Don't let the name fool you. Tomato pie is not a dessert — it is a dish tomato-lovers will enjoy for breakfast, lunch and/or dinner. In fact, if you have enough tomatoes, you may as well make two pies at a time because they'll go fast.
9-inch pie shell
1 small onion, sliced and sautéed
4 large tomatoes, sliced and placed on paper towels to absorb excess moisture
1/2 cup mayonnaise
1 1/2 cups shredded cheddar
1/4 cup seasoned bread crumbs
Preheat oven to 350 degrees.
Layer half of the tomatoes in the pie crust. Top with sautéed onions, then sprinkle with salt and Italian seasoning to taste. Add the remaining tomatoes, sprinkle with more salt and Italian seasoning to taste.
In a small bowl, mix together the cheese and mayonnaise. Spread the mixture on top of the tomato and onion filling (don't worry if your pie filling looks too high -- the tomatoes will cook down).
Top with bread crumbs and bake for 30 minutes or until lightly browned. Cool before serving.
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