Heirloom Tomato Pie

I will make the roasted tomato basil soup tomorrow. Now I have a tomato pie in the oven now.

One Pillsbury pie crust (in the box you roll out, not the frozen one) because I can't make a homemade pie crust to save my arse.

Four Cherokee purple tomatos and one creole since that's what I had. ( slice put on paper towels and lightly salt. Let sit for an hour then pat very dry. This removes most of the water so it's not soup.)

One cup shredded gruyere and one cup asiago cheese shredded.

One cup Blue plate mayo, one egg, black pepper, fresh thyme, fresh basil, bit of fresh oregano all chopped. Mix this with the mayo.

One Vidalia onion, about a dozen fresh mushrooms both sliced, sautéed in a bit of butter until most of the water is gone from them. let cool a bit.

Prick pie crust with fork and put in 450 oven for 10 minutes, remove, dust bottom with a bit of cornmeal, spoon a bit of cheese mixture over bottom, layer tomatos, onions mushrooms, more cheese end up with layer of tomatos on top. Sprinkle a few panko bread crumbs over top. I laid about 8 anchovies on the top just to use up. Bake in 450 oven for 45-55 minutes.

Then let sit for two hours to set and cool a bit. Slice and serve.

Change it up as you like. Cheddar cheese and bacon go well. More mayo or a bit of sour creme if it's too tight. Few roasted red peppers add to it. The key is to salt and sweat the tomatos. Enjoy.