One of my absolute favorite things about summer is freshly picked tomatoes from our garden. There are few things better tasting in this world than a tomato sandwich with mayo, salt and pepper. One of the only things I like more is this pie! I dream about making this in early April every year and feel like I’m counting the days until my tomatoes ripen once they’re planted. If you give the recipe a try, I know you’ll understand why!

Ingredients:

• 2-^_1/2 lbs tomatoes
• 2 tsp salt (separated)
• 1 c chopped white onion
• 1-_^3/4 c grated gruyere or Swiss cheese (Aldi has a great gruyere/Swiss blend I like, too!)
• _^1/2 c grated parmesan cheese
• _^3/4 c mayo
• _^1/2 c basil, chopped
• 1 tbls thyme, chopped
• _^1/4 tsp pepper
• 1 egg, beaten
• pie crust, I cut my recipe in half since you only need a bottom crust

Directions:

• Preheat oven to 450^o.
• Cut 2 lbs of tomatoes into ^_1/4 inch slices, remove seeds. Lay slices on paper towels and sprinkle with 1 tsp salt. Let sit 30 minutes.
• Roll out your pie crust and place in pie plate.
• Mix cheeses, mayo, herbs, pepper, 1 tsp salt and egg together in bowl.
• Put onion on bottom on the pie crust. Add ^_1/3 of cheese mixture. Layer tomatoes in overlapping pattern. Add cheese mixture. Add tomatoes. Add remaining cheese mixture.
• Slice remaining tomatoes ^_1/4 inch thick assemble on top. Top with Borsari seasoning of your choice!
• Bake in oven 40-45 minutes. Serve warm or chilled. It’s honestly great either way!