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Suggest a better descriptionPreheat over to 425oF. Bake pastry shell for 5 minutes. Remove from oven. Reduce heat to 400 degrees F. Cut tomato slices in half and place them on bottom of shell. Sprinkle them with the chives or scallions, basil, salt, and pepper. Combine cheese and mayonnaise and carefully spread mixture evenly over tomatoes, making sure it reaches the edges of the pie crust and seals in the tomatoes completely. Bake pie 35 minutes or until brown and bubbly. Allow it to sit outside the over 5 or 10 minutes before serving. Note: This is a lovely dish. It is most enjoyable as a summer luncheon, when ripe tomatoes come right from the vine. Its success is uncertain when it is prepared with out-of-season tomatoes. From The Marthas Vineyard Cookbook by Louise Tate King and Jean Stewart Wexler (second edition, copyright 1971, 1993 by The Globe Pequot Press). Recipe by: Good Morning America
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Serving Size: 1 Serving (228g) | ||
Recipe Makes: 1 servings | ||
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Calories: 874 | ||
Calories from Fat: 624 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 69.4g | 92 % | |
Saturated Fat 25g | 125 % | |
Monounsaturated Fat 18.5g | ||
Polyunsanturated Fat 22.2g | ||
Cholesterol 129.9mg | 40 % | |
Sodium 1044.4mg | 36 % | |
Potassium 119.2mg | 3 % | |
Total Carbohydrate 35.2g | 10 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 34.7g | ||
Protein 30.4g | 43 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 874
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