Preparation:
* Tomatoes: Use 4 large or about 3 pounds = 8 cups.
** If homemade pie crust is used, freeze the crust prior to filling with tomato mixture.
In large skillet heat oil, add onions and garlic. Sauté until tender, about 3-5 minutes. Add tomatoes. Cook over medium-high heat until soft, about 15 minutes, stirring occasionally. Sprinkle on parsley, flour, salt and black pepper and stir until well mixed. Cool. Spoon into frozen, unbaked pie shell. Sprinkle with cheese. Bake 20 minutes or until browned in 375° F oven. Cool 5 minutes before serving.
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