To me, a red, ripe tomato is synonymous with summer. This recipe is simple and tastes divine. It can be an entrée all in itself or a side dish. The only drawback is that it does require use of the oven, so make it in the morning or on a day that isn't beastly hot.
One baked pie crust (I used the refrigerated rolled crust in the red box)
3 tomatoes (about 1 1/4 pounds) thinly sliced
1 1/2 teaspoons salt
3 gloves garlic, minced
1/4 cup chopped fresh basil
1/2 cup shredded cheddar
1/2 cup shredded mozzarella
(or any melting cheese of your choosing)
1/2 cup mayonnaise
* Preheat oven to 450 F. Prepare the pie crust in a 9-inch pie pan. Prick the bottom and sides with a fork. Bake until lightly browned, about 10 to 12 minutes. Cool completely.
* Reduce oven to 350 F. Arrange tomatoes in a single layer on paper towels and sprinkle with salt. Let sit for about 10 minutes to release the moisture. Place half the tomatoes in the cooled pie crust and sprinkle half of the garlic and fresh basil on top, then half the cheeses. Repeat and top with the mayonnaise.
* Bake about 30 minutes, until the cheese is melted and bubbling and it smells so good your mouth is watering! Cool on a wire rack for about an hour.
Adapted from Allrecipes magazine.