1 9" pie crust....frozen, refrigerated one or homemade if you like!
4 to 6 medium-sized ripe tomatoes, sliced 1/4 inch thick (I used 4 Roma tomatoes plus a few homegrown cherry tomatoes)
1/4 cup roughly chopped basil leaves (I might have used a little more)
sliced green onions
Salt and freshly ground black pepper to taste
1 c. mayonnaise
1 - 1/2 cup shredded white cheddar, Monterey Jack, or cheese of your choice.....(I used 1 1/2 c. of a shredded cheese blend I had in a bag in the fridge, think it was an Italian blend that had mozzarella, romano, and something else) Oh and I added some Parmesan cheese to the mixture.

Bake the pie crust empty in a 350F oven for 10 minutes, then allow to cool. Place a layer of tomato slices in the bottom, sprinkle with some of the basil & green onions, and add salt and pepper to taste. Repeat until the pie is filled to about 1/2 inch to 1/4 inch of the rim. Mix the mayonnaise and cheese together and spoon over the tomatoes, spreading it evenly over the contents of the pie. Bake in a 350F oven for 30 minutes. Allow to cool for at least 10 minutes before serving.

I think I prebaked the crust about 5-8 minutes.....probably did a/b 3 layers of tomatoes, basil & green onions.

Am trying to decide if I would change anything for the future...there is a Paula Deen recipe almost just like this that uses more cheese mixed with the mayo, 2 cups, so maybe would try that next time?