Fresh Tomato Pie

- 4 tomatoes, sliced

- 1/2 teaspoon salt

- 3 tablespoons grated parmesan cheese

- 9 inch pie shell

- 3/4 cup mayonnaise

- 1/2 cup chopped onion (green or yellow)

- 2 teaspoons cornstarch

- 1 1/2 cups cheddar cheese - shredded-

- 1/2 cup grated parmesan cheese divided

- 1/4 cup fresh basil leaves - chopped

- Salt and pepper to taste

1.      Preheat oven to 375 degrees F. Sprinkle tomatoes with salt and let stand 10 minutes; drain well on paper towels.

2.      Sprinkle pie crust with 3 tablespoons Parmesan cheese. Layer tomatoes and green onion over cheese. In medium bowl, combine mayonnaise with cornstarch, Cheddar cheese, 1/3 cup Parmesan cheese, basil, and salt and pepper to taste; mix well.

3.      Gently place dollops of the mayonnaise mixture over the tomatoes and spread to cover as much as possible. Sprinkle with remaining Parmesan cheese. Bake at 375 degrees F for 30-40 minutes or until pie crust is golden brown and mayonnaise mixture starts to brown. Serves 6