Tomato Pie

One of my favorite dishes when we were growing up was my grandmother's tomatoes casserole- bread, fresh tomatoes, spices and cheese blended together to make our mouths water!  Several years ago I came across a recipe for Tomato Pie that was a new spin on that old favorite- cheesy tomatoey goodness served on the slightly sweet pie crust and I knew I had to try it!  Such a wise decision as this dish can make grown men weep and beg for more (okay so maybe that is a little bit of an exaggeration but we do have a friend who works out of town that makes me promise to fix him this dish if he is home). 

Tomato Pie

Note:  Use good mayo for the best flavor- I personally prefer Kraft (less greasy when it baked) but have also used Dukes to make this as well-  I would recommend blotting the top of the pie with a paper towel after it baked to absorb some of the oil.)

Ingredients

4 tomatoes, peeled and sliced (Roma)

10 fresh basil leaves, chopped (or you can sprinkle layers with Dried Basil and Oregano if you prefer)

1/2 cup chopped green onion

1 (9-inch) prebaked deep dish pie shell

1 cup grated mozzarella

1 cup grated cheddar

1 cup mayonnaise

Salt and pepper

Directions

Preheat oven to 350 degrees F.

Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes.

Layer the tomato slices, basil, and onion in pie shell. Season with salt and pepper. Combine the grated cheeses and mayo  together. Spread mixture on top of the tomatoes and bake for 30 minutes or until lightly browned.

To serve, cut into slices and serve warm.

[Orginal recipe from Paula Deen]