With field tomatoes and garden fresh basil so plentiful - and more importantly - so wonderful right now you need to make this pie. Today. Or at least tomorrow. The recipe was shared by my friend Toni after she served it to our quilting group months ago. I was immediately obsessed (and made it several times within a week) but I figured if it was that good with supermarket tomatoes what would it be like with end-of-summer straight-off-the-vine perfection? I can't compare with absolute authority (since I am not eating the comparisons bite side-by bite) but I am confident that I figured right. Of course, this is not low-fat or gluten-free but it is fresh and wholesome. A rich, melty, cheesy tomato pie is totally worth jumping off the wagon for. As long as you don't make it several times in a week. Ha!
I made my own pie shell but if you don't have time or simply don't want to, you could use a frozen pie shell. Aside from not peeling the tomatoes and using only a very good sharp cheddar instead of a cheddar/mozzarella mix, I made this following Toni's recipe faithfully. I did try once to cut down on the mayonnaise - and won't go that route again. 'nuff said.
Serve it with a green salad and consider dinner done.
(recipe from Toni Young)
4 tomatoes, sliced about 1/4" thick
10 fresh basil leaves, chopped
1/2 cup chopped green onion
2 cups grated sharp cheddar cheese
1 cup mayonnaise
sea salt and freshly ground black pepper
1 9" precooked deep dish pie shell
Preheat the oven to 350 degrees F. Place the tomato slices in a single layer in a colander. Sprinkle with salt and allow them to drain for 10 minutes, then place the tomato slices on a double layer of paper towel, top with another double layer of towel and press lightly to absorb any excess moisture.
In the baked pie shell, layer the tomato slices. Top with basil and green onions. Sprinkle with salt and pepper. Combine the cheese and mayonnaise, spread over the vegetables. Bake until cheese is melted and top is slightly browned - about 30 minutes.