Photo by Jeff Adkins

After growing your own fresh basil and tomatoes, use both in this delicious, savory pie.

Makes: 2 pies, so you can share!
Cook’s Note: Measurements are not exact, but this is a wonderfully messy and exuberant dish that you may vary as you wish.

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Ingredients

3-4 cups tomatoes, roughly chopped
2 handfuls fresh basil, roughly chopped (the more the better!)
2 cups shredded cheese (most any kind, but I like to mix three-cheese Italian with creamy melt mozzarella), divided
at least ½ cup of mayonnaise (real mayonnaise and preferably Duke’s!)
salt and pepper to taste
2 (9-inch) pie crusts
Optional ingredients: chopped green onions, crumbled bacon, feta cheese crumbles

Instructions

1. In a large bowl, stir together tomatoes, basil, 1 ½ cups cheese, mayo, salt and pepper (plus any optional add-ins), and then spread into pie crusts. Sprinkle ½ cup cheese on top.
2. Bake about 30 minutes, topping with another sprinkling of fresh basil before serving.
3. Serve hot or cold, but I think it’s best at room temperature.

If you like a less juicy pie, reduce cooking temperature and cook longer. Stirring a tablespoon of flour into a tablespoon of grated Parmesan to add to tomatoes will also help thicken the pie.