Tomato Pie

• 1 Frozen Deep Dish Pie Shell
• 3 whole Tomatoes, Sliced
• 1 Small Onion, Sliced Into Thin Strips
• 1/4 cups Fresh Basil, Chopped
• 1 cup Hellmann's Mayonnaise
• 1 cup Grated Cheddar Cheese
• 3/4 cups Grated Mozzarella Cheese
• Salt And Pepper

1. Preheat oven to 400u0b0F. Roll out the pie shell and poke holes all over with a fork. Bake the pie shell for 10 minutes or according to package instructions. While the pie shell is cooling, slice tomatoes and onions. Chop the basil into small pieces. In a small bowl, mix together mayo, cheddar cheese, and mozzarella cheese. Add salt and pepper to the mayo/cheese mixture to taste.
2. Once the pie shell has cooled, layer tomatoes in the bottom, then onion and basil. Start another layer of tomatoes, then onion and basil again. Now, scoop the mayo/cheese mixture on top and spread to cover the top, but not too close to the edges or it will bubble over.
3. Bake at 350u0b0F for 30-45 minutes or leave your oven at 400u0b0F from the pie shell and bake for 20-25 minutes or until the top has somewhat browned and bubbling.
4. Note: I truly recommend using freshly grated cheeses. The bagged stuff works, but it honestly doesn't taste NEARLY as good. Also, you will not use the whole onion and the basil is really a preference of taste.

pie shell, tomatoes, onion, ubc, mayonnaise, cheddar cheese, mozzarella cheese, salt

Taken from www.epicurious.com/recipes/member/views/tomato-pie-50149621 (may not work)