Instructions

• Preheat oven to 350℉.
• Prebake the pie shell in the oven for about 8-10 minutes until lightly browned.
• Lightly salt the chopped tomatoes and set them in a colander over a bowl to drain about 10 minutes.
• Place on a baking sheet and place in the oven about 10 minutes to dry out.
• Sprinkle a layer of chopped scallions and cheddar cheese over the bottom of your prebaked pie crust shell.
• Spread the oven dried chopped tomatoes and the tomato bruschetta over the scallions and cheese.
• Sprinkle the sliced basil over the tomatoes. In a medium bowl mix together pimento cheese, hot sauce, and a sprinkling of freshly ground black pepper.
• The mixture should be the consistency of a gooey snowball. Spread the cheese mixture over the tomatoes.
• Place in the oven and bake until browned and bubbly, anywhere from 25-45 minutes.