1 (9”) pie shell
3-4 large, very ripe tomatoes, peeled and sliced
2 Tablespoons flour, divided
1 large, sweet onion, chopped
1/4-1/2 cup low-calorie mayonnaise
1/2 teaspoon basil, divided
1/2 teaspoon oregano, divided
1/2 teaspoon Italian seasoning, divided
1 Tablespoon sugar
1/2 cup grated cheddar cheese, divided
Bake pie shell at 425 degrees for 10 minutes and let cool.
Place a paper towel in the bottom of a glass bowl and then add tomato slices.
Microwave on high for 2 minutes until just warm. Drain well.
Microwave chopped onion for 3 to 4 minutes until slightly transparent.
Place half of the tomato slices in pie shell.
Sprinkle 1 tablespoon flour over pie.
Place all of the onions in a layer over tomatoes.
Gently spread mayonnaise over top.
Evenly distribute 1/4 teaspoon each of basil, oregano, and Italian seasoning over the mayonnaise.
Sprinkle the sugar over the seasonings.
Distribute half of cheese on top of seasonings.
Make another layer by adding remaining tomato slices.
Sprinkle with last tablespoon of flour, remaining seasonings, and cheese.
With clean hands, gently but firmly press ingredients to pack them into the pie shell.
Preheat oven to 350 degrees.
Bake pie for 45 minutes to 1 hour or so, or until cheese is melted and slightly browned and onions and tomatoes are fully cooked and very tender.
Do not under-bake.
Cool for 5 minutes and cut into 8 wedges.
Makes one 9" pie.
Posted by Cathy in TX