Ingredients
• 1 unbaked 9-inch pie crust, blind baked
• 6 garden fresh tomatoes, sliced and salted for 1 hour, then patted dry
• 1 large egg
• 1 medium sweet onion, chopped
• 1½ cups mayonnaise
• 1 cup sour cream
• 2 cups shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• ¼ cup chopped fresh basil
• 2-3 cloves garlic, minced
• 1 tsp dried oregano
• 2 Tbsp chopped fresh parsley
• ½ tsp black pepper
Instructions
Mix the egg, mayonnaise, sour cream, cheeses, onion, basil, garlic, oregano, parsley, and pepper. Layer half the tomatoes in the crust, spread on half the filling, repeat with the remaining tomatoes and filling, then bake at 375°F for about 45 minutes, or until golden brown and bubbly. Let it rest 10-15 minutes before slicing.
This one disappeared a whole lot faster than it took to make it. I have a feeling I’ll be baking another before tomato season is over