I present the much coveted TOMATO BASIL TART. Only attempt with a supply of real, home grown, not store bought tomatoes. People have made this mistake and paid the consequences. The gross, plastic-tasting consequences.

I clipped this recipie out of a newspaper (!) many moons ago, and it has charmed and beguiled many coworkers, friends, relatives, and may be the reason the Mister married me.

Tomato Basil Tarts

16 mini pie shells (located in the freezer section with the pie crusts, duh)

2 large tomatoes, home grown/heirloom only (seriously, don’t try it with store bought- it is disappointing) roughly chopped (the original recipie says seeded drained and chopped, but I am a lazy bitch, so I just chop, mop up juice with paper towels, and spoon in pie crusts with a spoon to avoid most of the tomato liquid)

1/2 Vidalia or yellow sweet onion, chopped

1 bunch of fresh basil (I roughly chop this too to let out the lovely basil oil/aroma from the leaves)

1 cup mayonanaise (do not use fat free/reduced fat, trust)

1 cup sour cream (same- you neeeeed all the fat)

2 cups shredded sharp cheddar cheese

1 cup shredded parmesan cheese

Pre bake pie shells according to the box instructions, and remove from oven. Put basil on the bottom of each shell. Spoon tomato and onion on top of basil. Mix mayo, sour cream, and sharp cheddar in a big ass bowl, then spoon on top, forming a rough seal (does not have to be totally sealed- you can relax!). Sprinkle parmesean cheese on top. Bake at 375 degrees for 20-30 minutes, till top is golden. Try to let them cool before eating so you don’t burn your mouth. IT WILL BE DIFFICULT.

These are the ones I just made with my CSA locally grown, totally organic heirloom tomatoes, onions, and basil. THEY ARE AMAZING AND ALL I AM EATING THE REST OF THE DAY.