Tomato Basil Pie
A delicious soup served anytime. Prep Time: approx. 25
   Minutes. Cook Time: approx. 35 Minutes. Makes  8 servings.

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1 nine inch piecrust	1 Pesto Recipe
1 tablespoon olive oil	3 eggs
8 to 10 ripe plum tomatoes. I prefer the Amish Paste or Abraham Lincoln tomatoes because of they are a meaty tomato and have a wonderful sweetness	1/2 cup fresh grated parmesan cheese
8 oz can ricotta cheese	Parmesan, mozzarella or Feta Cheese for topping
	Additions: Sweet Red/Orange Peppers, Sliced Onions, Zucchini, Yellow Summer Squash

Directions
1 Bake piecrust at 375 degrees for 10 minutes until crust is light brown.

2 Prepare recipe for pesto.

3 In blender or food processor combine ricotta cheese and eggs.

4 Slice tomatoes into thin slices

5 Addition (not necessary). Slice sweet red pepper, onions, zucchini and yellow summer squash. If desired, sauté briefly in butter or olive oil until tender.

6 Assemble pie by first spreading a layer of ricotta cheese mixture, then tomatoes, then pesto sauce and finally a light sprinkle of parmesan/feta/mozzarella cheese. (You may leave the additional layer of cheese off if you have added some to your pesto sauce.) Repeat layers. The final layer should be a light spreading of feta/parmesan/mozzarella cheese to seal in juices from tomatoes. (Additions: Layer Cheese, Tomato, Pesto, mixture of chopped sweet pepper/onion/zucchini/yellow squash. Repeat until pie is full)

7 Bake at 375 degrees for 15-18 minutes until cheese is melted, flavors are blended and the crust is a deep golden brown. Let stand at least 5 minutes before serving.