Food Friday-Tomato Pie

I first tasted this pie when the family went on vacation to Kiawah Island, SC in 1999. We picked it up from King's Market in Edisto Island. We devoured it and went back the next day to get another one and asked for the recipe. I've been making it every summer since then.

4 tomatoes, peeled and sliced
Salt
Pepper
As much dried basil as you can stand
1 (9-inch) prebaked deep dish pie shell
1 cup grated mozzarella
1 cup grated cheddar
1 cup mayonnaise
Salt and pepper

Preheat oven to 350 degrees F.
Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes.

Layer the tomato slices and basil in pie shell. Season with salt and pepper. Combine the grated cheeses and mayonnaise together. Spread mixture on top of the tomatoes and bake for 30 minutes or until lightly browned.

To serve, cut into slices and serve warm. Please note: this pie does not save well as leftovers. The crust gets soggy from the tomatoes so be sure to eat it all the first time it is served!