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!
What You Need
Original recipe yields 6 servings
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
4 tomato es (1-1/2 lb.), chopped
1/2 cup chopped sweet onion s
1/2 tsp. dried basil leaves
1-1/2 cups KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA
3 Tbsp. KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
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Let's 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.
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.
Cover edge of pie crust with strip of foil for the last 15 min. of the baking time to prevent it from browning too much.
Substitute 1 Tbsp. fresh chopped basil for the dried basil leaves.
Calories From Fat
% Daily Value*
Total Fat 22g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 21g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.