Tomato Pie

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Washington Post


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1 cup shredded cheddar cheese

One 9-inch homemade or store-bought pie crust, pre-baked

3 or 4 large ripe tomatoes, cored and cut into 1/2-inch-thick slices, seeds removed

1/4 medium sweet onion, minced (1/4 cup)

16 stems chives, chopped (2 tablespoons)

Leaves from 3 stems oregano, chopped (1 tablespoon)


Freshly ground black pepper

1/2 cup low-fat mayonnaise

3 to 4 slices bacon, cooked and crumbled

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