Tomato Pie

Tomato Pie (+ lower sodium option)

For Lower Sodium: Sub the shredded cheddar for shredded Swiss cheese. Instead of salting the tomatoes and draining in  colander, layer them between paper towels for ten minutes. Don’t add any additional salt to the dish. 

Ingredients (I double it and make 2)

• 3 medium sized fresh tomatoes
• 6 large fresh basil leaves (if you don't have fresh, use 2 teaspoons dried)
• 3 TBS Prepared Basil Pesto
• 1 +1/2 cups shredded cheddar cheese (I used half mild & half sharp)
• ½ to ¾ cup mayo
• 2 teaspoons balsamic vinegar (I used white balsamic)
• 1 teaspoons kosher salt
• ¼ teaspoon ground black pepper
• 1 pie crust, baked but not browned

Instructions 

1. Preheat oven to 350 degrees
2. Bake pie crusts for 10 minutes while continuing to prep. Remove after 10 minutes. If the edges got brown, cover with aluminum foil before baking them the second time.
3. Cut tomatoes into  medium thickness slices.
4. Salt each side and place in collendar. Allow to drain for ten minutes (can skip this step if you like).
5. Arrange ½ of tomato slices in baked pie crust. Sprinkle with salt & pepper ½ of basil, ½ of vinegar, and ½ of cheese.
6. Repeat but drizzle pesto over tomatoes before adding the final layer of cheese 
7. Spread mayo over top of pie. Bake at 350 for 30 minutes or until lightly browned. If not wanting to brown, run the broiler for a minute or so but keep an eye on it.

Modified from recipe found here :  https://www.southernplate.com/tomato-pie/