Summery Herbed Tomato Pie

I want to share this recipe for Summery Herbed Tomato Pie with you. It is that good. It sounded pretty nasty to me at first but now I love it!

For real, this is good stuff.

I originally found this recipe in a Gooseberry Patch recipe book, promptly said "ewww" and moved on. For some strange reason I actually decided to try it one day. Probably because I had 5 tomatoes very close to going bad on my counter. And a pie crust.

And it was so good. Hubby was just as surprised as I was and now it's one of his favorite meals. I don't make it regularly, partly because we PIG OUT on it!

Summery Herbed Tomato Pie {adapted from Gooseberry Patch Best Ever Casseroles}

Serves 8-10                              Cook Time: 35 minutes

Ingredients:

9-in pie crust {I use Pillsbury ready made refrigerated pie crust}

3-4 tomatoes, sliced

1/4-1/2 cup fresh chives, chopped {the original recipe calls for 1/2 cup but it always looks like too much when I put it in so I usually do a bit less. Also, I have used freeze-dried chopped chives for this and it still turns out well}

2T fresh basil, chopped

2 cups shredded or grated mozzarella cheese

1/2 cup mayonnaise

Salt and pepper to taste

Press pie crust into a 9" pie plate. Bake at 425 degrees for 5 minutes. Reduce oven to 400 degrees. Arrange tomato slices in crust; sprinkle with chives, basil, salt, and pepper. Combine cheese and mayonnaise; spread over tomatoes. Bake at 400 degrees for 35 minutes.

I promise this is delicious! And super easy to put together quickly! It goes great with a side salad. And I'm not sure who came up with the 8-10 servings because we can almost polish it off in one sitting, gluttons that we are. I can't wait until I can make it with tomatoes from our own little garden, which I haven't killed yet, in case you were wondering.

I hope you enjoy it as much as we do!