<SPAN class="390491300-07102007">Here is an excellent recipe if you have loads of fresh tomatoes....
<SPAN class="390491300-07102007">
<SPAN class="390491300-07102007">pie crust
<SPAN class="390491300-07102007">2 pounds fresh ripe tomatoes, peeled and sliced
<SPAN class="390491300-07102007">fresh basil to taste, sliced or chopped
1 1/2 cups shredded Cheddar cheese (divided)
salt and pepper to taste
1/3 cup mayonnaise
2 Tbs lemon juice

Heat the oven to 400.

Lay the sliced tomatoes in the crust, salt and pepper as desired, sprinkle with the basil and 1 cup of the cheese. Thin the mayonnaise a bit with the lemon juice and spread over the cheese. Sprinkle the other 1/2 cup of the cheese on top.

Roll out the rest of the pie crust and put on top, tucking the edges under the bottom layer and then pinching together between your thumb and the knuckle of your forefinger as you circle around the pie. Cut a few slits in the top crust.

Bake the tomato pie for 25 minutes at 400.