Tomato pie

Tried a recipe today to use up some of the many tomatoes our garden is producing now since we have begun having rain.  I found the recipe last year and kept it in my summer file.  Modified a bit, it turned out yummy!

Summer Tomato Pie

(serves 4 hungry people with a garden salad on the side)

Bake a Pillsbury pie shell for 10 minutes at 350 degrees.

Line the shell with a sliced tomato and use tomato wedges to fill in the spaces.

Cover with 1/3 cup chopped onion and 2 TBSP chopped basil.

Mix together 1/2 c mayo (Dukes is the best), 1/2 c grated parmesan cheese and 1 c grated cheddar cheese.

Put half this mixture over pie.

Layer with more tomatoes, onion and basil, then top with rest of mixture.

Decorate top of pie with more sliced tomatoes.

Bake at 375 degrees for 30 minutes.