Tomato Pie

This recipe was submitted by Kathy Kopplow of Atlanta, GA. Tomatoes are in season and this looks like a yummy use for them.  Enjoy!
                                 --Cook Because You Can





1  cup shredded cheddar cheese
1  9-inch homemade or store-bought pie crust, pre-baked
3 or 4 large ripe tomatoes, cored and cut into 1/2" thick slices, seeds removed
1/4 medium sweet onion, minced (1/4 cup)
16 stems chives, chopped (2 tablespoons)
Leaves from 3 stems oregano, chopped (1 tablespoon)
Salt
Freshly ground black pepper
1/2 cup low-fat mayonnaise
3 to 4 slices bacon, cooked and crumbled


Preheat oven to350 degrees

Scatter a quarter of the cheese on the bottom of the pre-baked pie crust, then use one third of the sliced tomatoes to create a second layer. Sprinkle with some of the minced onion, chives and oregano. Season lightly with salt and pepper. Repeat with the same ingredients to create 2 more sets of layers, then end with a top layer of cheese.

 Spread the mayonnaise on top of the pie as if you were frosting the top of a cake. Bake for30 minutes. The cheese in the filling should be melted and the-crust should be nicely browned. Let the pie rest for 10 minutes before cutting.

 Garnish with crumbled bacon before serving.

Kathy Kopplow July 2011