It's a little late for summer.....

but here's a recipe that is in a word - delicious. I love to cook in cooler weather and we had tomatoe and cheese omelets for lunch today. Omelets are the perfect companions for Tomatoe Pie - albent it is best with home grown tomatoes full of taste but is still really good with a firm, market fresh tomatoe. Tomatoe pie doesn't sound appealing - but I challenge you to try. Don't call it tomatoe pie just tell your family it's a casseroley thing that goes with anything.....

4 tomatoes, peeled and sliced - fresh basil & green onion chopped - 9" deep pie crust - 1 cup each of shredded mozzarella, shredded cheddar cheese and mayonnaise (the real thing folks) salt & pepper to taste. Place the tomatoe slices in a colandar and salt them - let them drain for 10 minutes. You want to get rid of as much standing juice as possible. Layer the tomatoes and basil with onion in the crust. Season with salt & pepper. Combine the cheeses and mayo - spread over the top (like a crust) and bake at 350 deg for about 30 minutes. The cheese & mayo will be crusty and brown, the pie crust light and flakey. Let cool to room temp......refrigerate any leftovers.