1 9" unbaked pastry shell
2 med. tomatoes, peeled & thick sliced
1/2 tsp. salt or less
1/4 tsp. pepper
1/2 tsp. basil
1/4 c. chopped fresh chives
1/4 c. reduced fat mayonnaise
1 c. grated sharp reduced fat Cheddar

Bake crust at 425 degrees for 5 minutes. Remove from oven and reduce heat to 400 degrees. Cover bottom of crust with tomato slices, sprinkle with salt, pepper, basil and chives. Thoroughly combine mayonnaise and cheese. Spread evenly over tomato slices, making sure to seal edges of pie crust completely. Bake for 35 minutes. Serves 6.