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Main dishes

Tomato Pie

Tomato Pie recipe
photo by:kraft
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!
15 min
1 hr 1 min
6 servings
More great cheese recipes

What You Need

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

Make It

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.

Kraft Kitchens Tips

Serving Suggestion
Serve with a crisp mixed green salad tossed with your favorite KRAFT Lite Dressing.
Prebaking the crust will help it stay as crisp as possible. But as the pie sets, the liquid from the tomato filling will soften the crust.
Substitute 1 Tbsp. fresh chopped basil for the dried basil leaves.

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