There are a million different recipes for this I am sure and this is a tasty way to use up your tomatoes from the garden or the farm stand. I used yellow tomatoes but you could use any good, ripe tomato. The key is to really let the tomato slices drain on paper towels, 1-2 hours. You can use Mayo instead of ricotta, also. Thank you to Dawn Bryant Hughes for the recipe.
4 large ripe tomatoes, sliced, drained
3/4-1 Cup ricotta cheese
herbs (basil, parsley, chives), & minced garlic together
2-2.5 Cups cheese (anything you have – cheddar, gruyere, mozzarella, parmesan)
1 precooked pie crust (I made mine but you can use ready made).
• Pat dry tomatoes, spread out on a baking sheet, drizzle with olive oil and sprinkle with a bit of sea salt. Roast at 350 for about 20-30 minutes.
• Pre cook pie crust according to recipe or directions.
• Starting with tomatoes, layer tomatoes and cheese mixture 2-3 times and top with a little more cheese. Sprinkle with Basil.
• Bake 350° for 30 min.