Tomato Pie

If you're lucky like we are here in Dallas, you can still get tomatoes at the famers market.  Now they're not the wonderful things we were getting in July, but they're still quite tasty.  perhaps not suited for eating out of hand or simply sliced, but perfect in a recipe like this one from the great Southern Living.

Tomato Pie
Makes 6-8 servings.
From Southern Living.

Single pie crust from your favorite recipe (or use a refrigerated one like I do)
4 medium tomatoes, peeled and cut into 1/2-inch-thick slices (about 1 1/2 pounds)
1/2 teaspoon salt
1/2 cup mayonnaise 3 green onions, chopped
2 tablespoons chopped fresh basil
1 cup shredded Parmesan cheese, divided


Preheat oven to 350º.

Meanwhile, place tomatoes in a single layer on paper towels; sprinkle with salt. Let stand 30 minutes. Pat dry with paper towels. Stir together next 3 ingredients and 3/4 cup of cheese.

Fit pie crust into a 9-inch pie plate; fold edges under, and crimp.

Bake crust at 350° for 10 to 12 minutes or until lightly brown. Remove from oven, and sprinkle remaining 1/4 cup cheese over bottom of crust. Arrange tomato slices over cheese in crust; spread mayonnaise mixture over tomatoes.

Bake at 350º for 34 to 37 minutes. Let cool 5 minutes before serving.