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