Attending a recent get together with women friends from church, we were served a tomato pie. Entering the house, the aroma was heavenly I immediately thought Italian food. I wasn’t too sure when I hear Tomato Pie. You see, I do like things made from tomatoes, I just have never been a fan of the tomato itself.  But fearing hurting the hostess’s feelings, I tried to cut a small sampling to taste. Afterwards, I’d wished it to be a larger taste!

Amazingly, this recipe tastes different than what the ingredients conjure up in your thoughts upon reading it. And, I don’t think it could be any easier to fix. I was glad when she shared the recipe with everyone and now I am passing it along. I hope you enjoy!

Bake a deep pie shell as directed. You can buy frozen or if you are talented, make your own from scratch.

Peel and slice two large or four medium tomatoes. Your pie will only be as good as your tomatoes.

After slicing the tomatoes, put them in a colander and salt. Leave them for about 20 minutes to extract liquid. I suggest doing this in your sink to catch the drippings.

Now, cover the bottom of the pie shell with one layer of tomatoes. Salt and pepper them. Sprinkle the pie with fresh chopped basil. (about 1/4 cup total for a pie)  repeat layering and top with remaining tomatoes.

Mix 1 cup Mayonnaise, 1 cup mozzarella, and 1 cup cheddar cheese. Spread this mixture over the top of the pie. Bake at 350 degrees until bubbly.

The first time I tried this recipe, it was served with a salad and herbed rolls which made for a very nice complete meal.