I love tomato pie. It's on of those southern things that I think just gets in your blood. I made this recipe from Add a Pinch last summer a few times, not sure how it never made it over here. I have slightly adapted it. Anyways, here it is now. Make it. With big red fresh home grown tomatoes. Yum.
1 9-inch unbaked pie crust
4 medium tomatoes (thinly sliced)
1 tsp salt
1 medium vidalia onion (thinly sliced)
1 tsp black pepper
1 tbsp olive oil
2 tbsp chopped fresh basil
1 cup grated cheddar cheese
1/2 cup grated Parmesan cheese
1/3 cup mayonnaise
Heat oven to 425. Place the crust in a backing dish and prick it with a fork. Bake in the oven for 10 to 15 minutes. While the crust is baking, slice the tomatoes and lay them on paper towels for 15 minutes to dry them out. Sprinkle them with salt and pepper. Once the crust is out of the oven layer the tomatoes, onion and basil in the pie crust. Drizzle the top with olive oil. In a small bowl combine the cheddar cheese, parmesan cheese and mayonnaise. Turn the heat down to 350. Top the pie with the cheese mixture. Bake in the oven for 30 to 40 minutes. Remove and let sit for 10 minutes before slicing.