Tomato Pie

Preheat oven to 350ºF. Place the frozen pie shell in the 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 the 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 the crust with foil and pre-bake for 20 minutes at 350ºF. Remove the foil and bake an additional 10 minutes.