|Tomato Pie, Charleston, S.C.|
Mine is simpler and I cheat with frozen pie crust (ssshh!). It is a lot easier and still scrumptious. Give it a try and invite me over.
4 tomatoes, peeled and sliced
10 fresh basil leaves, chopped
1/2 cup chopped green onion
1 (9-inch) prebaked deep dish pie shell
2 cups mix of grated mozzarella and cheddar
1 cup mayonnaise
Salt & 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. Pat dry with paper towels.
Layer the tomato slices, basil, and onion in pie shell. Season with salt and pepper. Combine the grated cheeses and mayonnaise 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.