This is not completely my own recipe. It started with a friend of a friend of a friend and along the way it has evolved.

• 4 tomatoes, peeled and sliced
• 1 cup grated mozzarella
• 1 cup grated cheddar
• 1 cup mayonnaise
• 1/2 cup chopped green onion
• 1/8 cup caramelized onions or roasted garlic (optional)
• 1 (9-inch) deep dish pie shell
  Salt and pepper

Preheat oven to 350 degrees F.

Blanch the tomatoes. (cut out the step, cut a shallow cross on the bottom or each, place is boiling water for 30 seconds to not more than a minute, immediately transfer each to cold water, then peel off the skin)

Update: I recommend using Roma tomatoes. They have more meat and less juice to they hold up well in the pie. Also, if you are not trying to win any cooking contests, or are making this recipe frequently, you can skip the blanching and leave the skins. My only suggestion is you score the tomatoes (cut just through the skin at the quarters) and slice the tomatoes very thin (1/16″ to 1/8″ slices) to avoid the skins from detracting from the eating experience.

Pre-bake the pie shell so it is golden brown. You will want to watch the pie crust so it does not puff up too much. This is an important step because you really don’t want to end up with a soggy crust!

Update: I add a small amount of grated cheese to the bottom of the pie shell to help block excess tomato juice from penetrating the crust. The rule of thumb is to do everything to keep the crust crisp. <grin>

Combine the cheeses and the mayonnaise in a bowl. Use about 1/3 in the following step and reserve the remaining 2/3 for the top.

Layer the tomato slices, a small amount of the cheese mixture, and green onion in pie shell. Season with salt and pepper. Repeat.

Top with the remaining cheese mixture. You may add some optional toppings at this time. Be creative. You could reserve some of the green onion and decorate the top. I like to string some caramelized onion or roasted garlic across the top in a pattern.

Bake for 30 minutes or until lightly browned. Serve warm, slicing like a pie or quiche.