Tomato Bake

1 can (10 count) refrigerated biscuits*, not buttermilk variety
3 or 4 large ripe fresh tomatoes, peeled and sliced
2 Tablespoons chopped fresh basil or 2 teaspoons dried.
Salt and black pepper to taste
1/4 cup sliced green onions (green & white parts)
1 cup mayonnaise
1 1/2 cups shredded Monterey Jack cheese (about 6 ounces)

Preheat oven to 425 degrees F.

Separate biscuits and line the bottom (not the sides) of a lightly greased 9- or 10-inch pie pan with them. Press dough together with your fingers and pat it smooth. ARrange tomatoes on top of dough. Sprinkle with basil, salt and pepper. Top with green onions.

In a small bowl, combine mayo and cheese, evenly spread mixture over tomtoes, completely covering them.

Bake at 425 degrees F for 12 to 15 minutes, or until crust is done. Let stand 15 minutes before cutting into wedges to serve.

*For a thinner crust, use a small can of biscuits (5 biscuits).