Fresh Ripe Tomato Cheese Pie

1 There shall come forth a shoot from the stump of Jesse, and a branch from his roots shall bear fruit. 

2 And the Spirit of the LORD shall rest upon him, the Spirit of wisdom and understanding, the Spirit of counsel and might, the Spirit of knowledge and the fear of the LORD. 

3 And his delight shall be in the fear of the LORD. He shall not judge by what his eyes see, or decide disputes by what his ears hear, 

4 but with righteousness he shall judge the poor, and decide with equity for the meek of the earth; and he shall strike the earth with the rod of his mouth, and with the breath of his lips he shall kill the wicked.  - Isaiah 11:1-4

All I can say is WOW!!

Delicious!!!

An ej original recipe!!

2 large tomatoes, peeled, sliced and lightly salted 

1-1/2 c sliced sweet 100 cherry tomatoes 

1 regular pie crust, baked set aside to cool (I love Piggly Wiggly brand pie shells)

Seasonings of your choice (I used seasoned salt, oregano, garlic granules, Umami, black pepper, fresh herb blend from my garden) Fresh herb blend-sweet basil, thyme, sage, Greek oregano

3/4 c sharp cheddar, grated

3/4 c Italian blend cheese, Parmesan-Asiago-Romano

1/4 c Mayo

Bake in preheated 450 degree oven for 8 minutes.

Take fork and poke pie.

Lightly sprinkled with both cheeses.

Set aside.

Slice large tomatoes and lightly salt, put on several layers of paper towels to drain.

I let mine drain 10 minutes, then I slightly mashed them.

Into the cooled pie shell, lay large tomato slices. 

Lightly sprinkle with both cheeses.

Add sliced sweet 100's.

Lower oven to 350 degrees.

Take remaining cheese and mix with Mayo.

Take dollops of Mayo/ cheese mixture and scatter over tomatoes.

After baking for 15 minutes, take pie out, using a fork spread cheesy gooey mixture evenly over pie.

Return to oven and bake an additional 10-15 minutes with the oven off.