Tomato Pie

I love farm fresh ripe tomatoes and I'm so looking forward to buying them at my farm stands all summer long here on Long Island.  I use tomatoes as toppings and garnishments, in quiches, salads, sauces, pasta, spanish rice and mexican casseroles, guacamole and on sandwhiches, etc etc, they are delicious and so good for you.  Last summer I made a tomato pie inspired by a Paula Deen recipe, just changed a few things to make it my own and had to add bacon - but you can definitely omit the bacon.
 First start with some juicy ripe beautiful tomatoes, I used a variety of plum and heirloom in this pie

Recipe
4 tomatoes, sliced thinly
6 fresh basil leaves, chopped
1/2 Tbsp fresh oregano, chopped
1/2 cup chopped spanish onion - sauteed until translucent in a little olive oil
1 9 inch pie crust
1 cup Gruyere cheese grated
1/4 cup mozzerella cheese grated
1/4 cup cheddar cheese grated
5-6 slices cooked bacon, broken into little pieces
3 Tbsp mayonnaise
Dash of salt and pepper
Preheat oven to 350 degrees.  Place tomatoes in a colander, sprinkle with salt and allow to drain for about 10 mins.  Layer with 1/2 of the tomatoes, onion, herbs and bacon, sprinkle with salt and pepper, then sprinkle 1/2 cup of the cheeses over, layer again with tomatoes onion, herbs (reserve a small amount of herbs for garnishing top) and bacon, and sprinkle 1/2 cup cheese over.  Mix the remaining 1/2 cup cheese with the mayonnaise and spread on top of pie, garnish with remaining herbs.  Bake for about 30 mins or until lightly browned.  It's good when served warm.

 Enjoy!