Italian Three Cheese Pie

• 1 whole Single Pie Crust
• 1 Tablespoon Olive Oil
• 1 whole Large Onion, Sliced Thin
• 1 clove Garlic, Minced
• 28 ounces, weight Ready Cut Tomatoes, Drained
• 1/2 cups Red Wine
• 1 teaspoon Dried Basil
• 1 teaspoon Dried Oregano
• 1/2 teaspoons Dried Thyme
• 1 dash Sugar
• 1- 1/4 cup Low Fat Ricotta Cheese Or 1/2 Pound Crumbled Tofu
• 1 whole Egg, Lightly Beaten, Not Nessesary If Using Tofu
• 1- 1/2 cup Shredded Mozzarella Cheese, Or Vegan Alternative, Divided
• 1 clove Garlic, Minced
• 1 cup Shredded Parmesan Cheese, Or Vegan Alternative

1. Crust: heat oven to 425 degrees and bake pie crust for about 20 minutes until set and barely starting to brown.
2. Set aside.
3. Reduce oven to 375 degrees.
4. Tomato Filling: while the crust is baking, saute the sliced onion in the olive oil until just starting to brown.
5. Add garlic and cook for another minute or so.
6. Add tomatoes, wine, herbs, sugar and add salt and pepper (to taste).
7. Simmer for about 20 minutes until most of the moisture has evaporated.
8. Set aside.
9. Cheese Filling: Mix ricotta with the egg, 1 cup mozzarella, garlic, salt and pepper (to taste).
10. Gently pat the cheese filling into the bottom of the pie shell, evenly spread the tomato filling on top, then sprinkle with the parmesan cheese and remaining mozzarella.
11. The cheese forms a nice sealed top that keeps the filling moist.
12. Bake the pie for 30 to 40 minutes until crust and cheese are browned.
13. Remove from the oven and let it rest for 15 minutes before slicing or it will come out in sloppy pieces.

pie crust, olive oil, onion, clove garlic, tomatoes, red wine, basil, oregano, thyme, sugar, low fat ricotta cheese, egg, mozzarella cheese, clove garlic, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/italian-three-cheese-pie/ (may not work)