I love tomatoes. Do you? One of the many things I miss about my home state of Tennessee is fresh from the garden tomatoes. Just thinking about it makes me want a tomato sandwich with mayo on white bread. When it is garden season, there is often an abundance of vegetables, which leads to many recipes and also canning! This recipe is my take on traditional southern tomato pie which we would build in a pie crust instead of a pan. If you love tomatoes, you will love this tomato casserole. Southern girls don’t lie. Here are the ingredients and details.

1 Make the filling. Preheat the oven to 350. Chop the onion in to fine pieces. In a large bowl, blend the tomatoes, onion, a tsp of basil and 1/2 cup of cornbread mix with a tsp of salt.

2 Ready the casserole. Spray the sides of the pan with Pam. Even layer the filling in the bottom of the pan.

3 Make the topping. Mix the mayo, cheese, 1/2 cup of cornbread mix, and a tsp of basil.

4 Top the casserole. Once the topping is mixed well, spread it over the filling in the pan. Make sure to completely cover the tomatoes.

5 Bake it. Put the casserole in the oven and bake for 40 minutes. You will know when it is done by the golden color of the topping and the filling bubbling at the sides.

This is a great side for any dinner. Let’s eat!