Production: 4 – Serving
Preparation: 15 Minutes
Cooking: 45 Minutes
A variation based on the tomato pie with mustard recipe.
This time we add sweet pepper, onion chunks and slices of zucchini.
The suggested cheese is cheddar (medium sweet) because its taste, more pronounced than the Mozarella, provides a perfect blend with the vegetables
Plum Tomatoes – 
Onions (medium) – 
Garlic cloves – 
Dijon mustard – [2 tablespoons] (30 ml.)
Dry Herbs – [2 teaspoons] (10 ml.)
Dried thyme – [1 teaspoon] (5 ml.)
Olive oil – [2 tablespoons] (30 ml.)
Red pepper (sweet) – [1/2 cup] (125 ml.)
Sweet Yellow Pepper – [1/2 cup] (125 ml.)
Zuchinni – 
Mild cheddar Cheese – [1/2 lbs.] (225 g.)
Salt & Pepper to taste
Pie crust – 
1- Preheat the oven to 400F (200C).
2- Cut the tomatoes in half and remove seeds and water. Set aside.
3- Grate the cheese and set aside.
4- Cut two tomatoes into small dice and mince the garlic and onions.
5- In a small saucepan, heat oil and cook onions, garlic and diced tomatoes over medium heat for 5 minutes.
6- Spread the bottom of the pie crust with mustard.
7- Make a puree with the contents of the pan (onions, garlic ans tomatoes) in a blender or food processor.
8- Add half the cheese.
9- Spread the puree in the pie crust.
10- Cut the peppers into strips, the zucchini into slices and chop the onion.
11- Add half the cheese and mix with vegetables.
12- Pour the vegetable/cheese mixtur in pie crust.
13- Cut the tomatoes into thick slices and spread to cover the entire surface of the pie.
14- Sprinkle with the remaining cheese.
15- Bake about 45 minutes.