SOUTHERN TOMATO PIE
Making a traditional, southern tomato pie is a learning experience, especially if you aren't lucky enough to have a southern mama or friend to walk you thru your first one. Just plan on making it again, better, next time. Southern Tomato Pie INGREDIENTS Homemade or good quality store bought pie crust. 4 large tomatoes, the fresher the better. See note about heirlooms.* 2-3 Tbs fresh basil, chopped or chiffonade 1/2 cup real mayo (I use Dukes, Hellman's would work, don't you dare use Miracle Whip) 1/4 sour cream (if you don't have it, you can use all mayo). 1 cup sharp cheddar cheese, shredded 1/4 cup shredded parmesan 1/4 cup Monterey jack or mozzarella, shredded 1 Tbs Worcestershire sauce pinch salt and pepper DIRECTIONS Slice your tomatoes, 1/2 inch thick, and lay them to drain on paper towels. I used rimmed baking sheets for this part. Let them drain for one hour, change the paper towels, flip them and let them drain for another 45mins. Preheat oven to 350 degre
