Tomato Pie

Tomato Pie Makes: 8 servings Work time: 20 min.



4 med plum tomatoes
1 (9-inch) deep-dish pie shell, baked
1 cup chopped white onion
½ tsp. salt
½ tsp. freshly ground pepper
2 tbsp. chopped fresh basil
½ cup mayonnaise
½ cup grated Parmesan cheese
1 cup grated Cheddar cheese



Preheat oven to 375. Cut 6 tomato slices for garnish; set aside. Halve remaining tomatoes, remove seeds, and cut each half into about 6 wedges. Place half the wedges in bottom of baked pie shell. Sprinkle with ½ cup onion, ¼ tsp. each salt & pepper and 1

Tbsp. basil. Stir mayonnaise, Parmesan, and Cheddar together in a small bowl, then spread half of mixture over onion layer. Repeat with remaining tomatoes, ½ cup onion, ¼ tsp. each of salt and pepper, and 1 tbsp. basil. Add remaining mayo mixture. Place reserved tomato slices in pinwheel design in pie center. Bake 30 to 40 minutes, until golden brown. If

Piecrust starts overbrowning, cover edges with aluminum foil. Allow pie to cool 20 minutes before serving.

Nutrition: 6.6g. fat, 22 g. carbo, 11 g. fiber, .9 g. sodium, 449mg. cholesterol, calories 273.



(I don’t know anybody who actually waits 20 minutes to slice into it! You do what you think is best. You’ll love the first bite and the last.