We are eating 
tomato pie. First time I’ve made it and I will make 1000 times again. Especially with fresh Florida tomatoes. 
Oh yum.How have I never made this…and moreover, I can’t imagine how my mom never made this. Dottie, my husband Smokey’s sister, says she has never tasted something so good. (She loves tomatoes too!)
Tomato Pie
Pie shell, pre bake. (Poked holes and about 8 minutes at 350) Let cool slightly…Then Sprinkle in some shredded mozzarella.
Layer sliced tomatoes sprinkled with a little sea salt and lots of Italian seasonings.Sprinkle with PChef Italian seasoning (I also used oregano, a little sea salt, bell pepper seasoning…just ’cause I had it!) layer of Mozzarella Repeat!
Top layer is softened half brick of cream cheese, 1 cup mayo and mozzarella all mixed up and same spices.
In oven (yes I put a pie crust ring on so the crust didn’t burn)…350 degrees for 45 minutes. Let sit about 15 minutes before serving…. or serve room temperature (which is how I first enjoyed made by Sherre Boyanowski
) My friends Belinda Morris and Karen Jones will need to try this. Eat Drink Post Repeat
