Tomato Pie

• 4 large tomatoes, peeled and sliced
• 10 fresh basil leaves, chopped
• 1/2 cup chopped green onion
• 1 (9-inch) prebaked deep dish pie shell
• 1 cup grated mozzarella cheese
• 1 cup grated cheddar
• 1 cup mayonnaise (or sour cream)

Directions

1. Preheat oven to 350 degrees.
2. Blanch tomatoes by dipping them in boiling water for about 10 sec until the skin cracks. Then immediately transfer to a bowl filled with ice and water to cool them off. This makes peeling the tomatoes a breeze.
3. Slice the peeled tomatoes and lay inside in one layer and sprinkle with salt. Allow to drain 10 min, then flip and salt other side allowing to drain for 10 more min.
4. Layer tomato slices inside prebaked pie crust. Sprinkle onion and chopped basil leaves on each layer evenly. Season with salt and pepper as desired.
5. Combine grated cheeses with mayo (sour cream) and then spread evenly on top of the pie like a top crust.
6. Bake 30 minutes until lightly browned. Slice and serve warm.