Delicious Tomato Pie

recipe courtesy of Cynthia Johnson

Serves 8

• 1 1⁄4 lb. plum tomatoes (about 5 large), cut in half-inch slices
• 9-inch pastry shell, baked
• 1⁄2 cup green onions, sliced thin
• 2 tablespoons fresh basil, minced
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄2 cup reduced-fat mayonnaise
• 1⁄2 cup shredded reduced-fat cheddar cheese
• 2 bacon strips, cooked and crumbled
• 2 tablespoons Parmesan cheese, shredded

Place half of the tomatoes in pastry shell. Top with onions and remaining tomatoes. Sprinkle with basil, salt and pepper. Mix mayonnaise and cheddar cheese; spread over tomatoes, leaving 1 1/2 inches around the edge. Sprinkle with bacon and Parmesan cheese.

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