Tomato Pie

Paula Deen recipe.
Tomato Pie
Tomato Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    of a 14.1 oz pkg refrigerated pie crusts

  • 2/3

    c minced sweet onion

  • 2

    cloves garlic, minced

  • 2

    T chopped fresh basil

  • 1

    T chopped fresh oregano

  • 1 1/2

    lbs. tomatoes, sliced 1/2 in thick

  • 1/2

    t seasoned salt, divided

  • 1/2

    t ground black pepper, divided

  • 1

    c shredded extra sharp white cheddar cheese

  • 1/2

    c mayo

  • 1/3

    c shredded Parmesan cheese

  • Garnish: fresh oregano

Directions

Preheat oven to 425. Fit pie crust into 9 in pie plate; crimp edges as desired. Fill with pie weights. Bake until lightly browned, about 15 min. Remove pie weights & let cool completely on wire rack. Reduce oven temperature to 350. Meanwhile, spray a sm skillet with cooking spray & heat over med heat. Add onion & garlic; cook stirring frequently for about 7 min until onion is tender. Stir in basil & oregano. Arrange half of tomatoes in cooled pie shell & sprinkle with 1/4 t each seasoned salt & pepper. Top with half of onion mixture. Repeat with remaining tomatoes, remaining 1/4 t salt & pepper & onion mixture. Sprinkle with cheddar. In sm bowl stir together mayo & Parmesan. Spread onto cheddar. Bake until lightly browned & bubbly, about 20 min. Garnish with oregano, if desired. Serve immediately.

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