Tomato Pie

Nothing screams summer in the south quite like warm tomato pie made with tomatoes fresh from the garden.  We had our friends Shannon and Brian over for dinner this past weekend, and Jared (yes, my husband is quite the chef) whipped up this delightful dish while I took care of little Parker's needs.  We don't indulge in this pie often, but when we do, we use the real stuff.  No Greek yogurt here!  Bring on the Duke's!

Tomato Pie

Ingredients:
1 refrigerated pie crust (I like these better than pre-baked crusts)
4 large tomatoes, peeled and sliced
10 fresh basil leaves, chopped
1/2 cup green onion
1 cup grated mozzarella
1 cup grated cheddar
1 cup Duke's mayonnaise (no substitutes allowed!)
salt and pepper

Directions:
1.  Roll out crust in a pie dish and crimp the edges.  Bake according to directions on the package.
2.  While the crust is baking, place the tomato slices in a colander in the sink in one layer.  Sprinkle with salt and allow to drain for 10 minutes.  If you omit this step, your pie can be too runny.
3.  Once the crust has cooked, layer the tomato slices, basil, and green onions in the pie crust.  Sprinkle with salt and pepper.
4.  Combine the grated cheese and mayonnaise.  Spread mixture on top. Cook for 30 minutes or until lightly browned in a 350 degree oven.

P.S.  I need to work on my photography skills of food...trust me, this is a recipe to make when you have company!  They'll love it!