There is nothing like a beautiful ripe tomato in the summer. This recipe can be used with your favorite variety. I love using heirlooms of all sizes and colors. This savory pie is perfect for a light lunch or as a supper side dish. Throw it together, carve up a rotisserie chicken, and dinner is ready!

1 premade refrigerated pie crust

2 pounds tomatoes, sliced

1 cup mayonnaise

1 cup shredded cheddar cheese

1 cup shredded mozzarella cheese

10 basil leaves, chopped

4 tablespoons chives, chopped

salt and pepper

Preheat oven to 350 degrees. Lay the sliced tomatoes on paper towels and sprinkle with salt. This will draw out some of the water and keep the pie from getting soggy. Spread your crust into a pie plate, making the edges pretty. Be sure to use a fork to puncture all around the bottom of the crust. Bake it for 12-15 minutes or until just golden. In a medium bowl mix mayo, cheese, a sprinkle of salt and pepper, and most of the chives and basil, saving enough to garnish the top at the end. Lightly blot the tomatoes with another paper towel, getting them as dry as possible. Layer the tomatoes in the bottom of the baked crust. Top the tomatoes with the cheese mixture, spreading it to the edges. Bake for 30 minutes. Check on it half way through to be sure the edges of the crust are not too brown. If they are, wrap the edges with a bit of foil, keeping most of the surface of the pie exposed. Allow the pie to cool for 10 minutes before slicing. Garnish with the remaining herbs and enjoy!