(from Charleston SC trip)

Martha Erwin was the fantastic guide we had on our Charleston trip. (See review starting on page 9.) One of the very many ways she made the trip special was by giving us this recipe. Some of the ladies enjoyed it while we were at the First Flush Festival at the Charleston Tea Plantation. Phyllis Clements has even said she might make it for the Covered Dish event. Another great reason to come to the Covered Dish on July 19th.

5 fresh tomatoes
1/4 cup chopped onion
5 or 6 fresh basil leaves, chopped
3/4 cup mayonnaise
1 and 1/2 cups shredded sharp cheese
salt, pepper and sugar to taste
1 pie shell, baked for 10 minutes at 400 degrees

Peel and slice tomatoes. Heat in microwave for about 1 minute, than drain in colander. for 15 minutes.
Put a layer of tomatoes in crust. Then basil, onion, salt, pepper, and sugar.
Mix mayonnaise with 1 cup of cheese; spread over tomatoes
Repeat another layer of tomatoes.
Sprinkle reserved 1/2 cup of cheese over top.
Bake at 350 degrees for 40 minutes.