Tomato Pie


Tomato Pie
Tomato Pie

Adapted from a recipe found at simply recipes dot com:

1, 9-inch pie shell
½ large onion, chopped and sautéed until translucent
8 Roma tomatoes, skins removed, seeded and chopped
2 Tablespoons flour
½ cup basil leaves, chopped
2 cups grated cheese, cojack or a mixture of cheddar and mozzarella
¾ cup mayonnaise (try yogurt for a lower fat option)
1 teaspoon Sriracha (or other brand) hot chili sauce
Salt and pepper

Preheat oven to 350 degrees F. Bake pie shell for about 10 minutes, or until lightly golden. Lightly saute the chopped onion until translucent and cool. Set aside.

Drop tomatoes into a pot of boiling water. Then place in cold water to cool. Peel away skins. Halve tomatoes and squeeze out seeds and excess water using a clean towel or paper towels. Chop. You should have about 3 cups of chopped tomatoes. Toss with 2 T flour.

Sprinkle the bottom of the pie crust with onions, then add basil followed by tomatoes.

In a medium bowl, mix together the grated cheese, mayonnaise, hot sauce, and a sprinkling of salt and pepper. Spread cheese mixture over the tomatoes.

Place in oven and bake until browned and bubbly, about 30-45 minutes.


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