Totally Terrific Tomato Pie

This is one of my all-time favorite dinners. I got the recipe when I used to frequent the Lexington Farmer's Market back in seminary. The market had vendors with an incredible array of tomatoes ranging in color from red to orange, yellow, purple, and black. While I pretty much stick with the garden variety red tomatoes these days, I would jump at the chance to make it with the exotic varieties again.

Recipe:

Bake a pre-made pie crust according to directions. If you are using your own homemade crust you'll know how long it needs to bake. (A major reason I don't make mine is b/c I don't trust the weather to cooperate with my pie crust plans)

Chunk tomatoes and place in strainer for a few hours
to drain if they are a juicy variety -
you can seed them as well at your discretion.

Place chunked tomatoes in pie shell and cover
with a handful of diced onion (maybe a 1/2 cup)

Cover pie with a layer or two of fresh basil leaves.

Mix together 1/2 - 3/4C of mayonnaise with
1 C of shredded cheddar cheese.
Spread over pie to edges.

Bake in hot oven at 375 degrees for

30-40 minutes or until golden brown.
Let set before serving.

There are several varieties to the recipe out there - use mozzarella, feta or whatever cheese your little heart desires or you have on hand. Mix up the fresh herbs if you want as well. I am partial to the sharp cheddar and the basil leaves left whole. The pie is also good served the next day for breakfast or lunch - take your pick!