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Fresh Italian Meatballs and Sausage

Italian Tomato Pie with Toscano Ground Sausage

alarm
Total Time:
52 mins
school
Skill Level:
Intermediate
restaurant_menu
Servings:
4 Servings

Toscano ground sausage and heirloom tomatoes are the MVPS of this creamy, savory Italian tomato pie recipe. Serve at your next gathering, an View More expand_more

Toscano ground sausage and heirloom tomatoes are the MVPS of this creamy, savory Italian tomato pie recipe. Serve at your next gathering, and everyone will be singing praises!

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Italian Tomato Pie with Toscano Ground Sausage
alarm
Total Time:
52 mins
school
Skill Level:
Intermediate
restaurant_menu
Servings:
4 Servings

Ingredients


Product ImageToscano Ground Sausage
  • 1 Package Carando Toscano Ground Sausage1 Package
  • 1 1/2 Pounds Mixed Heirloom Tomatoes, Sliced and Drained on Paper Towels1 1/2 Pounds
  • 1/2 Pound Fontina Cheese1/2 Pound
  • 1 Large Shallot, Minced1
  • 1/4 Cup Roasted Red Peppers, Diced1/4 Cup
  • 3 Tablespoons Fresh Basil, Minced3 Tablespoons
  • 1 Cup Mayonnaise1 Cup
  • 2 Tablespoons Dijon Mustard2 Tablespoons
  • 1 Ready to Bake Pie Crust1

Instructions


  1. Preheat the oven to 350°F.

  2. Brown the sausage in a heavy-bottomed pan, breaking up any large clumps with a spatula. Drain and reserve.

  3. While the sausage is cooling, combine the fontina, shallot, roasted peppers, basil, mayonnaise, and Dijon mustard in a large mixing bowl.

  4. To assemble, place the desired amount of cheese mixture in the bottom of the pie shell and layer tomatoes on top alternating sizes and colors of tomatoes.

  5. Bake for 35 to 45 minutes or until the cheese is bubbly and the edges of the crust are golden.

  6. Allow the pie to cool completely to room temperature before serving.

Life is Delicious. Savor It.

Ingredients


  • 1 Package Carando Toscano Ground Sausage1 Package
  • 1 1/2 Pounds Mixed Heirloom Tomatoes, Sliced and Drained on Paper Towels1 1/2 Pounds
  • 1/2 Pound Fontina Cheese1/2 Pound
  • 1 Large Shallot, Minced1
  • 1/4 Cup Roasted Red Peppers, Diced1/4 Cup
  • 3 Tablespoons Fresh Basil, Minced3 Tablespoons
  • 1 Cup Mayonnaise1 Cup
  • 2 Tablespoons Dijon Mustard2 Tablespoons
  • 1 Ready to Bake Pie Crust1

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