Tomato Pie & Gold Rush

Tomato Pie

• 3 medium size tomatoes, sliced
• 1 (9 inch) unbaked pie shell
• 1 medium onion
• 1 ½ C shredded cheese (cheddar or any kind)
• 1 C mayonnaise
• 1 T fresh basil
• ½ tsp garlic
• Salt and pepper to taste

Pre-back pie shell for 10 minutes until lightly golden. Place sliced tomatoes on cookie sheet lined with paper towels and salt lightly. Allow to sit until some of the juices are drawn out. Rinse tomatoes under cold water and pat dry with paper towel. Mix cheese, mayo and spices. Layer half of tomatoes into pie shell. Add half of the onions and half the mayo mixture. Add another layer of tomatoes, remaining onions, and top with mayo. Bake 45 minutes at 350 or until golden brown.

Basil Gold Rush

• 2 ounces Bourbon
• ¾ ounce basil honey simple syrup*
• ¾ ounce fresh squeezed lemon juice

Add ingredients to a cocktail shaker with ice and shake. Strain into a rocks glass with a large ice cube. Garnish with fresh basil leaves and a lemon twist.

For the basil-infused honey simple syrup: combine equal parts honey and water in a microwave-safe dish and heat until just bubbling. Add fresh basil to steep while the syrup cools.