Tomato, tomatoe…Tomato Pie! Tomato Pie is one of my very favorite summer dishes. It’s my go to as soon as I can get my hands on good summer tomatoes. I’m yet to find great ones in Nashville; these tomatoes came up from a friend’s garden in Mississippi with my parents. I have loved putting them to good use! 
Tomato Pie
Ingredients:
1 store bought pie crust
3 large summer tomatoes (I used 2 large, 2 small)
1 Vidalla onion
2 cloves of garlic
Fresh Basil
1/2 c. Mozzarella, grated
1/2 c. Sharp Cheddar Cheese, grated
1/4 c. Mayonnaise
Several dashes of Tabassco
2 tsp. salt (to get water out of tomatoes)
Freshly ground black pepper
Directions:
Slice the tomatoes, place around a colander and cover with salt to remove water.
Prepare topping. Combine 3/4 of the cheese, all of the mayonnaise, Tabassco, 1/2 of your basil and black pepper in a small bowl.
Place pie crust in pie plate, and pierce it with a fork. Bake pie crust for 10 minutes at 400. 
While pie crust is baking, sautée onion until softened and add garlic.
After 10 minutes, you will begin to layer your pie. Add tomatoes first then top with your sautéed mixture and the remaining 1/4 of your cheddar and mozzarella combination. Add another layer of tomatoes then add basil and freshly cracked black pepper, finish with your prepared topping.
Bake at 350 for 30-40 minutes. After 20 minutes add aluminum foil around the edges of your pie so the crust does not burn.
Let cool for 5-10 minutes. Top with remaining fresh basil.
Serve and enjoy! 
Adeline Alley 