Tomato Pie

Being from the Midwest, I had never heard of Tomato Pie until one of my Southern friends introduced me to it. I must say, it's the best thing ever! Here it is before the topping is put on (note, don't be like me and be lazy, you do need to peel the tomatoes, and run them under water to get all of the liquidy stuff out, or your pie will be runny).

When the pie is done, and you've taken a few pieces out, it looks like this:


Without further delay, here's the recipe:

Tomato Pie

Pastry for 1- 9 inch deep-dish pie (you can use store bought)
4 tomatoes, peeled, sliced, rinsed (take out core if you like)
8-10 fresh basil leaves, chopped
1/3 cup chopped green onion
salt and pepper to taste
1 cup grated part-skim mozzarella cheese
1 cup grated cheddar cheese
1 cup mayonnaise

Directions:

1. Cook store-bought pie crust according to package directions and cool
2. Arrange tomato slices in crust, overlapping
3. Add basil and onion, then sprinkle with salt and pepper to taste
4. Mix cheeses and mayonnaise in small bowl
5. Spread over tomatoes
6. Bake at 350 degrees for 30 minutes, or until lightly browned
7. Cool about 10 minutes before slicing