BACK HOME AND TOMATO AND CHEESE PIE

I'm baaaaaaaaaaack.............!  Happy for a few days in cool country and happy to be home! Had fun helping the grand kids to fish for brookies and loved seeing family and friends. I came home to record setting hot............everything is burned to a crisp. My flowers on the front side of the house just aren't going to make it.........actually not sure if it is the heat or if my little husband just forgot to water them.............sigh.  The okra and tomatoes and my dill, rosemary, thyme and basil are flourishing. We have enough okra to feed all surrounding neighbors........okra loves this heat!  But....... speaking of tomatoes........this time of the year we really need to take advantage of all the fresh vegys..........and tomatoes top the list.  I just love a cheese and tomato pie.........this recipe is sort of a mixture of mine and one from Bon Appetit.

Make (or buy) your favorite pie crust.  Not sure how to tell you how many tomatoes you need but at least 4 big ones.........nice and ripe and sliced about 1/4".  Take some paper towels and lay the cut tomatoes on the paper towels, placing some towels on top........to absorb as much liquid as possible. Let stand while you get everything else ready. This is important or your pie will be too juicy.  You need about 2 big cups of grated cheddar cheese........I like extra sharp or at least sharp..........and about 1/4 cup Parmesan cheese.  Mix the cheeses tog. In a bowl mix: a finely chopped green onion........all of it........and about 1/2 cup mayo, some chopped fresh dill, about a Tblsp of vinegar, about a Tbslp of sugar and salt and pepper.  Now, roll out your pie crust.........extra big........you want overhang.......to fold over the pie like a "rustic" pie. Carefully place in your pie tin and sprinkle the bottom with cornmeal.  Now sprinkle some of the grated cheese over and add one layer of your beautifully sliced tomatoes, over lapping if you need to.  Spread about half of the mayo mixture over the tomatoes and then another good handful of the cheese mixture.  Again........more tomatoes,  the rest of the mayo mix and one more cheese mix and one more layer of tomatoes, lastly a good sprinkling of what is left of  the cheese mixture.  Fold the overhang of pie crust up over the pie. Bake at 425 degrees for about 35 minutes.  This is just mouth watering...........You won't want to but you must let this sit about an hour before trying to cut it.  The smell in your kitchen will be wonderful!!