I got this recipe from Mary Ann Pleger and it has become a summer must-make. You need to use tomatoes at the height of the season, vine-ripened and full of flavor.
**The original recipe has a Bisquick crust but I leave that out and fill the dish with tomatoes**
Mix together 2 C Bisquick and 1/2 C milk. Press into a 10" pie pan.
Slice 6 medium tomatoes over crust.
Mix 1 1/2 bunches chopped green onion (I use less), 1 tsp salt, 1 tsp pepper, 2 TBS sweet basil (fresh, torn into pieces), and 1 TBS dill weed. Sprinkle over tomatoes.
Mix 1 C mayonnaise and 2 C shredded cheese (I use sharp cheddar); spread over top.
Bake @ 350° for 40-45 mins. Warning--place something under to catch any drips.
No crust. Just fresh off the vine, homegrown tomatoes and lots of them.
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