Tomato Pie/Tomato Bread

Locals make this with Creole tomatoes.

• Ready In: 1 hr
• Serves: 6
• Yields: 6 slices

Ingredients

• 1  cup mayonnaise
• 1  cup  grated cheddar cheese
• 2  tablespoons onions, minced
• 1 -2  tablespoon fresh herb (basil or parlsey, can substitute 1/4 tsp dried)
•  fresh ground black pepper
• 1 1⁄2 cups  baking mix such as Bisquick (good clones or substitutes on Zaar)
• 1⁄2 teaspoon baking powder
• 1⁄4 cup buttermilk
• 1⁄4 cup water
• 4 -5  ripe tomatoes, peeled and cut into 1/2 inch slices (best if using center slices drained 10 minutes if extra juicy)
• 2  tablespoons parmesan cheese (I double this amount) or 2  tablespoons romano cheese (I double this amount)

Directions

1. Preheat oven 350 degrees.
2. Thoroughly mix mayonnaise, cheddar cheese, minced onions, herbs and pepper; set aside.
3. In large mixing bowl, mix together baking mix, baking powder, buttermilk and water.
4. With floured fingers, pat mixture into the bottom and sides of a lightly greased and floured 9" pie pan.
5. Bake crust 10 minutes. Remove from oven.
6. Arrange tomato slices on top of crust to completely cover; cut smaller pieces of tomato to fill in gaps. At this point you may want to lightly salt the tomatoes.
7. Spread mayonnaise mixture over tomatoes and sprinkle with parmesan cheese.
8. Bake until biscuit is nicely browned and top is bubbly, about 30 to 40 minutes.
9. Cut into wedges and served still warm or if made ahead, briefly reheat in low oven.
10. Refrigerate leftovers.