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   Before Bill met Carol this pie was a yearly "must have" from a big farm stand in the Southern New Jersey farmlands. Made with ordinary field tomatoes it was still a great thing. Carol loved it at first taste and what's not to love. Gooey cheddar and fresh in-season tomatoes enhanced with red onion and Italian bread crumbs. He had to put together his own recipe since he never found one, and this is better than the ones he used to buy. Easy to make, too!
                               Tomato Cheese Pie
                             Bill and Carol
1/2 tsp oregano       1/2 tsp garlic powder
1 tsp paprika
3-4 med. fresh tomatoes
1/4 cup red onion diced
4 slices Swiss cheese
8 - 12 oz. shredded cheddar
4 oz. shredded mozzarella
4 Tbs Italian bread crumbs
1 frozen pie crust

Instructions

   Prebake pie crust 10 - 12 minutes @ 375f

    Line bottom and sides with the Swiss cheese slices while still warm from the oven. This keeps the tomato juice from seeping into the crust.

    Microwave the onion for a few minutes until softened.   

    Add the first layer of tomato slices covering as completely as possible

    Sprinkle with 1/2 of onions and dry ingredients. Cover with 1/2 of shredded cheeses.

    Repeat above two lines for second layer.  Sprinkle paprika on top.

    Bake at 325F until top cheese is browning and bubbly.  Time will vary by oven type.