For those who are getting tired of BLT's - this is a big hit in our family. My 14yo DS even heated up a leftover piece for breakfast yesterday, and normally he won't bother with anything that needs to be reheated :-)

Becky

* Exported from MasterCook *

Tandi's Tomato Pie

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Serving Size : 0 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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4 medium plum tomatoes

1 deep-dish pie shell -- (9-inch) baked

1 cup chopped white onion

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

2 tablespoon chopped fresh basil

1/2 cup mayonnaise

1/2 cup grated Parmesan cheese

1 cup grated Cheddar cheese

Preheat oven to 375 degrees F. Cut 6 tomato slices for garnish; set aside. Halve remaining tomatoes, remove seeds, and cut each half into about 6 wedges. Place half the wedges in bottom of baked pie shell. Sprinkle with 1/2 cup onion, 1/4 teaspoon each salt and pepper, and 1 tablespoon basil.

Stir mayonnaise, Parmesan, and Cheddar together in a small bowl, then spread half of mixture over onion layer. Repeat with remaining tomatoes, 1/2 cup onion, 1/4 teaspoon each salt and pepper, and 1 tablespoon basil. Add remaining mayonnaise mixture.

Place reserved tomato slices in pinwheel design in pie center. Bake 30 to 40 minutes, until golden brown. If piecrust starts overbrowning, cover edges with aluminum foil. Allow pie to cool 20 minutes before serving.

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NOTES : Made 9-6-09 Seeded and chopped tomatoes (reserving 6 slices for top garnish). Also microwaved the onion for a minute to soften it. Rather than layering in pie crust, I just mixed everything together and spread into shell, topping with reserved tomato slices.