Tomato Pie
- 1 deep dish pie shell, baked and cooled
- 3 medium tomatoes, thickly sliced (ripe)
- 1 1/3 cups shredded sharp cheddar cheese
- 1 cup mayonnaise
- 1 teaspoon Italian spices
- chopped basil
- 1/4 cup bacon, -cooked and crumbled (optional)
- Bake the deep dish pie shell according to directions and allow to cool.(Do not over bake).
- Fill the very bottom with 1/3 cup shredded cheese, enough to just cover the bottom. Place the tomatoes into the pie shell to form one thick layer. Add Italian seasonings to taste. ( I also fill in around the tomatoes with 1/2 can of seasoned basil and oregano diced tomatoes, drained). Add bacon (optional). Mix the remaining 1 cup cheese with the 1 cup mayo and spread over the top of the tomato layer to make the crust. Sprinkle chopped basil over the top. Bake at 350 degrees for 30 min or until top is just lightly browned.
- Let cool on wire rack for 30 minutes. Cover and refrigerate any leftovers.
dish pie shell, tomatoes, cheddar cheese, mayonnaise, italian spices, basil, bacon
Taken from www.food.com/recipe/tomato-pie-328755 (may not work)