Slice 2-3 tomatoes, place in colander, add salt, and allow to drain 30-45 minutes.
1
Preheat oven to 350°. Press pie crust into deep dish pie plate.
2
Prick pie crust with fork and place in oven for 10 minutes.
3
Peel and half a small onion.
4
Chop onion with Food Chopper.
5
Add 3/4 cup of mayonnaise and
6
1/4 cup sour cream
7
Add 1 cup grated sharp cheddar cheese
8
1 cup grated mozzarella cheese
9
Next add salt and pepper...no, I don’t measure them!
10
Place tomato slices in baked pie shell.
12
Spread half of cheese mixture on tomatoes
13
Sprinkle with fresh or dried basil
14
Repeat layers
15
Finish with grated Parmesan and bake at 350° until cheese is bubbly.
16
Deep Dish Pie Plate
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Measure-All Cup
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Coated Utility Knife
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Coated Tomato Knife
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Deep Dish Pie Plate
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Measure-All Cup
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Coated Utility Knife
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Coated Tomato Knife
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Food Chopper
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