• 8  Medium ripe Roma tomatoes
• 1  Cup onion, chopped
• 4  Cloves garlic, minced
• 3  Eggs
• ¾  Cup skim milk
• 1  Cup lowfat Swiss cheese, shredded
• ½  Cup Romano cheese, grated
• 1  Teaspoon thyme
• 1  Tablespoon olive oil
• 1  Easy Pie Crust
• Salt and freshly ground black pepper

     1. Place the tomatoes in a sauce pan and cover them with water.
         Bring to a slow boil and cook the tomatoes until the skins begin
         to crack. Drain and rinse the tomatoes under cold water. Set aside
         and cool. Peel, seed and chop.

     2. Heat the oil in a sauté pan. Add the onion and garlic. Sauté until
         limp. Add the tomatoes, thyme, salt and black pepper. Sauté until
         all the water evaporates. Make sure no water remains in the
         tomatoe mixture. Set aside to cool.

     3. Beat the eggs in a large bowl. Add the milk, Swiss and Romano
         cheese. Add the tomato mixture and stir until blended.

     4. Line the bottom of a pie dish with the pie crust. Trim off any excess
         dough from the edge of the pie plate.

     5..Pour the tomato and egg mixture into the pie plate. Bake in a
         preheated 350ºF oven for 45 minutes until golden.