Tomato Pie - cooking recipe

Ingredients

1 fluted pie shell (you may use Pillsbury or deep-dish frozen pie crust)
2 tsp. olive oil, divided
2 Vidalia onions, thinly sliced into rounds
2 fresh leaves basil, chopped (if fresh is not available, use dried basil leaves)
5 Roma tomatoes, sliced lengthwise
1 c. mayonnaise
1 c. sharp Cheddar cheese, shredded

Preparation

Preheat oven to 450\u00b0. Lightly brush the bottom and sides of the pie shell with olive oil. Arrange the onion slices in an even layer in the bottom of the pie shell, packing them in tightly. Sprinkle the onions with basil. Arrange the tomato slices on top of the onions in a petal design. Lightly brush the tomatoes with the remaining olive oil. Stir mayonnaise and shredded cheese until well mixed, but not smooth. Spoon cheese mixture around the edge of the pie, just inside the fluted shell. Bake in preheated oven for 10 minutes. Reduce heat to 350\u00b0 and continue baking about 25 to 30 minutes longer or until crust is golden brown. Cool pie on a rack about 10 minutes before serving. Yield: 6 to 8 servings.