These are great for luncheons when made into small tomato pies in Ramikins.
- 9 inch pie shell, pre-baked
- 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
- 1 c
- salt and pepper to taste
1Bake pie crust and set aside.
2Peel tomatoes, slice 3/4 inch slices and set aside to drain.
3Place tomatoes in bottom of pie shell (1 layer), top with chopped onion then salt and pepper to taste - sprinkle with basil.
4Mix 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.