My Tomato Pie Recipe

This is my version of Tomato Pie. I use 2 pie crusts because more pie crust = more love. Enjoy it!

• 4-5 cups' worth tomatoes, peeled and sliced
  
• 10 fresh basil leaves, chopped (or 3-4 tbsp of "Italian seasoning")
• 1/2 cup chopped green onion (or regular onion, lightly sauteed)
• 2 (9-inch) pie crusts (top and bottom!) (You can find them next to the croissant tubes at the grocery store)
  
• 1 cup grated mozzarella
• 1 cup grated cheddar
• 1 cup mayonnaise (I use light mayo -- it's just as tasty and has less calories)
• Salt and pepper
  

Preheat oven to 400 degrees F.

Place the tomatoes in a colander in the sink in 1 layer. Sprinkle lightly with salt and allow to drain for 10 minutes. (The salt helps "shrink" the tomatoes and the draining keeps your pie from turning into soup while baking.)

Layer the tomato slices, basil, and onion in pie shell. Season lightly with salt and pepper. Combine the grated cheeses and mayonnaise together. Spread mixture on top of the tomatoes, cover with pie crust and bake for 30 minutes or until lightly browned. Let sit for a few minutes, then cut and serve.

Hint: Cover the edges of the crust with tinfoil. This will keep them from burning.