Tomato Pie

Several people have been asking for the tomato pie recipe.  Now this is the combination of several recipes I have tried in the past and this is how we like them best, so I'm just going to write it down like I do it. Here goes....

Ingredients:

1 Pillsbury ready made pie shell (you know...they come two to a long red box)
mustard (brown, French,Di'jon, yellow....whatever you like)
 homegrown tomatoes (I don't know how many you'll need because I don't know how big your tomatoes are! I use 3 if they are large.) *My mom take the skins (peels) off her tomatoes; I only do if we're having company.
Vadalia onion, chopped
bacon, cooked (I'm ashamed to tell you how much I use so use as much as you feel comfortable with)
basil, chopped (I use about 6 large leaves from the garden, but I'm sure you could use dried)
2 cups yellow and white cheese, grated (some reserved)
1/3 - 1/2 cup mayo  (I don't know how you feel about mayo!)
olive oil or butter
salt and pepper

Directions:

1. Slice tomatoes, sprinkle with salt (to draw out some of the liquid) and pepper, then set aside to drain.
2. Caramelize onions in olive oil or butter (or both...this way it will be healthy and taste good too)
2. Spray pie pan with Pam and lay in the pie crust.
3. Spread mustard over bottom of crust. (I can't tell you how much to use because I don't know how much you like mustard...1 Tbsp.?.....2Tbsp.?)
4. Mix mayo, onions, and most of cheese.
5. Now make your first layer. Cover the bottom of the pie shell with tomatoes. Add some cheese mixture, bacon, and basil.
6. Repeat so you have two more layers.
7. Top with reserved cheese.

Bake at 400* until done. I don't really know how long this takes, maybe 30 - 45 min.
Let sit before slicing.

I hope this works out well for you!  As you can see, I am not a recipe writer!

A special "shout out" to the Sunday School girls!!! Expecially Sharon who was brave enough to try this recipe without written directions!!! I love ya'll and enjoy submitting to your knowledge and wisdom on Sunday mornings!

Love ya'll, Shelli