Two-Cheese Tomato Pie

Name: Two-Cheese Tomato Pie
Ingredients: 1 unbaked pastry shell (9 inches); 3/4 cup chopped onion; 1 tablespoon butter; 2 tablespoons all-purpose flour; 2 cans (14-1/2 ounces each) diced tomatoes, drained; 1 tablespoon Italian seasoning; 1 teaspoon salt; 1 cup mayonnaise; 3/4 cup shredded part-skim mozzarella cheese; 3/4 cup shredded Parmesan cheese

10 ingredients

3 steps

Ingredients

1 unbaked pastry shell (9 inches)
3/4 cup chopped onion
1 tablespoon butter
2 tablespoons all-purpose flour
2 cans (14-1/2 ounces each) diced tomatoes, drained
1 tablespoon Italian seasoning
1 teaspoon salt
1 cup mayonnaise
3/4 cup shredded part-skim mozzarella cheese
3/4 cup shredded Parmesan cheese

Directions

1

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer.
2

Meanwhile, in a large skillet, saute onion in butter until tender. Stir in flour. Gradually add tomatoes. Cook and stir for 2 minutes or until thickened. Add Italian seasoning and salt. Spoon into crust.
3

In a small bowl, combine mayonnaise and cheeses. Spread over tomato layer. Bake at 350° for 18-25 minutes until cheese is browned and bubbly.