Instructions: Heat 1/4 cup oil in large skillet and cook the onions in it over low heat, stirring occasionally, for 15-20 minutes or until they are translucent. Preheat the oven to 425. Cut cherry tomatoes in half and leave the seeds in. Spread all the bread crumbs and half the cheese onto the bottom crust. Lift the onions from the oil with a slotted spoon and set them on top of the cheese. Arrange the tomatoes on top, rounded sides up; drizzle with oil and salt and pepper to taste. Sprinkle the remaining cheese onto the tomatoes and set the pie on a baking sheet. Bake on the bottom shelf for 25-30 minutes or until the edges are firm and the filling is bubbling. When pie is cooked sprinkle with chopped fresh parsley and 2 tsp fresh basil. Serve either warm or at once depending on taste.

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