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Two-Cheese Tomato Pie

Two-Cheese Tomato Pie
“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.
6 ServingsPrep: 25 min. Bake: 20 min.

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.
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