A great vegetarian main dish from Ruth Marie
Lyons. Serves 4-6, depending on side dishes and appetites.
pre-made pie crust (9 inch) -- (RM uses Pillsbury)
medium to large ripe tomatoes (Vine-ripened best)
Jarlsberg cheese -- grated (or Swiss or your choice)
cup real mayonnaise (use lesser amt. generally)
and pepper -- to taste
-- (Basil, oregano, parsley, tarragon, depending on availability)
Heat oven to 375 degrees. Pre-bake crust for 5-7
minutes to help keep it from absorbing too much juice.
Thickly slice tomatoes. Quarter each slice. Place slices on paper towels to
absorb some of the juice. Layer the tomatoes and your choice of herbs in the
pre-baked crust. Sprinkle on a bit of salt and pepper. Mix the grated cheese and
the mayo together, then spread on top of the tomatoes, covering them all.
(Easiest to use your fingers.)
Bake at 375 degrees for 30 to 40 minutes until cheese is golden brown. Let sit 5
minutes before cutting.