Susan’s Tomato Pie

Ingredients:

• Crust for a 9” deep dish pie
• 4-5 tomatoes, peeled and sliced or 12 Roma tomatoes, peeled and sliced
• 1 sweet onion, chopped
• 3 tablespoons butter
• 5 leaves fresh basil, chopped
• 4 green onions, chopped
• 1 tablespoon parsley
• Salt and pepper to taste
• 1 1/2 cups Vermont white cheddar cheese, shredded
• 1 1/2 cups Gruyère cheese, shredded
• 2 cups Duke’s mayonnaise

Directions:

1. Let sliced tomatoes drain in a single layer on paper towels. Blot to get out excess moisture.
2. Melt butter in a hot skillet.
3. Cook sweet onion until caramelized.
4. Preheat oven to 375.
5. Pre-bake the pie crust for 10 minutes, then reduce heat to 350.
6. Combine green onion, basil, and parsley.
7. In a separate bowl, combine cheese and mayonnaise.
8. Spread caramelized onions in the bottom of the pie plate.
9. Add a layer of tomatoes.
10. Add basil mixture.
11. Layer in the remaining tomatoes.
12. Top with cheese mixture.
13. Bake at 350 for about an hour or until bubbly and light brown. Put foil over crust edges if necessary to keep from getting too brown.
14. Let sit for 15 minutes before slicing.
15. Serve hot.