evaporated milk 4 cups red and green tomatoes — sliced
1 1/2 teaspoons salt
1/8 teaspoon pepper
1/3 cup mayonnaise
1/3 cup Parmesan cheese — grated
1 clove garlic — minced
Line deep 9″ pie pan with the pastry; crimp edges, and brush with evaporated milk. Bake in a very hot oven, 450Ãƒâ€šÃ‚Â°, 5 minutes. Fill shell with tomatoes, and sprinkle with salt and pepper. Mix remaining ingredients and spread on tomatoes. Bake in moderate oven, 350Ãƒâ€šÃ‚Â°, for 40 minutes, or until tomatoes are done.