Tomato Pie

Rich and sweet in one bite!

1 9-inch frozen traditional-sized pie shell
1/2 cup yellow onion, finely chopped
3 cups ripe tomatoes, chopped 1/4-inch (approx. 3-4 large tomatoes)
1/4 cup chopped fresh basil (about 8 large leaves)
1 cup shredded Gruyere cheese
1 cup shredded Mozzarella cheese
3/4 cup mayo
1 tsp. Frank's Original Hot Sauce
1/2 tsp. sea salt
Several dashes of ground black pepper, to taste

Preheat oven to 350 degrees. Place frozen pie shell in oven and cook for 10-15 minutes, or until lightly golden.

In a medium bowl, mix cheeses, mayo, hot sauce, salt, and pepper; set aside.

Core and seed tomatoes, then cut in half. Lightly squeeze excess juice and poke your finger inside tomato, being sure to release all the seeds and juice. Roughly chop the tomatoes, removing any extra seeds you may find along the way. Soak any remaining juice from them with a paper towel.

Sprinkle the bottom of the pre-cooked pie shell with onion. Spread all of the chopped tomatoes over the onion. Sprinkle with basil. Spread cheese mixture evenly over the tomatoes, covering completely.

Bake, uncovered, for 30-35 minutes, or until brown on top and bubbly. Rest 10 minutes before cutting.

Tip: If using a homemade pie crust, freeze the crust first, then line crust with foil and pre-bake for 20 minutes at 350 degrees. Remove the foil and bake an additional 10 minutes.