Pie crust for a large, two crust pie
8-10 hard green tomatoes
2 lg. onions
1/4 c. butter
1 lb. Monterey Jack cheese
1/8 c. wheat germ
2 tsp. dried basil, (if fresh, double)
1 tsp. dried oregano, (if fresh, double)
Black pepper to taste
Sprinkle of wine vinegar

Line a large casserole dish with pie crust. Thickly slice tomatoes. Slice onions into rings and saute in butter. Slice cheese. Sprinkle half of wheat germ into bottom of casserole. Layer tomato slices, onions, and cheese. Sprinkle each layer with basil, oregano, and pepper. End with the last of the wheat germ and a sprinkle of vinegar. Cover with remaining crust. Slash the top. Bake at 375 degrees until brown, approximately 1 1/2 hours. Baking time can be shortened by steaming tomatoes a few minutes before assembling pie.