Lucy Wiley’s Tomato Pie

Lucy Wiley brought this scrumptious summer treat to a potluck we hosted at Tottys Bend Farm a few years ago. It is the perfect way to enjoy heirloom tomatoes at the peak of the season. Simple and so delicious.

Slice 2-3 medium homegrown tomatoes, set on paper towels in a single layer and sprinkle with salt.

Bake 9″ pie crust in a 425 degree oven for 8-10 minutes.

Mix together 1 cup of mayo, 1 1/2 cup of shredded cheddar or mozzarella and 3-4 sliced green onions.

Pat tomatoes dry and layer in the partially precooked pie shell.

Spread cheese, mayo, onion mixture over the tomatoes and bake on 300 until bubbly (20-30 minutes).

Let stand at room temperature for 30-60 minutes.

Garnish lightly with fresh basil and serve!


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