Oven at 400^o F

Ingredients

• 1 pie crust
• 1/2 red onion, thinly sliced into rounds
• 1/4 cup mayonnaise
• 6 ounces shredded mozarella cheese + 2 oz for topping
• 2-4 ripe tomatoes (depending on size), sliced about 1/4-1/2 inch thin
• 4 tablespoons fresh basil, cut into chiffonade
• sprinkle of parmesan cheese for topping
• salt and pepper to taste

Directions

1. Preheat oven to 400o F
2. Line a deep dish pie pan with a pie crust (or a frozen deep-dish crust works fine)
3. Mix the mayonnaise and mozarella together and spread the mixture in the bottom of the pie crust
4. Sprinkle 2-3 tablespoons of the basil on top of the cheese
5. Add a layer of the sliced tomatoes, then a layer of the sliced onions, then another layer of tomatoes.
6. Sprinkle liberally with salt and pepper.
7. Sprinkle remaining 2 ounces of mozarella cheese on top, sprinkle some parmesan cheese on top of that, and add a leaf of basil for garnish
8. Bake 30 minutes, until hot and bubbly and the crust turns golden brown
9. Top with the remaining basil and serve warm or at room temperature.

Adapted from https://www.bunsenburnerbakery.com/tomato-pie/

NOTE: Here in the sunny south, our midsummer tomatoes are so juicy that you might find it useful to salt the tomatoes before placing them in the pie crust.