Fresh Tomato Pie

• 2 14 cups arrowhead mills organic pancake mix (you can use Bisquick)
• 23 cup milk
• 4 medium tomatoes, sliced 1/4 inch thick
• 1 green pepper, sliced
• 1 tablespoon dried basil
• 1 tablespoon fresh chives
• 1 tablespoon dried parsley (I used about three times this much)
• 1 12 cups shredded cheddar cheese or 1 12 cups mozzarella cheese, mix
• 12 cup mayonnaise

1. Preheat oven.
2. Mix pancake mix and the milk.
3. Press into the bottom and up the sides of a greased 9 inch pie plate (I had to wet my hands so the batter wouldnt stick).
4. Layer the tomatoes and green pepper in the pie plate, sprinkling each layer with the herbs (I mixed the herbs together with a bunch of salt).
5. Combine the cheese and mayo and spread over top.
6. Bake for 20-35 minutes, until the crust and top are golden.
7. Let stand for 10 minutes before serving.
8. Great the next day, too.

arrowhead, milk, tomatoes, green pepper, basil, fresh chives, parsley, cheddar cheese, mayonnaise

Taken from www.food.com/recipe/fresh-tomato-pie-327388 (may not work)