Yellow and Purple Tomato and Piedmont Onion Pie

1 pound yellow and purple tomatoes, preferably golf ball size or slightly larger, cut into small cubes (about 11/2 cups)

1 teaspoon salt

3 tablespoons salted or Amish-style butter

3-4 medium onions, preferably locally grown, cut into small dice (3 to 4 cups; depends on the size pie crust you use)

1 pound Manchego cheese, freshly grated

4 tablespoons flour

About 24 Basil leaves (from a 1.66 ounce pack), rolled and cut crosswise into strips (chiffonade)

2 frozen deep-dish pie shells (9- or 10-inch), defrosted

3 large eggs

1 cup heavy cream

Heat the oven to 350 degrees. Have a large baking sheet at hand.

Place the chopped tomatoes in a colander and sprinkle with the salt; toss to coat. Let drain for 20 minutes.

Meanwhile, melt the butter in a large saute pan or skillet over medium heat. Add the onions and cook for 20 minutes, stirring occasionally, until they are softened and mostly translucent. Remove from the heat.

Toss the grated cheese with the flour to coat; reserve 1/4 cup for sprinkling.

Add the drained tomatoes, three-quarters of the basil and all but the reserved 1/4 cup of cheese to the saute pan or skillet (off the heat); mix well. Place the pie shells, in their plates, on the baking sheet, then divide the tomato mixture between them, spreading it evenly.

Whisk together the eggs and cream in a bowl, then pour half of the mixture evenly over each pie. Scatter the remaining basil in a circle on the surface of both pies. Bake 35-40 minutes, until the crust is nicely browned and the filling is firm. Let sit for 5 minutes before serving.

Makes two pies; serves 12 to 16.

@Recipe nutrition:Nutrition values per serving (assumes 16): 350 calories, 26 g fat (12 g saturated), 17 g carbohydrates, 0 fiber, 10 g protein, 80 mg cholesterol, 520 mg sodium.

Brian Lichorowic, Middleburg, Va.