Preheat over to 425°F. Bake pastry shell for 5 minutes. Remove from oven. Reduce heat to 400 degrees F. Cut tomato slices in half and place them on bottom of shell. Sprinkle them with the chives or scallions, basil, salt, and pepper. Combine cheese and mayonnaise and carefully spread mixture evenly over tomatoes, making sure it reaches the edges of the pie crust and seals in the tomatoes completely. Bake pie 35 minutes or until brown and bubbly. Allow it to sit outside the over 5 or 10 minutes before serving.

when ripe tomatoes come right from the vine. Its success is uncertain when it is prepared with out-of-season tomatoes.

From The Martha's Vineyard Cookbook by Louise Tate King and Jean Stewart