{Tomato Pie!}

naked 'mater!

I found myself cleaning our bathroom at 7am. I guess that's what happens when you're going to school and working full time, while trying to have a life. Well, at least it's clean!

Anyway, with a mother from mississippi and a father from new york, I've been exposed to a shmatterling of family traditions. One of the very best, is tomato pie! It is not a dessert, like my sweetheart thinks. {He refuses to eat it until after dinner.}

 It goes well with just about everything! Of course fresh basil, chives, and tomatoes are the best ingredients, but I'm sure it tastes great with whatever you've got.

ingredients. 
9" baked pie crust
3-4 medium tomatoes-peeled and sliced, seeded, and very well drained. {This is key, very well drained.}
1/4 tsp salt
1 1/2 tsp fresh basil
1/4 c chopped chives (fresh)
1/2 c Mayo
12 c grated cheddar cheese
1/2c grated mozzarella cheese

I

Peel the tomatoes. Yup! Peel them carefully, just so that the tough outer skin is removed. 

Remove the seeds of the tomato, and try to dry them. I use a towel and paper towels. 

{This is the key, or else the pie will be soggy}

At the same time, bake the pie crust according to the directions. 

II

 Place the bite size tomato pieces into the baked pie crust. 

{You can do diced tomatoes, but I prefer a little larger.} 

III

Mix the remaining ingredients and pour over the top of the pie.

Smooth the ingredients to cover the tomatoes.

IV

Bake in preheated 400 degree oven for 25-35 minutes. I usually need 20

minutes. Watch the pie closely and if the crust starts to get overdone, protect it with foil.

i love 'mater pie with the sound of thunderstorms rolling in, makes me miss mississippi!

Please tell me how it turned out for you!