1 9" Refrigerated pie crust*
6 Large Ripe tomatoes, peeled and drained
1 Small Red onion, diced
2 Tbs Parsley, chopped
4 Tbs Basil, fresh and chopped**
1/2 Cup yogurt, plain and reduced fat
1/2 Cup Mayonnaise, reduced fat
salt and pepper to taste
*Zorba recommends a refrigerated pie crust (not frozen)
**Zorba says about a "handful"
Prehead oven to 350
Pre-bake crust for 10 minutes and set aside. Peel the tomatoes and cut into thick slices. Salt them and set them in a colander to drain for a few minutes. Lay tomato slices in pie shell and sprinkle with salt and pepper. Then add scallions, red onion, parsley and basil. Mix mayonnaise and yogurt well and spread thinly over tomatoes. Bake for 20-30 minutes until top is lightly browned and bubbling. Enjoy!