TOMATO PIE

Tomato Pie image

You say tomato, I say ta-mah-to, but let's agree on this: However it's pronounced, it should be baked into a savory pie with basil and cheese!

Provided by My Food and Family

Categories Recipes

Time 1h1m

Yield 6 servings

Number Of Ingredients 6

Ingredients

1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
4 tomatoes (1-1/2 lb.), chopped
1/2 cup chopped sweet onions
1/2 tsp. dried basil leaves
1-1/2 cups KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA
3 Tbsp. KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise

Steps:

Heat oven to 350ºF.
Line 9-inch pie plate with pie crust as directed on package for one-crust pie. Pierce bottom and side with fork. Bake 12 to 14 min. or just until edge begins to brown. Meanwhile, place tomatoes in colander set over bowl; press onto tomatoes with back of spoon to release as much juice as possible. Discard juice.
Sprinkle onions onto bottom of crust; top with tomatoes and basil. Combine cheese and mayo; spoon over tomatoes, to within 1/2 inch of edge.
Bake 30 to 32 min. or until filling is heated through and crust is golden brown.

Nutrition Facts : Calories 310, Fat 22 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 30 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 9 g

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