Fresh Tomato Pie

This was a recipe I found in the Yankee Magazine on-line newsletter in August 2006. I made it from the first crop of my heirloom tomatoes. It was one of the most delicious things I've ever tasted! I changed the amounts and brands of the ingredients (below) from the original recipe.

• Ready In: 40 mins
• Serves: 6-8
• Yields: 1 pie

Ingredients

• 2 1⁄4 cups  arrowhead mills organic  pancake mix (you can use Bisquick)
• 2⁄3 cup milk
• 4  medium tomatoes, sliced 1/4 inch thick
• 1  green pepper, sliced
• 1  tablespoon dried basil
• 1  tablespoon fresh chives
• 1  tablespoon dried parsley (I used about three times this much)
• 1 1⁄2 cups  shredded cheddar cheese or 1 1⁄2 cups mozzarella cheese, mix
• 1⁄2 cup mayonnaise

Directions

1. Preheat oven. Mix pancake mix and the milk. Press into the bottom and up the sides of a greased 9 inch pie plate (I had to wet my hands so the batter wouldn’t stick). Layer the tomatoes and green pepper in the pie plate, sprinkling each layer with the herbs (I mixed the herbs together with a bunch of salt). Combine the cheese and mayo and spread over top. Bake for 20-35 minutes, until the crust and top are golden. Let stand for 10 minutes before serving. Great the next day, too.