In the summertime, it seems like everybody you know is trying to give you homegrown tomatoes. But what do you do with them? This pie is a great way to use up the sackfuls of tomatoes that I end up with every summer, and is great as a side dish or for brunch. Caution! It’s VERY rich!
1 deep-dish pie shell
4 medium tomatoes, sliced
¼ c. chopped green onions of a few snipped chives
12-14 fresh basil leaves, chopped
Salt & pepper
1 c. light mayonnaise
1 c. shredded cheddar cheese
1 c. shredded mozzarella cheese
½ lb. bacon, cooked and crumbled
Put the tomato slices over a plate or colander lined with paper towels and lightly salt. Let the tomatoes drain for 15 -30 minutes, then layer them in the bottom of the pie shell. Sprinkle basil, onions and half the bacon over the tomatoes and season with salt & pepper to taste. Mix mayonnaise and cheeses together and spread over the top. Bake at 350 for 30 minutes until crust is lightly browned. Top with more bacon pieces and serve warm.
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