Tomatoe Pie

If you grow tomatoes and find yourself overwhelmed with excess...this is an great recipe to use em up. It's reminisant of a deep dish, cheese pizza. I've had people pile on the compliments, even when they normally don't comment recipes.

Tomatoe Pie
1 9-inch pie shell
1 large yellow or red onion, chopped
3 cups roughly chopped tomatoes, squeezed to remove excess juice
1/4 cup choped fresh basil
3 cups grated cheese (any mixture of vegetarian sharp cheddar, parmesan, monterey Jack, Gruyere or Mozarella)
3/4 cup low fat mayonnaise
1 teaspoon Hot Sauce (or Tabasco)
Salt and freshly ground black pepper

Preparation:
The recipe calls for the pie shell to be baked and then cooled first. Since the pie is going to be baked in the oven for about 20-30 minutes, I figured that I could used a slightly cooked shell. I'm certain a raw crust would be OK but I havn't tried it yet.

Spread the onions evenly on the bottom of the shell. Next, layer the drained, chopped tomaotes and finally spread the fresh basil on top.

In a bowl mix the mayonnaise, cheese, hot sauce, salt and pepper. Spread this mixture, as the final layer over the pie.

Bake in the oven for 20-30 minutes at 350 degrees C.