5 med.-sized (1 2/3 lbs.) tomatoes
Pastry for 9-inch pie shell
2 c. cheddar cheese cubes
1/2 c. Italian-style bread crumbs
2 tbsp. flour
1 tbsp. sugar
2 tsp. salt
1/2 c. thin slices cheddar cheese

Use tomatoes held at room temperature until fully ripe. Cut and peel 4 tomatoes into cubes (makes about 4 cups) and slice remaining 1 tomato; set aside.

Preheat oven to 375 degrees. On a lightly floured board roll out pastry. Fit into a 9 inch pie plate; flute edges and set aside. In a large bowl combine tomato cubes, cheese, bread crumbs, flour, sugar and salt. Toss until well mixed. Pour into reserved pie shell. Bake until cheese is melted and tomato cubes are soft, about 30 minutes.

Remove from oven; garnish with reserved tomato slices and cheese slices. Return to oven and bake for 10 minutes or until cheese is melted and tomato slices are soft. Makes 6 to 8 servings.