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Tomato Pie

  • 6 Tomatoes – ripe
  • 1 Pie Shell – unbaked, 9-inch
  • 1/2 tsp. Salt
  • 1/2 tsp. Pepper
  • 1/4 c. Basil Leaves – chopped, fresh
  • 3/4 c. Mayonnaise
  • 2 c. Cheddar Cheese – shredded

Peel the skins from the tomatoes and cut into thick slices. Cover the bottom of the pie crust with a layer of tomato slices. Sprinkle half of the salt, pepper and basil leaves on top. Make another layer of tomato slices and sprinkle with remaining salt, pepper and basil leaves. Top with tomato slices. Mix the mayonnaise and cheese and spread over the top. Bake 40 minutes at 375ºF. Serve warm.

Serves 4 to 6

Submitted by Mary Landis, New Cumberland.

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