4 Homegrown Tomatoes
1 Pre-Baked Pie Shell
10 Fresh Basil Leaves, chopped
½ cup Green Onions, chopped
1 cup Grated Mozzarella Cheese
1 cup Grated Cheddar Cheese
1 cup Real Mayonnaise
Salt & Pepper
Preheat your oven to 350. First, you need to peel your tomatoes. If you’re anything like me, you’re thinking…really?! The 1st time I made this, I didn’t know the trick to peeling tomatoes and it took probably an hour to gently peel them. Then, my mom told me to stick the tomato on the fork, hold it in boiling water for just a bit, and voila the peel will come right off. Wow! That would’ve been good to know before I made this! So, peel your tomatoes, and then slice them. Place the slices in a colander over the sink, sprinkle with salt and pepper, and allow them to drain for about 10 minutes.
Now, place a layer of tomatoes in the pre-baked pie shell. Sprinkle with some of the basil, green onions, and salt & pepper. Continue layering until you’ve used all of your ingredients.
Combine Cheddar, Mozzarella, and Mayo in a separate bowl.
Spread the cheese mixture on top of the tomatoes in the pie shell and place in the oven.
Bake for about 30 minutes or until golden.
Cut into slices & serve warm.