Bake pie shell at 350 for 5-7 minutes, until lightly browned.
Slice tomatoes and let them drain on paper towels for 30 minutes to remove excess moisture. (Using Roma tomatoes might be less watery.)If the skins are tough, peel.
Sprinkle raw onions over cooled pie shell. Layer tomatoes in a single layer. Sprinkle with pepper, chopped oregano and chopped basil.
In bowl, mix mayonnaise and sour cream, minced garlic, and Nature's Seasoning to taste. Spread mix over tomatoes to the edge of pie crust. Blend Cheeses and top pie. Place on cookie sheet and bake in a 350 oven for 40-45 minutes. It's ready when cheese has melted and top starts to brown lightly.
Originally Submitted
7/5/2013
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