 |
Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
âThis recipe receives rave reviews each time I serve it,â says Odenville, Alabama's Sarah Smith. This rich and cheesy dish works great with fresh or canned tomatoes. Ingredients:
1 unbaked pastry shell (9 inches) |
3/4 cup chopped onion |
1 tablespoon butter |
2 tablespoons king arthur unbleached all-purpose flour |
2 cans (14-1/2 ounces each) diced tomatoes, drained |
1 tablespoon italian seasoning |
1 teaspoon salt |
1 cup mayonnaise |
3/4 cup shredded part-skim mozzarella cheese |
3/4 cup shredded parmesan cheese |
Directions:
1. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer.
2. Meanwhile, in a large skillet, saute onion in butter until tender. Stir in flour. Gradually add tomatoes. Cook and stir for 2 minutes or until thickened. Add Italian seasoning and salt. Spoon into crust.
3. In a small bowl, combine mayonnaise and cheeses. Spread over tomato layer. Bake at 350° for 18-25 minutes until cheese is browned and bubbly. Yield: 6 servings.
|
|