Tomato Cheese Pie

With fresh heirloom maters (in case you ain’t Southern that’s slang for tomatoes!) flying in like mad these days, I hustled myself to the kitchen to make this delicious pie yesterday afternoon. Mandy was coming over for a teamwork session on the web site for our husbands’ dental practice. We accomplished so much that I just had to give her half a pie!  Never mind that it was a bit mushy…I was over zealous with the tomatoes!! She swears that she and her sweetie loved it anyway.  Double Rainbow All the Way!

Vegetable Tomato PieYou will need:
1 regular pie shell
3 large tomatoes, chopped, patted dry
1/2 vidalia onion, chopped
1/2 cup mayonnaise
1 cup grated sharp cheddar cheese
1/4 cup finely grated Parmesan
1/4 cup basil leaves, chopped
Fresh ground black pepper.

Preheat oven to 350°.
Cook pie shell for 8 minutes.

In a medium bowl combine tomatoes, onion, mayonnaise, cheeses, and basil.
Place mixture in to the pie shell.
Sprinkle with the fresh black pepper.
Bake approximately 25 minutes and watch to make sure it doesn’t brown too much!Vegetable Tomtato PieII

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