Italian Tomato Pie

• Serves: 4-6
• Prep Time: 10-15 minutes
• Total Time: 45 minutes

Ingredients

• (1) Pie crust
• (3) Tomatoes (Roma or any medium vine ripe tomatoes)
• (1) Sweet Onion
• (1) Green Pepper
• Basil (Dried or Fresh)
• 1/3 Cup Hellman's Mayo
• 1/3 Cup Grated Parmesan Cheese
• 1/3 Cup Shredded Parmesan or Romano or Pecorino cheese
• Kosher Salt

Instructions

1. Line pie pan with one single pie crust. Prick crust at random with a fork. Bake in 425egree oven for ten minutes. (Pie crust can be home made or store bought.)
2. While crust is being prepared, slice onion, tomatoes, and green peppers, and set aside.
3. Mix mayo with grated Parmesan cheese.
4. Remove pie crust from oven to cool. Drop oven temperature to 425 degrees.
5. Layer vegetables onto pie crust: Thin layer of onion, thin layers of green peppers, thin layers of tomatoes. Top tomatoes with a sprinkle of basil and kosher salt, and continue onto the next layer until the veggies fill the crust. (You can save a couple of stray slices to decorate your pie if you like.).
6. With a spoon or spatula, spread the top of the pie with the mayo-Parmesan cheese mixture. Spread from center of pie to edge of pie crust. Sprinkle the top pie with shredded cheese, and lightly press onto the mayo cheese topping. Decorate with left over odd pieces of tomato or green pepper, if desired.
7. Bake at 425 degree oven for approximately 15-20 minutes, when top begins to turn a golden brown. Insert knife in the center of pie, if it comes out clean, the pie is done.

NOTE: Not in a hurry? This pie can be baked for a longer time in a lower temperature oven. Bake at 350 degrees for about a half hour. Pie crust will not burn if you protect the circumferaance of the pie with a strip of aluminum foil.)

This pie is sure to be a favorite.