Reviewed: May 15, 2012

We loved this pie! I did not have garden fresh tomatoes so I used 2 large tomatoes, plus some sliced Cherry tomatoes and added dried tomato pieces. This gave a nice flavor. I also fried the onion w/bacon bits. This made a nice large pie. Yum

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Reviewer:

Granny2beers

Reviewed: Nov. 9, 2011

very good

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Reviewer:

amy hundley

Reviewed: Oct. 4, 2011

this was Good -- better than "Tomato Pie I" on this site by Donnak, but still I made a few changes: I chopped my tomatoes & sauteed the onion in butter before layering. I liked layering the 1/2 cup chopped FRESH basil in the pie, rather than on top. The topping is the best part -- spread it on thick! Again, the leftovers did not re-heat well -- became soggy!

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Reviewer:

LouHoo in VA

Cooking Level: Intermediate

Home Town: Roanoke, Virginia, USA

Living In: Martinsville, Virginia, USA

Reviewed: Sep. 20, 2011

This was very good. I made a home made crust and baked in on a rectangle pizza stone. After reading some reviews, I decided to spread pesto on the baked crust, and sauteed the onion in a frying pan with olive oil and garlic but besides that, I pretty much followed the recipe. Would make again.

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Reviewer:

Kimberliah

Cooking Level: Expert

Home Town: Saratoga Springs, New York, USA

Reviewed: Sep. 12, 2011

I turned this into a deep dish BLT pie! I used pizza dough instead of pie crust & added bacon. I garnished with shredded lettuce, finely shredded mozzarella, and some choppped tomatoes! Yumm~o!!

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Reviewer:

Chris

Cooking Level: Intermediate

Living In: Allison Park, Pennsylvania, USA

Reviewed: Sep. 11, 2011

perfect side dish!

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Reviewer:

JENBAXBLU

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Reviewed: Sep. 6, 2011

This was the third time I've made this pie and I really enjoy it. I used a mix of red and yellow tomatoes. The only thing I did differently was to cut the tomatoes into medium chunks for easier cutting. The pie is perfect out of the oven, but does get soggy. I did drain my tomatoes for 1/2 hour, patted them dry and brushed egg on my crust during the 1st bake. Next time, I might put a thin layer of zucchini on the bottom for the crust and the crust on top of the mayo-cheese layer....

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Reviewer:

bonnis

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Reviewed: Aug. 30, 2011

Have to update this to 5 stars, this is SO good. Made it again and sauteed the onions first. Much better! Also let it sit for a while and it was not as runny. Added Italian seasoning along with the basil and oregano. Yum! Thanks for sharing. This was good! Hubby even liked it. I thought the mayo mixture would be too much for him, but it wasn't. It's a great way to use up a lot of homegrown tomatoes. Next time I'll cut the onions up a bit more and saute them first. They were a little crunchy for my taste. It also needs to sit a bit before serving; it was runny and fell apart when serving. But good flavor!

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Reviewer:

Robbie

Cooking Level: Intermediate

Living In: Concord, California, USA

Reviewed: Aug. 15, 2011

I made this on a 2 pieces of flat bread. I mixed the onions with a dash of olive oil and put them on the crust while I was browning it. It helped with the crispness of the onions. I also added some baby bella mushrooms to the top. My husband loved it!

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Reviewer:

mrsscaramo

Reviewed: Aug. 14, 2011

With modifications, 5 stars. This can be made with any veggies, from julienned carrots, to peppers, asparagus, broccoli, etc. together with the other veggies as listed....it is better to diminish the number of tomatoes to reduce runniness. We like adding extra or different spices depending on cheeses, and definitely like jalapenos chopped for flavor. Great as is...better still with more veggies and more cheese mix and spices.

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