1 (9-inch) baked pie crust
3 to 4 lg. ripe tomatoes
1 med. onion, chopped fine
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. parsley flakes
Salt and pepper to taste
Pinch of sugar
Dash of Tabasco
1 c. grated, sharp Cheddar cheese
1/2 c. mayonnaise
Crumbled bacon (optional)

Make pie crust or use frozen one. Bake until lightly browned. Peel and cut up tomatoes; remove seeds. Melt butter in a skillet over low heat. Add tomatoes, salt, pepper, a little sugar and herbs. Simmer about 20 minutes or until most of the liquid is gone. Remove from heat, add chopped onion and Tabasco. Stir and pour into pie shell.

Mix grated cheese and mayonnaise. Spread on top. Sprinkle on bacon, if desired. Bake at 325 degrees for 25 to 30 minutes or until hot and slightly bubbly. Cut into wedges and serve warm or cold. Serves 10.

NOTE: One (28 oz.) can ready-cut peeled tomatoes, well drained, may be substituted for fresh.