I have a new appreciation for tomato pie the past few years.  It is always a success because it’s hard NOT to like something baked in a flaky pie crust.  The addition of fresh basil make this (possibly) even better than my favorite recipe of a year ago (HERE)

I found the amount of mayonnaise and sour cream to be extreme (at least for the small amount of tomatoes I had on hand at the time).  You may want to adjust up or down - but my preference would be to cut both the mayo and sour cream to just 1/3 cup (instead of 1/2 cup)

This recipe called for sliced green onion and large basil leaves.  Since I don’t like finding an entire whole basil leaf in anything - I thinly sliced mine.  It was much easier to serve and consume that way.

I find I like mine served cold, since it holds it’s shape and has an entirely different flavor.  But I wouldn’t refuse a slice fresh from the oven...

Adapted from:  skiptomylou

Ingredients:

4 large tomatoes (add more if desired, just remember it becomes juicy)

10 fresh large basil leaves, (chop if desired)

1/4 cup finely chopped green onion

1/2 cup grated sharp cheddar cheese

1/2 cup grated mozzarella cheese

1/2 cup mayonnaise (you may use light, if desired)

1/2 cup sour cream (you may use light, if desired)

salt & pepper

1 9” pre-baked deep dish pie shell (I used a 10” shallow quiche dish)

Directions:

Slice and sprinkle tomatoes with salt in a large colander set over sink.

    *I set mine over the sink the night before to thoroughly drain juice...

Combine grated cheeses, mayo, and sour cream.

Sprinkle half of cheese in bottom of pie shell.

Evenly layer tomatoes over the cheese.

Sprinkle with basil and onion.

Spread cheese mixture over the top. 

Bake at 350° for at least 30 minutes, or until lightly browned and bubbling.

Let stand 15-20 minutes before serving.

Also good served at room temperature.

(Top photo is fresh out of the oven, bottom is at room temperature)