Marissa's Summer Tomato Pie

David and Leigh made this delicious main course pie for us the last night they were in town. Paul and Kilby enjoyed the leftovers for brunch the next day, served with a fried egg. It's a keeper which is why I post it here.

1 T sugar & water

1 tsp lemon juice

1/4 c fresh basil, minced

3 oz. chevre cheese, crumbled

1 baked pie crust

2 lbs. fresh tomatoes, sliced (and maybe dried out in the oven for awhile)

1/2 c yellow pepper, minced

1/2 tsp salt

1/4 tsp pepper

1 T olive oil

Preheat oven to 375. Combine sugar, water, lemon juice. When sugar is dissolved, brush onto pie crust. Overlap tomatoes in pie crust, sprinkle with basil, yellow pepper, and goat cheese. Season with salt & pepper. Drizzle olive oil. Bake 25--30 minutes. Serves 8.