Summertime is here and we are buying big red ripe tomatoes. This recipe is from Karen Spector. It is so good as a main or side dish. We even like it leftover cold! You can mix it up by trying different cheeses such as pepperjack or parmesan. We just made ours with mozzerella inside and parmesan on top! You can also cheat with a store bought pie crust but the homemade one is better.
1 1/4 c flour
2t baking powder
1/2t dried basil
1/2 c shortening
1/2 c sour cream
Mix all well, chill 20 minutes then pre-bake for 10 minutes at 350 degrees.
3 big ripe tomatoes, peeled, seeded and sliced
3/4 c mayo
1 c cheddar cheese
1 4oz can mushrooms drained
1T chopped white onion or scallion
1T chopped green pepper (opt)
Mix together last five ingredients and take turns layering the tomatoes with this mixture in between. Top with extra cheese! Fill crust and bake for 30-35 minutes! Enjoy!