Tomato Pie

I did an Intranet search recently for recipes that used lots of tomatoes because my little tomato plants had produced a bunch at once. This tomato pie recipe was my favorite. I used early girl and taxi tomatoes and it was DELICIOUS! Because of all the water in the tomatoes I found that it did not preserve too well. I ended up cooking the leftover slices for another 10 minutes or so to try to get rid of some of the juices and I think that helped, but I would make sure to finish the leftovers no later than the next day. I hope you enjoy this recipe next season when your gardens are full of yummy tomatoes!

Ingredients

• 1 (9 inch) pie shell
• 7 ripe tomatoes, sliced
• 1 yellow onion
• 3/4 cup mayonnaise
• 1/3 cup shredded mozzarella cheese
• 1/3 cup grated Parmesan cheese (I used a little more than 1/3 cup)
• ground black pepper to taste
• 2 teaspoons fresh basil
• 2 teaspoons fresh oregano

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bake the pastry shell for 8 to 10 minutes or until browned.
3. Slice onion and place in the bottom of pastry shell. Slice tomatoes and arrange over onions. Add black pepper to taste.
4. In a medium bowl, combine mozzarella, parmesan and mayonnaise. Spread this mixture evenly over tomatoes.
5. Bake at 350 degrees F (175 degrees C) for 20-25 minutes or until golden brown. Once cooked, garnish with fresh herbs.