I really enjoy this Tomato Pie Recipe because it is light on the mayonnaise and so delicious in the summertime. I also enjoy the little kick of Tabasco.
1 9-inch pie shell
1/2 cup caramelized sweet onion
3 - 4 tomatoes, cut in half horizontally, squeezed to remove excess juice, roughly chopped, to yield 3 cups chopped tomatoes.
1/2 tsp kosher salt
1/4 cup sliced basil
2 cups grated cheese (a combination of sharp cheddar and Monterey Jack, or Gruyere, or mozzarella, or Parmesan.)
1/2 cup mayonnaise
1 tsp Tabasco (optional)
Freshly ground black pepper
Preheat to 350°F
Pre-Bake the pie crust. If store bought follow directions for pre-baked our bake until lightly browned 8 - 10 minutes. Homemade crust: see Easy Pie Crust Recipe
Place the chopped tomatoes in a colander. Lightly salt the tomatoes and allow them to drain while you prepare the crust and other ingredients.
Cook the sweet onion over medium heat until caramelized.
Grate the cheeses you want to use.
In a medium bowl, combine the cheese with mayonnaise and Tabasco and add a sprinkle of black pepper.
Once the pie crust is ready, add the onions to the bottom of the pie crust.
Use a paper towel to squeeze as much moisture out of the tomatoes and add the tomatoes to the pie crust.
Sprinkle the basil over top of the tomatoes.
Spread the cheese mixture over the top.
Bake in the oven at 350 until browned and bubbly, approximately 25 - 40 minutes.