Tomato Pie
- prep time:
- 30 minutes
- cook time:
- 40 minutes
- total time:
- 1 hour 10 minutes
Yana
ingredients
- 1 Richfood Deep Dish Pie Shell
- 1 red onion, sliced
- 1 yellow onion, sliced
- 1 clove garlic, sliced
- 3-4 vine-ripened tomatoes, seeds removed, diced and patted dry
- 1 cup mozzarella cheese, shredded
- 1 cup asiago cheese, shredded
- 1/2 cup parmesan cheese, shredded
- 3-4 tablespoons mayonnaise
- 1/4 cup sliced basil (about 8 leaves)
- 2 teaspoons hot sauce
- olive oil
- salt and pepper
directions
- 1
Slice the onions. Heat olive oil in a small to medium skillet, then add onions and lower the heat, allowing onions to caramelize. After about 10 minutes, sprinkle with a little bit of salt and the sliced garlic.
- 2
Preheat the oven to 350°F. Defrost the pie shell slightly, and poke several times with a fork. Then place the frozen pie shell into the oven for 15 minutes.
- 3
While pie crust is pre-cooking, take the tomatoes and quarter them. Drain juice and seeds into a small bowl, then dice the flesh. Pat the diced tomatoes dry with paper towels and set aside.
- 4
Mix together the cheeses, mayo, hot sauce and a little salt and pepper.
- 5
Chiffonade the basil leaves.
- 6
When the pie crust is pre-baked, take it out of the oven. Spread the caramelized onions on the bottom of the crust, followed by 1/3 of the cheese mixture, then the tomatoes, basil, and the remaining 2/3 of the cheese mixture.
- 7
Bake for 40-45 minutes, until the cheese is golden brown and bubbling.
Source: Yana
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