1 (9-inch) deep-dish pie shell, baked
2 to 3 large tomatoes, thickly sliced and drained
2 to 3 green onions, chopped
salt and pepper to taste
basil and chives
1 c. mayo
1 c. grated sharp cheese
2 to 3 large tomatoes, thickly sliced and drained
2 to 3 green onions, chopped
salt and pepper to taste
basil and chives
1 c. mayo
1 c. grated sharp cheese
Fill cooled pie shell with alternating layers of tomatoes and onions sprinkled with salt, pepper, basil and chives. Combine mayo and cheese and spread over tomatoes.
Bake at 350°F for 30 minutes.
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