Tomato Pie

As soon as the farmer's market on Kings Drive opens I anxiously await ripe tomatoes. During the summer I make a tomato pie about once a week. I am not a fan of the mayo versions that are so popular here, something about hot mayo doesn't thrill me. Here is my version, no mayo!

Tomato Pie

1 frozen deep dish pie crust

3 cups shredded mozzarella cheese

3 to 4 ripe tomatoes - sliced - sprinkle with Kosher salt and let them rest for 30 minutes

Olive oil

pepper

basil - chopped

Prick sides and bottom of crust and bake at 400 for 5 minutes.

Layer cheese, tomatoes, basil, pepper and brush with olive oil. Repeat.

Bake at 400 for 20 minutes. Cover edges with foil and return for 20 more minutes.

Let stand 20 minutes before serving.