Tomato Pie

We have tomatoes out the hoohaw. Our lips are dyed red and Quin is attracting aphids. We eat tomatoes not just everyday but for every meal. I've never had so much cottage cheese. So now we're on the market for good tomato recipes. My friend Bronwen gave us this one. At first it scared me, and I'll tell you why, but first here's how you do it:

Ingredients:

9" Pie Shell
3 medium tomatoes sliced thick (although we did five and threw in some little ones on the verge of too ripe)
1/2 teaspoon salt (this can either be added to the mix or sprinkled over the tomatoes)
1/2 teaspoon pepper
1/2 teaspoon basil
1/4 cup chopped chives (forgot these)
1/4 cup mayo
1 cup shredded sharp cheddar (we always go Tillamook Extra Sharp)

Bake crust @ 425 for 5 minutes. While that's happening slice tomatoes and lay out on a rack. Here's where you can salt them and sprinkle with seasoning and chives. Fill pie shell with tomatoes. Combine mayo and cheese. Spread evenly over the top. Bake for 30 minutes at 400.

That's it. I was a little worried because:

1) The recipe giver is Welsh and you don't often hear people say, "I'm going to Wales for the fine dining."

2) She also lives in a male-majority household and men have a tendency to dilute the palate until Hot Pockets suffice for dinner. I could have gone with just the cheese, but I have the family to think about.

3) The mayonnaise. Ever since a frightening dinner incident at a Midwestern household that included two emptied jars and the phrase, "There's more mayo if you need it," I've been wary of any recipe other than a ham sandwich that calls for anymore than a dollop.

But darn, it was good. We have enough tomatoes to make about hundred more. Just give me a heads up and there'll be one in the window.