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]
[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]
- 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
Nutritional information is not yet available. [/tab] [/tabs]
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]
Line un-pricked pastry shell with a double thickness of heavy-duty foil.
Bake at 450 degree f, for 8 minutes.
Remove foil then bake 5 minutes longer or until golden.
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 sauce is thickened.
Season with Italian seasoning and salt.
Spoon into crust.
Place mayonnaise and cheeses in a small bowl. Mix until well combined.
Pour cheese mixture over the tomato layer. Spread evenly.
Bake at 350 degree f, for 18-25 minutes until cheese is melted and bubbly. Two-Cheese Tomato Pie is ready to serve.
- Serve warm.