Tomato pie is summer on a plate. A recipe made from sunshine and lazy mornings, it’s the perfect dinner/lunch/breakfast/midnight snack.

First things first, this is a recipe for garden tomatoes. If you are considering making this pie with the grocery store ones, just keep scrolling.

Here’s the deets:

Ingredients

1 deep dish pie crust (frozen is fine unless you’re feeling fancy)

3 vine ripe tomatoes (the kind you can bruise just from holding)

1 t salt

2 cloves fresh garlic, minced

1/2 c shredded cheddar

1/2 c shredded mozzarella

1/2 c shredded Parmesan (if you are using the stuff in the green tube please take a moment, repent, and reevaluate your life decisions)

2-3 sprigs of fresh basil, chopped

1/2 c Duke’s Mayo

Instructions

Preheat oven to 400*

Slice the 3 tomatoes and discard seeds/pulp. Line a colander with paper towels and put tomato slices in a single layer to absorb excess liquid. Sprinkle with salt.

Prebake pie crust in oven for 10 minutes. Remove crust and reduce heat to 350*

Dab tomato slices with a paper towel to soak up any remaining juice. Place one layer of tomatoes on the bottom, sprinkle portions of all three cheeses, garlic, and basil on top. Repeat layers until shell is filled. Feel free to fill generously, the tomatoes will cook down. On last layer, sprinkle remaining mozzarella, cheddar, garlic, and basil. Spread the mayo over the top of it all with a spatula, then sprinkle the remaining Parmesan on top.

Bake at 350* for 30 minutes.

Try not to eat the whole pie in one sitting.