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Tomato Pie

6 servings

• Pastry for 1 (9-inch) deep-dish pie
• 4 tomatoes, peeled, cored and sliced
• 8 to 10 fresh basil leaves, chopped
• 1/3 cup chopped green onion
• Salt and pepper, to taste
• 1 cup grated part-skim mozzarella
• 1 cup grated cheddar cheese
• 1 cup mayonnaise

 

Line a deep pie dish with pastry and bake according to package or recipe directions. Remove from the oven and cool.

Arrange tomato slices in crust, overlapping. Top with basil and onion, then sprinkle with salt and pepper to taste.

Mix cheeses and mayonnaise. Spread over tomatoes. Bake at 350 degrees for 30 minutes, or until lightly browned. Cool about 10 minutes before slicing.

(From “ The Lady & Sons Savannah Country Cookbook

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