One of our family Thanksgiving staples is tomato pie. I got this recipe from my super-amazing mother-in-law (who also happens to be a fantastic cook), which I think is a variation of a Southern Living classic. I'm not 100% sure, but want to make sure credit is given where it's due! :)
We've discovered this is a perfect side for Thanksgiving (it goes SO well with the turkey/gravy/mashed potato combo), but is even better when you've just pulled the tomatoes off the vine in a garden!
1 (9") deep dish pie shell (unbaked)
5 large tomatoes
3/4 cup mayo
1 1/4 cup grated cheddar cheese
Bake pie shell 10 minutes at 375 degrees. Remove from oven and slice tomatoes.
Take your fingers and remove seeds from tomato slices. (This helps the pie from becoming watery.) Layer tomatoes in shell, sprinkling each layer with salt, pepper, basil, and garlic powder.
Combine mayo and cheese.
Spread mixture on top of tomatoes.
Bake at 350 for 35 minutes or until top browns. Let pie stand for at least 5 minutes before serving.
You'll love it!