Tomato Pie

By á-178825

Paula Deen recipe.

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

Preparation

Step 1

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.