Two-Cheese Tomato Pie

• 1 unbaked pastry shell (9 inches)
• 3/4 cup chopped onion
• 1 tablespoon butter
• 2 tablespoons all-purpose flour
• 2 cans (14-1/2 ounces each) diced tomatoes, drained
• 1 tablespoon Italian seasoning
• 1 teaspoon salt
• 1 cup mayonnaise
• 3/4 cup shredded part-skim mozzarella cheese
• 3/4 cup shredded Parmesan cheese

1. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450u0b0 for 8 minutes. Remove foil; bake 5 minutes longer.
2. Meanwhile, in a large skillet, saute onion in butter until tender. Stir in flour. Gradually add tomatoes. Cook and stir for 2 minutes or until thickened. Add Italian seasoning and salt. Spoon into crust.
3. In a small bowl, combine mayonnaise and cheeses. Spread over tomato layer. Bake at 350u0b0 for 18-25 minutes until cheese is browned and bubbly.

pastry shell, onion, butter, flour, tomatoes, italian seasoning, salt, mayonnaise, mozzarella cheese, parmesan cheese

Taken from www.tasteofhome.com/recipes/two-cheese-tomato-pie/ (may not work)