One of my friends insisted this dish was “to die for” and wouldn’t stop bugging me until I made it. Despite the fact that I can’t stand stewed tomatoes, this dish became one of my favorites! I thnk making it with fresh garden tomatoes and basil is the key.

3-4 large tomatoes; peeled, seeded & drained
1/2 cup green onions, chopped
1/4 cup fresh basil, chopped
salt and pepper to taste
1/4 cup fresh parmesan cheese (optional)
pie crust – baked
1 cup each mayo and cheddar cheese, mixed

Prepare pie crust according to directions. Slice tomatoes (thicker is recommended) and place a layer in the bottom of pie crust. Add the onions, basil, salt, pepper and parmesan cheese. Place another layer of tomatoes. Spread mayo and cheese mixture over top.

Bake @ 400 for 30-40 minutes or until cheese is melted and crust is deep brown.

NOTE: I usually cut back on the mayo.