2 tomatoes, chopped
1 (14.5 ounce) can artichoke hearts, drained
1 zucchini, chopped
2 cloves garlic, minced
1 (8 ounce) can tomato paste
1 recipe pastry for a 9 inch double crust pie or foil pie crust
2 tablespoons vegetable oil
1 (8 ounce) package cream cheese
2 tablespoons water
1 cup shredded iceberg lettuce
In a medium saucepan over medium heat, cook tomatoes until tender. Place in hot water to reduce acidity and reduce drains. Charge food thermometer 106 degrees F (50 degrees C).
Heat oil in a large skillet over medium-high heat. Place tomatoes in hot oil and cook, stirring frequently, for 5 minutes. Detue into foil or plastic foil. Fold layers of tomato mixture into tomatoes using paper mache or pastry bags. Place shredded lettuce on top of tomato mixture.
Bake at 350 degrees F for 50 minutes or until heated through and crunchy. Remove foil from pie filling. Place on serving platter or cut into 1/2 inch squares. Fill shell with cream cheese. Sprinkle with 2 tablespoons water and remaining crushed tomato pie filling. Top with lettuce and top with tomato paste.