I've just tasted some of the best tomatoes of the season. It seems I've been waiting forever for a tomato sandwich fresh from the garden. This week, I'm featuring some of my all-time favorites. I've published the Tomato Basil Pie recipe before, but it's so good that it's worth repeating. Only use fresh basil and while you're at it: make two. One just isn't enough. If you like the Roasted Parmesan Tomatoes served alongside the Eggs Benedict at Hour Time, this recipe makes a dish almost as good. And, finally, Chilled Marinated Tomatoes are cool, refreshing and simple enough to keep you out of the kitchen on a hot August day.

Happy eating!

Tomato Basil Pie

4 large fresh tomatoes, peeled

and sliced 10 large fresh basil leaves,

chopped 1/2 C. chopped green onion 1 9-inch prebaked deep dish pie

shell 1 C. shredded Monterey jack or

mozzarella cheese 1 C. shredded cheddar cheese 1 C. mayonnaise (I only use Hellmann's)

Salt and pepper to taste

Preheat oven to 350 degrees. Place tomatoes on paper towels in a single layer. Sprinkle with salt and allow to drain for 10 minutes. Layer the tomato slices, basil and onion in pie shell. Season with pepper. Combine cheeses and mayo together and spread on top of tomatoes. Bake for 30 minutes or until lightly browned.

Parmesan Baked

Tomatoes

1/4 C. butter 1/2 C. very fine dry bread crumbs 1/2 C. grated Parmesan cheese 1 tsp. salt 1/8 tsp. pepper 3 large tomatoes, peeled and cut

into inch-thick slices

Melt butter and mix half with bread crumbs, cheese, salt and pepper, making a crumb mixture. Brush tomato slices with remaining butter. Dip in crumbs. Arrange tomatoes, on a broiler rack, covered with foil that's been sprayed well with nonstick cooking spray. Broil 5 to 6 inches below heat until they are lightly browned. Turn with spatula and brown the other side.

Chilled Marinated

Tomatoes

5 big ripe tomatoes 1/4 C. olive oil 1 1/2 T. fresh lemon juice 1 large garlic clove, finely minced 1/2 tsp. salt 1 tsp. sugar 5 large basil leaves, chopped 1/8 tsp. pepper

Cut tomatoes in half inch slices and arrange in a large glass bowl. Combine remaining ingredients and pour over tomatoes. Chill completely, stirring gently once or twice.