This rich and cheesy dish works great with fresh or canned tomatoes. Check it out the Two-Cheese Tomato Pie recipe here!!

[one_third] Prep Time: 25 minutes[/one_third] [one_third]Cook Time: 20 minutes[/one_third] [one_third_last] Servings: 6 [/one_third_last]

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

[/tab] [tab]Yield:6  servings

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Directions:
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Step 1

Line un-pricked pastry shell with a double thickness of heavy-duty foil.

Step 2

Bake at 450 degree f, for 8 minutes.

Step 3

Remove foil then bake 5 minutes longer or until golden.

Step 4

Meanwhile, in a large skillet, saute onion in butter until tender.

Step 5

Stir in flour.

Step 6

Gradually add tomatoes. Cook and stir for 2 minutes or until sauce is thickened.

Step 7

Season with Italian seasoning and salt.

Step 8

Spoon into crust.

Step 9

Place mayonnaise and cheeses in a small bowl. Mix until well combined.

Step 10

Pour cheese mixture over the tomato layer. Spread evenly.

Step 11

Bake at 350 degree f, for 18-25 minutes until cheese is melted and bubbly. Two-Cheese Tomato Pie is ready to serve.

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• Serve warm.

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