Tomato Pie

• 1 (9 inch) deep dish pie shells, unbaked
• 4 -5 large tomatoes, peeled and thickly sliced
• 1 -2 vidalia onion, sliced thin and separated
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup fresh basil, chopped
• 2 garlic cloves, minced (or powder to taste)
• 3/4 cup mayonnaise (Dukes!)
• 2 cups cheddar cheese, grated
• 1/4 lb lean bacon, fried and crumbled (optional)

1. Spread sliced tomatoes on paper towels and let sit for about 20 minutes to remove excess liquids. You can sprinkle with salt at this point if using salt.
2. Bake pie shell for 10 min at 375 (prick w/ fork first). Remove from oven.
3. Layer tomatoes and onion rings in shell, sprinkling each layer with pepper, basil and garlic (and bacon if you choose touse!).
4. Combine mayonnaise and cheese.
5. Spread over tomatoes.
6. Bake at 350 for 35 minutes or until pie is browned and bubbly.
7. Let stand for 5 minutes before serving.
8. **Note it is important to SPREAD the mayo mixture over entire pie, don't just "dollop" it on --
9. **Note you may also need to tent with aluminum foil about half-way through cooking to keep crust from getting too brown.

dish pie shells, tomatoes, vidalia onion, salt, pepper, fresh basil, garlic, mayonnaise, cheddar cheese, lean bacon

Taken from www.food.com/recipe/tomato-pie-324164 (may not work)