Kathleen's StoryThese are great for luncheons when made into small tomato pies in Ramikins.
9 inch pie shell, pre-baked
vine ripe tomatoes
sweet dried basil (fresh when available)
finely chopped vidalia onion
1 1/2 c
grated mexican cheese blend
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.