(smaller button below)
Here at the Food on Fridays carnival, any post remotely related to food is welcome—though we love to try new dishes, your post doesn’t have to be a recipe. If you want to talk about canning peaches, that’s great. Posts like that are as welcome as menus and recipes.When your Food on Fridays contribution is ready, just grab the broccoli button (the big one above or smaller option at the bottom) to paste at the top of your post. It ties us together visually.Then plug your name and link into Linky Tools.
Food on Fridays with Ann
“You can’t go wrong with tomatoes and mozzarella,” I thought to myself.As I pondered the mound of tomatoes my daughter brought in from the garden, I remembered Charity’s ‘Mater Pie and decided to make something similar in order to make good use of the juicy red gold piled high on the counter.After making a cornbread-style crust, I layered tomato slices and mozzarella cheese, more tomatoes and more mozzarella cheese. Then I topped it off with a squishy mixture of mayonnaise, grated parmesan…and mozzarella.Some basil got thrown in at some point, and some salt, but that’s about it.I baked it at 350 until it was brown on top, pulled it out, cut a big hunk for the Belgian Wonder and me.
At some point I realized I should snap a photo or two to share with you.And then we ate it.It was good.But…*gurgle-gurgle* *rumble*Today, we’re still digesting all that cheese.
I’ve been thinking about what to call this concoction:”Cheesy-Tomato-Cornbread Bake””Cheesy, Cheesy, Cheesy Tomato Casserole””Cholesterol Nightmare””Morphed ‘Mater Pie”Any ideas?
That is a cheesy, cheesy, cheesy casserole but it looks oh so good! I’d eat this up with some french bread I think. Thanks for hosting!
As always, thank you so much for hosting!
Your cornbread-tomato pie looks yummy! I wouldn’t have thought to use cornbread for tomatoes and cheese, but now that I am thinking about it and seeing it, why not? Looks great! I’ll have to try this sometime soon! (Just less cheese for me please…I’m supposed to be dieting!)
Thanks, too, for stopping by my blog last week. Wish I could have sent you some of those leftover swedish meatballs! They were really great!
Whatever you call it, it looks delicious! I am going to make a gf version to make a dent in the tomatoes I am harvesting.
I like Cheesy-Tomato Cornbread Bake – and it looks absolutely scrumptious! There is nothing like fresh tomatoes from the garden. On that theme, I’ve linked up another garden post this week. I’m on a mission to get everyone to grow some of their own vegetables! Thanks for hosting and have a great weekend.
Oh my, this would feed even my cheese addiction and I love the idea of the cornbread crust. I would call it yummy, yummy, yummy!
Thanks for hosting!
Oh, I do love cheese! I never would have thought to put that on a cornbread base. It looks delicious! (And dangerous…) 🙂
Thanks for hosting! And you’re right, you can’t go wrong with tomatoes and cheese!
Hi Ann! Oh that corny mater pie looks awesome! I should so make that because I have a ton of maters and cheese too! My link this week is a Giveaway of Kelly the Kitchen Kops Real food for rookies class, which is great for anyone trying to cook more traditionally! Please stop by and enter! 🙂 Thanks for hosting. Alex@amoderatelife
I have tomatoes. I have cheese. I have basil. I have cornmeal. Should I try it? Looks really good!! I think I might!
Your food looks so inviting. Wish I could eat cheese.
Thank you mentioning `The Food Garden’ on my post. It is one that really interests me and am trying step by step to achieve that goal. Is a real learning curve for a novice such as myself.
Oh Ann, this is a nightmare for the non-dairy bumping around out here in cyberspace! For a name I would have to say, with a wink and a “you go girl,” Phlegm Production Buried ‘Mater Pie. Hey, you asked!
At my house, I would eat the tomatoes raw, my husband would eat the cheese in any form, and my son would eat the cornbread–so I reckon it is a hit here too. 🙂
Blessings.