Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat oven to 425â°f thoroughly prick bottom and sides of pie crust with fork to prevent shrinking. bake 18-20 minutes or until lightly browned. cool. heat oven to 400â°f sprinkle tomatoes with salt and drain in colander for 10-15 minutes. spread mustard to taste over bottom of the baked pie shell and sprinkle cheese over it. arrange tomatoes over cheese, in 1 overlapping layer. cover the edges of the pie crust with foil to prevent overbrowning. bake until the tomatoes are soft, about 30 minutes. meanwhile, stir together the parsley, thyme, garlic oil and salt and pepper to taste in a small bowl. sprinkle the pie with this mixture while hot and spread out gently with the back of a spoon. serve the pie hot or at room temperature.

Target recipe: drain tomatoes and chop coarsely. butter (i use a spray) a pie plate. line pie plate with 2 1/2 cups bread crumbs and press firmly onto plate. add tomatoes and sprinkle with parsley, chives and salt and pepper. cover with remaining bread crumbs and dot with butter. cook at 350 for 30-40 minutes .