Here’s a favorite recipe from the archives of the Richmond Times-Dispatch.

Tomato Pie

Makes 6 servings

1  9-inch pie crust, thawed if frozen

3 large ripe tomatoes (or more, if needed)

Salt, pepper AND fresh basil to taste

2 cups grated cheese (Cheddar or any combination)

½ cup mayonnaise (light is OK)

Preheat oven to 450 degrees.

Bake pie crust for 5 minutes, then remove from oven. Reduce heat to 400 degrees.

Slice tomatoes and, if they are juicy, drain in a colander or blot on paper towels. Place in pie shell. Sprinkle with salt, pepper and basil.

In a small bowl, mix cheese and mayonnaise. Spread over tomatoes.

Bake pie for 30 to 35 minutes.

— Adapted by Sarah Sikes from the “Black Creek Community Tomato Cookbook” by the Black Creek Volunteer Fire Department Ladies’ Auxiliary, Mechanicsville

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