4 to 5 Large Tomatoes. Heirlooms, Beefsteak. Any fresh garden tomatoes from a LEAP Market. 

Kosher Salt as needed. About ½ a teaspoon.

1 Deep Dish Pie Crust (use your favorite frozen or refrigerated crust, or make your own.)

8 Ounces Mayonnaise (use your favorite brand. We make our own at the LEAP Kitchen)

12 Ounces Shredded or Grated Cheese. A blend of sharp cheddar and Swiss works nicely.

1 Medium Onion, diced fine

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Recipe by Chef Jeff

Cut the tomatoes in half, squeeze out the seeds and pulp from the middle and then cut the remaining flesh into large strips. Put these into a stainless steel or non-reactive bowl. 

Sprinkle them with Kosher salt, toss well, and place these in a colander or basket strainer over a big bowl. Let them drain for 2 hours at a minimum. You can let them drain for up to 2 days in refrigeration. 

Discard the liquid that is released from the tomatoes.

Pre-bake your pie crust for 20 minutes in an oven set to 350 degrees F. You can blind bake by filingl with beans or baking pebbles if you wish.

Mix together the mayonnaise and the grated cheese.

Put a layer of tomatoes on the bottom of the pie crust. Then a layer of diced onions.

Spread a thin layer of the cheese mixture. 

Put the remaining tomatoes to form another layer.

Spread the remaining cheese mixture over the second layer of tomatoes. The pie will look very full.

Place the pie in an oven preheated to 325 degrees F. Bake for 45 to 50 minutes until the top is golden brown.

Let the pie cool. You can serve warm, room temperature or cold.  

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Feel free to make this your own creation by using your favorite cheeses like mozzarella, parmesan or whatever you feel like at that moment. If you wish,add anything of the following: minced garlic, basil, or oregano, diced hot peppers like a jalapeño.

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