Tomato Pie- The Recipe

I thought that I had posted this recipe on the blog long ago.  When I blogged about tomato pie yesterday I got a bunch of requests for the recipe.  Turns out I had written the recipe for Durham Magazine, but not the blog.  Here it is.  It is the taste of summer,  but it is not a diet recipe.

1 blind baked piecrust

1 large sweet onion – sliced thinly

1 T. butter

1 t. sugar

2 large ripe tomatoes – sliced ½ inch thickness

20 large basil leaves shredded

½ c. Mayonnaise

½ c. grated cheddar cheese

½ c. grated Parmesan cheese
Preheat oven 350 degrees.
To blind bake a pie crust, line with foil and then use beans, rice, or pie weights to hold the crust down from puffing up and bake in oven for 30 mins.  
In a fry pan over medium heat melt butter and add onions. Cook until light brown. Sprinkle with sugar and continue cooking until dark brown. This will take about 40 minutes.
Place cooked onions in bottom of piecrust. Layer basil and tomatoes on top of onions. Salt and pepper the tomatoes. Mix mayo and cheeses together and spread over the tomato layer. Bake for 30 minutes.