Tomato Pie

by Carol Williams
(Vernon Hills, IL)

What you need
Base:
1 frozen pie crust (keep frozen, don’t defrost)
5-6 tomatoes (depending on size), cored, seeded, sliced, and WELL drained. I layer them between paper towels for a couple of hours in the fridge.

Topping:
¾ cup Parmesan cheese
¾ cup mayo
Optional: 1 minced clove garlic and 1 minced shallot
Crumbled ritz crackers (about ¼ -= ½ cup)
2 Tablespoon butter
Basil (sliced in a chiffonade)

What to do

• Spiral and layer tomatoes in frozen pie shell until full. You can layer in some basil too if you like
  
• In a bowl, combine Parmesan cheese, mayo, and optional garlic and shallot)
  
• Spread cheese/mayo combination over the top of the tomatoes
  
• In a separate bowl, combine butter & crackers to make streusel. Crumble it over the top of the pie
  
• Bake in 400 degree oven for 20 – 25 minutes or until golden brown
  
• Once pie has slightly cooled, add basil to top