1 (9-inch) unbaked pie shell
8-10 lg. ripe tomatoes
Salt and pepper
1/4 c. chopped chives
2 tbsp. fresh basil
1 c. mayonnaise
1 c. grated Cheddar cheese (can be half Parmesan)

Preheat oven to 400 degrees. Drop tomatoes in boiling water for 10 seconds to loosen skins and peel and slice them into colander to drain.

In a small bowl, mix mayonnaise and cheese.

Fill pie crust with tomato slices, mounding toward center. Sprinkle with salt, pepper, chives and basil. Spread mayonnaise and cheese over tomatoes. Bake for 35-45 minutes. To prevent over-browning, cover with foil for 10 minutes.