MENU
  • Pinterest
    3
  • Print
    6
  • Save
    17
  • Facebook
    0
  • Email
    1

  • Prep 20 min
  • Total 1 hr 40 min
  • Servings 8

This is a great recipe for when you have extra tomatoes at the end of the growing season. A premade pie crust makes it easy. MORE + LESS -

TBSP Geoff
May 14, 2015

Ingredients

4
medium tomatoes
1
Pillsbury™ refrigerated All Ready pie crusts
1
cup onion, chopped
1/2
teaspoon salt
1/2
teaspoon pepper
2
tablespoons fresh basil, chopped
1/2
cup mayonnaise
1/2
cup grated parmesan cheese
1/2
cup grated cheddar cheese

Steps

Hide Images
  • 1
    In deep pie dish, bake pie crust according to package directions.
  • 2
    Preheat oven to 375° F. Cut 6 tomato slices for garnish and set aside. Halve remaining tomatoes and remove seeds. Cut each half into 4-6 wedges.
  • 3
    Place half of the tomato wedges in the bottom of the baked pie shell. Sprinkle with half of the onion, salt, pepper and basil. Stir mayonnaise, Parmesan and Cheddar together in small bowl. Then spread half of the mixture over the onion layer. Repeat using remaining ingredients to create second layer.
  • 4
    Set reserved tomatoe slices on top of pie. Bake 30-40 minutes until golden brown. Cover edges of pie crust with aluminum foil if pie begins to overbrown. Allow pie to cool 20 minutes before serving. For best results, slice with serrated knife.
 

Nutrition Information

No nutrition information available for this recipe

© 2017 ®/TM General Mills All Rights Reserved

Comment