3-4 medium tomatoes
salt
1/2 lb. bacon
1 c. mayonnaise
1 c. mozzarella cheese, shredded
1 c. cheddar cheese, shredded
Fresh Basil Leaves
Pie Crust – cook 3/4 of the way

Peel, thinly slice and seed tomatoes; place in a single layer on colander and salt. Drain for an hour. Dry on paper towels.
Fry up 1/2 lb. bacon until crispy. Place on paper towels to remove excess bacon grease.
Layer tomatoes, bacon and basil leaves in pre-cooked piecrust. Mix: mayonnaise, mozzarella, cheddar and pour over the tomatoes and bacon.
Bake at 350° – 375°F for 1 hr.