Simply Southern Tomato Pie

Last night the hubs was out of town for work and my Mom and I had a women's group meeting to go to. My neighbor brought over MORE tomatoes from his garden, so our kitchen was bursting with tomatoes. I knew just what I was going to make...Tomato Pie. I invited my Mom over for a girly dinner before our meeting...it was fabulous. Tomato Pie is a very Southern dish but OH SO GOOD. It's only this good with fresh hand picked tomatoes...I can't imagine it being very good in the dead of winter when they aren't in season, yucky. We had a vegetarian supper (hense no hubby around) including Tomato Pie, edamame, fresh corn on the cob, corn bread muffins and hummus with cut up red bell pepper. It was SUCH a delicious and healthy meal! Love it!

I made the Tomato Pie without a pie crust. I would typically use a pie crust, but I didn't have time to make my own and I didn't feel like buying an already made store bought one with tons of nasty ingredients in it. Although no crust was involved it was still AHHHHHMAAZZZING. The dish was a little runny from the juice of the tomatoes, but no big deal...they were slurpped up as best as possible because it was just too good to let anything go to waste.

Go.make.this.soon.GO!

Tomato Pie

Ingredients:

3/4 cup grated Parmesan cheese
5 large tomatoes, sliced
6 fresh basil leaves, chopped
Pepper to taste
1 Vidalia onion, sliced
3/4 cup low-fat mayo
1/2 cup shredded Cheddar Cheese (I used soy cheese)
1/2 cup shredded Monterery Jack Cheese (again, I used soy cheese)

Directions:

Preheat over to 350 degrees. Layer the parmesan cheese, tomatoes, basil, pepper and onion.

Combine the mayo, cheddar cheese and monterey jack cheese in a bowl and mix well. Spread over the layers.

Bake for 40-45 minutes. Let stand for 10 minutes before serving.

**I just had some leftovers for lunch...holy goodness in my belly.