Two-Cheese Tomato Pie Recipe

Two-Cheese Tomato Pie Recipe photo by Taste of Home

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“This recipe receives rave reviews each time I serve it,” says Odenville, Alabama's Sarah Smith. This rich and cheesy dish works great with fresh or canned tomatoes.

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Two-Cheese Tomato Pie Recipe

Prep: 25 min. Bake: 20 min.

Yield: 6 Servings

25 20 45

Ingredients

1 unbaked pastry shell (9 inches)
3/4 cup chopped onion
1 tablespoon butter
2 tablespoons all-purpose flour
2 cans (14-1/2 ounces each) diced tomatoes, drained
1 tablespoon Italian seasoning
1 teaspoon salt
1 cup mayonnaise
3/4 cup shredded part-skim mozzarella cheese
3/4 cup shredded Parmesan cheese

Directions

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer.
Meanwhile, in a large skillet, saute onion in butter until tender. Stir in flour. Gradually add tomatoes. Cook and stir for 2 minutes or until thickened. Add Italian seasoning and salt. Spoon into crust.
In a small bowl, combine mayonnaise and cheeses. Spread over tomato layer. Bake at 350° for 18-25 minutes until cheese is browned and bubbly. Yield: 6 servings.

Originally published as Two-Cheese Tomato Pie in Simple & Delicious January/February 2008