Frozen 9" deep-dish pastry shell
6 large Roma tomatoes, diced; discard seeds
1/4 cup green onions, chopped
1/4 teaspoon dried basil
1/4 tsp salt & pepper
1/4 cup mayonnaise
Cook pastry shell at 425 Degrees for 5 minutes & let cool. Mix all ingredients in pastry shell, bake at 375 Degrees for 30 minutes. Let cool for 15 minutes.
We doubled the recipe because leftovers always make a good breakfast.
Since we were going to be late to the BBQ, my Sister picked it up for us. When we got there, everyone raved about it. One whole pie was gone and they were working on the other. It was good-fresh & delicious! The Swiss cheese binds it all together. The green onion gives it the "bite" it needs.
My only recommendation: spend a few dollars more and buy Heirloom tomatoes or Tomatoes on the Vine. Romas are the red-headed step children of tomatoes. They don't have nearly the flavor or texture of others.
Another great appetizer with a lot of tomatoes is the Double Tomato Bruschetta.