8 c. green
tomatoes, sliced
(4 large or 3 lbs.)
2 onions, sliced
2 garlic cloves, sliced
3 tbsp. oil
1 unbaked pie shell, frozen
(if homemade is used, freeze first before filling)
3 tbsp. parsley, chopped
2 tbsp. flour
2 tsp. salt
1/4 tsp. ground black pepper
1 c. cheddar cheese, shredded
In large skillet heat oil, add onions and garlic. Sauté until
tender,
about 3-5 minutes. Add tomatoes. Cook over medium-high
heat until soft, about 15
minutes, stirring occasionally. Sprinkle on parsley,
flour, salt and black pepper and stir until well mixed.
Cool. Spoon into frozen, unbaked pie shell.
Sprinkle with cheese. Bake at 375 for 20 minutes or until
browned. Cool 5 minutes before serving.
