Mini Tomato Pies

I haven't baked in days - really!
Doug mentioned something about a Scout Court of Honor tomorrow, and I have a bunch of tomatoes.
So tomato pie is a thing - I decided to try baking Mini Tomato Pies.

Ingredients:

• 1 of cup of tomatoes, seeded, then diced small (about 2 small-to-medium tomatoes)
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/2 teaspoon dry basil
• 2  tablespoons diced onions
• 6 egg roll wrappers, cut into quarters (or 24 wonton wrappers)
  (I cut off the corners of mine)
• 2.5 ounces mozzarella cheese, shredded (a packed 1/2 cup)
  (some tomato pie recipes use 1/2 mozzarella and 1/2 cheddar)
• 4 tablespoons mayonnaise

Instructions:

1. Preheat oven to 350 degrees.
2. Mix salt, pepper, garlic powder and basil. Sprinkle on tomatoes, stir to cover.
3. Place tomatoes in a colander in the sink to drain for 15 minutes or so.
   (Stir tomatoes a couple of times to encourage them to drain while doing the other steps.)
4. Spray the wells of a 24 count mini muffin pan with cooking spray, and press a wrapper into each one. 
5. Bake wrappers only for 5 minutes in the oven, then remove from oven.
6. Saute onions in a little olive oil until golden (maybe 4 to 6 minutes)
7. Mix onions into tomatoes.
8. Mix cheese and mayonnaise.
9. Place about a small cookie scoop of tomatoes in each well.
10. Top tomatoes with about 1/2 teaspoon of cheese mix (share evenly)
11. Bake for 10 to 12 minutes in oven until cheese is melted.
12. Let cool a few minutes. Probably best served warm.

Carole's Notes:

We liked these! They are a tasty little tomato bite. If you prefer very savory, you could add a little bacon. I am not sure yet if they will go to the Scouts - they may be too appetizer-like.

The recipe is lightly adapted from https://www.foodnetwork.com/recipes/paula-deen/tomato-canapes-recipe-2117919