Fresh Tomato Pie
- 4 tomatoes, sliced - 1/2 teaspoon salt - 3 tablespoons grated parmesan cheese - 9 inch pie shell - 3/4 cup mayonnaise	- 1/2 cup chopped onion (green or yellow) - 2 teaspoons cornstarch - 1 – 1/2 cups cheddar cheese - shredded- - 1/2 cup grated parmesan cheese – divided - 1/4 cup fresh basil leaves - chopped - Salt and pepper to taste
1. Preheat oven to 375 degrees F. Sprinkle tomatoes with salt and let stand 10 minutes; drain well on paper towels. 2. Sprinkle pie crust with 3 tablespoons Parmesan cheese. Layer tomatoes and green onion over cheese. In medium bowl, combine mayonnaise with cornstarch, Cheddar cheese, 1/3 cup Parmesan cheese, basil, and salt and pepper to taste; mix well. 3. Gently place dollops of the mayonnaise mixture over the tomatoes and spread to cover as much as possible. Sprinkle with remaining Parmesan cheese. Bake at 375 degrees F for 30-40 minutes or until pie crust is golden brown and mayonnaise mixture starts to brown. Serves 6