5 L of Limoncello * (84ounces)

Equipment needed:  Large jar with lid ( 1 gallon size)

                                 Vegetable peeler

                                  Large Pot

                                  Strainer and funnel 

                                  Bottles for storage ( cleaned and sterilized)

Peel zest from the lemons, being mindful to not include the white part which is the pith. It will give a bitter taste to your final product.

Once you have peeled the lemons, place the peels into your large jar, pour the alcohol in and mix. Close lid and wait 28 days. Each day shake the contents a little to move around. 

After the long wait, you are ready to make Limoncello!

In your large pot place water, heat, ( not boiling)  and pour the sugar in. Stirring gently and constantly until dissolved. Bring up to a boil then turn it off and remove from heat. Allow to come to room temperature. Once syrup has completely cooled down, 

open our lemon jar and with a fine strainer, gently pour the contents in the strainer so no peels get into the liquid. Mix gently.

Now using a funnel, pour the limoncello into your bottles. Place lid on and allow to sit for 1-2 weeks before consuming. Before drinking place the bottle in the freezer, as it's best ice cold.

NOTE: Bottles should be clean and have a good sealing lid or cork lid. I purchase labels from Amazon and bottles as well. However sometimes you can find bottles on FB market place, or ask your neighborhood bar if the will save certain bottles for you. See the link below for the bottles I use.

I also found that it is easier to peel them if you refrigerate the lemons first.

  https://amzn.to/3UsL13d     bottles

https://amzn.to/45dBEJY  1 gallon size jar with lid

 

                                                  This is what I used because I was unable to find the

                                                               correct strength of Everclear.