Simple Tomato Pie

1 pie crust
Cornmeal
2-3 pounds ripe red tomatoes
Fresh mozzarella cheese 1 pound, sliced. If you can make your own, the taste will be so much better.
About 2 cups fresh basil leave
Salt
Italian seasoning
Pepper to taste
Olive oil

The night before or a few hours before making the pie, slice tomatoes in about 1/4 inch slices and sprinkle salt on both sides.  Place a wire cooling rack with paper towels in a cooking sheet.  Add sliced tomatoes and let the towels and salt pull out extra moisture, turn tomatoes once.

Next day, put the pie crust in a deep dish pie dish, do not press into sides or bottom.  Add about a 1/2 to 3/4 cup of cornmeal to the top of the pie crust.  Add a layer of tomatoes and if needed cut a slice to fill in gaps.  Add a layer of mozzarella cheese and a cover completely with basil.  Sprinkle it with pepper and Italian seasoning. Sprinkle with just a little cornmeal.  Repeat with another layer.  All the tomatoes, mozzarella cheese and basil should be used.  Add a nice layer of cornmeal to top and sprinkle with Italian season and spray with olive oil.

Bake at 350-degrees for about 40 minute or until the mozzarella cheese just starts to turn light brown.  Cool and chill for at least 1 hour or longer can be cooled in the fridge overnight.  Cut and serve with a sprig of basil on top.