4 medium tomatoes, peeled and cut into 1/2-inch-thick slices (about 1 1/2 lb.)
1/2 teaspoon salt
1/2 cup mayonnaise
3 green onions, chopped
2 tablespoons chopped fresh basil
1 cup (4 oz.) shredded Parmesan cheese, divided
How to Make It
Preheat oven to 350º. Prepare Sour Cream Pastry.
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.
Roll Sour Cream Pastry into a 13-inch circle on a lightly floured surface. Fit into a 9-inch pie plate; fold edges under, and crimp.
Bake 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.
My favorite tomato pie recipe EVER! I prefer the parm version to one using cheddar. Absolutely the best when made with home-grown tomatoes and fresh basil. I have served to company and family, with rave reviews. MIne looks a little more browned on top and the cheese/mayo mixture melts down some; the one pictured looks almost like they haven't cooked it yet.
I've also seen a tomato pie with basically double these ingredients (using fresh basil tho), plus pepper to taste, and the topping a cup of shredded mozzarella and a cup of shredded cheddar mixed with a cup of hellman's mayo for the topping instead of parm. I also peeled the tomatoes first, so as not to get the shriveled skins as they cook. BUT, that's being kinda picky - overall, any tomato pie is yummy. There are even versions with bacon!