- large tomatoes (i use several roma's sometimes)
- 1/2 cup
- chopped fresh basil
- green onions, sliced, including green tops
- 1/2 cup
- mayonnaise and 1/2 cup lite sour cream
- 1 tsp
- chopped garlic
- 1 1/2 c
- shredded cheese - cheddar or mozzarella or it is good to mix the two cheeses
- refrigerated pie crust
Line a baking sheet with paper towels, slice tomatoes and place in a single layer on the paper towels. Sprinkle liberally with salt. Drain 2 hours. This is an important step because the salt draws the liquid out of the tomatoes.
Heat oven to 350 to bake pie.
In bowl, chop basil and garlic, slice onions. Add mayo, sour cream and 1/2 of the cheese, saving the rest for the top of the pie. When tomatoes have drained well, place a layer of tomatoes in partially cooked pie shell, spread basil mixture over, layer the rest of the tomatoes and sprinkle with rest of cheese. Bake 45-60 minutes, depending on oven, until browned well. Remove from oven, let set about 20 minutes. Slice.