- Prep Time: 20m
- Cook Time: 30m
- Serves: 8
- Yield: 1 - 9-inch pie
- Category: Appetizers, Sides
Ingredients
- 4 to 6 Roma tomatoes, sliced 1/2-inch thick (or more for larger dish)
- Salt, to taste
- Ground black pepper, to taste
- 1/2 c Parmesan cheese, hand-shredded
- 1 c sharp cheddar cheese, hand-shredded
- 1 c Hellmann’s® mayonnaise
- 1 frozen pie shell
- 1/4 c green onions, sliced
- 1/4 c fresh basil, roughly chopped
Instructions
- Note: To make into a 9x12 as seen on The VeryVera Show, lay a refrigerated pie crust in a 9x12" casserole dish and place in a freezer for at least 30 minutes before layering the filling in Step 2.
- Preheat the oven to 400 degrees F.
- Place the sliced tomatoes on paper towels. Sprinkle with salt and pepper.
- Mix both cheeses and mayonnaise together.
- Place the first layer of tomatoes in the pie shell, completely covering the bottom. Cut a tomato slice in half to completely cover the bottom if need be. Sprinkle with a third of the green onions and basil, and spread a third of the cheese mixture on top.
- Repeat with two more layers. On the final layer, be sure to let the tomatoes show through the cheese.
- Bake for 30 minutes or until the cheese is melted and bubbling.