After seeing a tomato pie recipe in a newspaper, Lauri Bodkin and her son were inspired to create their own version. They experimented with different kinds of homegrown tomatoes and basil to see how they affected the pie’s taste. ”We would make a pie at least once a week and try different flavors,” she says. This recipe is their favorite. “It reminds me of a hot BLT.”

6 large tomatoes (2 lb.), peeled, sliced (1/4 inch)*
1/4 teaspoon garlic salt
2 cups shredded mozzarella cheese
1 cup mayonnaise
1/2 cup chopped green onions, divided
1/4 teaspoon pepper
12 oz. bacon, cooked, crumbled
1/3 cup chopped fresh basil
1 (9-inch) baked pie crust

1. Drain tomato slices on paper towels 15 minutes. Sprinkle with garlic salt.

2. Meanwhile, heat oven to 375°F. Combine cheese, mayonnaise, 1/4 cup of the green onions and pepper in medium bowl.

3. Layer half the tomatoes, bacon, basil and remaining 1/4 cup green onions in pie crust. Top with remaining tomatoes. Spread mayonnaise mixture over top. Bake 30 minutes or until golden brown (cover edge of crust with foil if browning too quickly).

TIP *To peel tomatoes, cut small “X” in bottom of each tomato. Place in large pot of boiling water 30 to 60 seconds or until skins become loose; place in large bowl of ice water. Skins should slip off with help of paring knife.

8 servings

PER SERVING: 470 calories, 38 g total fat (11 g saturated fat), 14.5 g protein, 17.5 g carbohydrate, 40 mg cholesterol, 705 mg sodium, 2 g fiber