Great recipe for when you have too many tomatoes in the garden. You will NOT believe how good this simple recipe is.
1 pie crust
8 oz., cheese, Monterey jack and cheddar blend
About 3 large tomatoes, wedged
3 chopped scallions (include those delicious green tops!)
Fresh herbs, or dried. Just pick some, I like Basil and Oregano.
2 Tbsp. Bread Crumbs
2 Tbsp. Parmesan Cheese
1 Tbsp. Melted Butter
Pre-cook the crust for 10-12 minutes. Set aside to cool for 5 minutes, then layer with cheese first, a single layer of tomatoes, chopped onions, herbs (oh, maybe 4 TBLS. fresh herbs, or 2 tsp. dried), sprinkle with Bread Crumbs, Parmesan Cheese and drizzle melted butter on top. Bake at 425 for 25 minutes.