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|1||9 inch pie shell, pre-baked|
|2||vine ripe tomatoes|
|1 Tbsp||sweet dried basil (fresh when available)|
|1 small||finely chopped vidalia onion|
|1 1/2 c||grated mexican cheese blend|
|salt and pepper to taste|
Bake pie crust and set aside.
Peel tomatoes, slice 3/4 inch slices and set aside to drain.
Place tomatoes in bottom of pie shell (1 layer), top with chopped onion then salt and pepper to taste - sprinkle with basil.
Mix cheese and mayonnaise and spread over the onions to make a top crust from edge to edge of piecrust. Bake at 350 for 30-35 minutes. Top will be bubbly when pie is ready. Wait 15 minutes before serving.