Shelly's Recipe

Tomato Pie

Category: Sides

1/2 (14.1-ounce) package refrigerated pie crusts
2/3 cup minced sweet onion
2 cloves garlic, minced
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
1 1/2 pounds tomatoes, sliced ½-inch thick
1/2 teaspoon seasoned salt, divided
1/2 teaspoon ground black pepper, divided
1 cup shredded extra-sharp white Cheddar cheese
1/2 cup mayonnaise
1/3 cup Parmesan cheese
Garnish: fresh oregano leaves

(1) Preheat oven to 425°.

(2) Fit pie crust into a 9-inch pie plate, and fill with pie weights. Flute edge of crust if desired.

(3) Bake for 15 minutes or until lightly browned. Remove pie weights, and let cool completely on a wire rack.

(4) Reduce oven temperature to 350°.

(5) Meanwhile, spray a small skillet with nonstick cooking spray, and heat over medium heat. Add onion and garlic; cook, stirring frequently, for about 7 minutes or until onion is tender. Stir in basil and oregano.

(6) Arrange half of tomatoes in cooled pie shell, and sprinkle with ¼ teaspoon each seasoned salt and pepper. Top with half of onion mixture. Repeat with remaining tomatoes, remaining ¼ teaspoon each salt and pepper, and onion mixture. Sprinkle with Cheddar.

(7) In a small bowl, stir together mayonnaise and Parmesan. Spread over Cheddar.

(8) Bake for 20 minutes or until bubbly and lightly browned. Garnish with oregano, if desired. Serve immediately.