Tomato Pie

• servings: 6 servings
• active time: 15 minutes
• total time: 1 hour

Ingredients

5 Roma tomatoes (peeled and sliced)

10 fresh basil leaves (roughly chopped)

1/2 cup red onion (chopped or thinly sliced)

1 9 inch pre-baked deep dish pie shell

1 cup shredded mozzarella

1 cup shredded cheddar

3/4 cup mayonnaise

2 tbsp shredded Parmesan Cheese

salt and pepper (to taste)

Directions

Place the tomatoes in a clean colander/strainer in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes. Use a paper towel to pat-dry the tomatoes and make sure most of the excess juice is out, but do not squeeze or squish the tomatoes.

Layer the tomato slices, basil, and onion in the prepared pie shell. Season with salt and pepper, to taste.

In a separate bowl, combine the cheddar and mozzarella cheeses and mayonnaise. Spread the mixture out evenly on top of the tomatoes and sprinkle the parmesan cheese on top.

Bake at 350 degrees for 30-35 minutes or until the cheese mixture is lightly browned.

Let the pie rest for at least 10-15 minutes, then cut into slices and serve warm.

Nutrition

• Calories: 521 kcal
• Total Fat: 43 g
• Saturated Fat: 13 g
• Unsaturated Fat: 27 g
• Trans Fat: 0.1 g
• Cholesterol: 46 mg
• Sodium: 581 mg
• Total Carbohydrate: 22 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 12 g