HIGH POINT, N.C. — Chef Al Romano from GTCC stopped by the FOX8 studio today to share some 4th of July picnic recipes. Chef Al’s Tomato Pie Serves 8 slices4 tomatoes, peeled and sliced 10 fresh basil leaves, chopped 1/2 cup chopped onion 3 cloves of Garlic chopped 1 (9-inch) deep dish pie shell 1 lb Fresh Mozzarella 2oz Olive Oil 1oz Balsamic Vinegar Salt and pepper Method Preheat oven to 350 degrees F. Place the tomatoes in a colander…
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