Tomato Pie

Nothing says summer like Tomato Pie, especially when the tomatoes and basil are home grown.  Our Topsy Turvy has been cranking out the tomatoes and we have a small herb garden in containers.  This is a dish I had not experienced until I moved to South Carolina during my high school years.  I have loved it ever since.  It can be the main course as it was for us today.  We try to eat fresh foods as much as possible and one of my children is a vegetarian so  it works for both of us.   There are many variations of this recipe.  This version is very cheesy!  You can easily adjust the quantity of each ingredient to suit your personal preference.

Tomato Pie

4 tomatoes, sliced (peeled if you like)

1/3 cup green onions, chopped

6-8 fresh basil leaves, chopped

1 cup mozzarella cheese, grated

1 cup cheddar cheese, grated

1 cup mayonaise

1 9-inch pre baked deep dish pie shell

Salt, pepper and granulated garlic to taste

Layer tomato slices, green onions, basil, salt, pepper and granulated garlic in pie shell.

Mix mayonnaise and cheeses together and spread on top of tomatoes.

Bake in 350 degree oven for 30 minutes, until lightly browned.

Cool slightly before cutting to serve.