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[quote=Anonymous]I make an amazing tomato pie that seems a bit lighter than yours... Par bake pie crust. Brush bottom with dijon mustard. Layer sliced tomatoes seasoned with salt and pepper (the quality of the tomatoes is key here) with fresh basil and shredded cheese. Top with cheese and bake at 350 until brown and bubbly. I like to use a combo of gruyere and sharp cheddar, but really any cheese will do. I have used mozzarella and parmesan with great results too.[/quote]
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