- 4 tomatoes, peeled and sliced
- 10 fresh basil leaves, chopped
- 1/2 cup chopped green onion
- 1 (9-inch) prebaked deep dish pie shell
- 1 cup grated mozzarella
- 1 cup grated cheddar
- 1 cup mayonnaise
- Salt and pepper
Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes.
Layer the tomato slices, basil, and onion in pie shell. Season with salt and pepper. Combine the grated cheeses and mayonnaise together. Spread mixture on top of the tomatoes and bake for 30 minutes or until lightly browned.
To serve, cut into slices and serve warm.
I have not made this yet, but I am dying to try it with the last of my tomatoes. This is a Paula Deen recipe so it has to be good, right? Hubby says yuk! every time I mention it, so I guess I’ll have to make it for lunch and share it with my neighbors!
Weekend Cooking @ Beth Fish Reads is going on now! Stop over and see what’s cooking!