Tomato Pie

• 1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
• 4 tomatoes (1-1/2 lb.), chopped
• 1/2 cup chopped sweet onions Safeway 1 lb For $1.49 thru 02/09
• 1/2 tsp. dried basil leaves
• 1-1/2 cups KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA
• 3 Tbsp. KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise

1. Heat oven to 350 degrees F.
2. Line 9-inch pie plate with pie crust as directed on package for one-crust pie.
3. Pierce bottom and side with fork.
4. Bake 12 to 14 min.
5. or just until edge begins to brown.
6. Meanwhile, place tomatoes in colander set over bowl; press onto tomatoes with back of spoon to release as much juice as possible.
7. Discard juice.
8. Sprinkle onions onto bottom of crust; top with tomatoes and basil.
9. Combine cheese and mayo; spoon over tomatoes, to within 1/2 inch of edge.
10. Bake 30 to 32 min.
11. or until filling is heated through and crust is golden brown.

ready, tomatoes, sweet onions, basil, three cheese, mayonnaise

Taken from www.kraftrecipes.com/recipes/tomato-pie-133838.aspx (may not work)