Two-Cheese Tomato Pie

Name: Two-Cheese Tomato Pie
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6 servings.
Cuisine: Europe, Italian
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

TOTAL TIME: Prep: 25 min. Bake: 20 min. YIELD: 6 servings.

“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.

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

1. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer.
2. 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.
3. 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.

Nutrition Facts

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