Tomato Pie I Recipe -
Tomato Pie I Recipe

Tomato Pie I

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"Tastes like a BLT sandwich, only better. The basil is what makes it so delicious. You will not regret this one. Use any favorite cheese for this recipe."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In alternating layers, fill pastry shell with tomatoes, basil, scallions, bacon, garlic powder, oregano, and red pepper. In a small bowl, mix cheese with mayonnaise. Spread mixture over top of pie. Cover loosely with aluminum foil.
  3. Bake in preheated oven for 30 minutes. Remove foil from top of pie and bake an additional 30 minutes. Serve warm or cold.
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Reviews More Reviews

Most Helpful Positive Review
Aug 23, 2007

I really liked this! To keep the bottom of the crust from getting soggy brush egg whites on it and bake it alone first.

Most Helpful Critical Review
Aug 24, 2011

We love tomato pie! I find that baking the pie crust by the directions, removing from oven and immediately sprinkling 1/2 cup mozzerella cheese over bottom and allowing it to cool for an hour, seals the bottom of the pie and it will not get soggy. Hope this helps.

Jan 25, 2004

My family loved this one. I sliced my tomatoes and put them on a cooling rack over a sheet pan, salted them and let them sit for an hour to drain. Then I patted them down with dry paper towels. I served this at room temperature and everyone commented on how good this was. I had not one piece leftover.

Mar 23, 2004

Very good. I would recomend pre-baking the pie crust 10 minutes or so...helps if the tomatoes are a little to watery (I even salted and drained them). The flavor was good, my husband thought it needed more heat. While I was prepping it, I was thinking some canned green chili peppers would probably be a good addition (will add next time). As for peeling the tomato's, I have put them in a hot water bath in the past. Did some research, and found that turning them over an open flame (gas oven) for about 20 seconds total (don't "cook" the skin) was awesome. Very easy to peel.

Jul 27, 2009

I have made this twice in the past week. I sliced my tomatoes first and let them "drain" on towel-covered cookie sheet so juice didn't make my pie crust soggy. Also, baked pie crust for about 10 min. before layering ingredients and misted w/olive oil. Used fresh Thyme from herb garden. Delish!!!

May 03, 2006

SO good! It's even better when the fresh tomatoes are in season. Make sure your tomatoes are seeded and drained really well or the crust gets gooey. We've made this for several years and just love it!!!!

Sep 24, 2003

I substituted sour cream for the mayonnaise and pepperoni for the bacon. I also used shredded cheddar-jack cheese. Delicious--tasted like a thick, rich pizza. My husband ate half of this pie by himself! I did notice that it was a bit watery right out of the oven. I used a baster to siphon off the excess liquid after baking and had no trouble with sogginess after doing this.

Sep 01, 2003

A winner! You might try using Roma tomatoes to cut down on the wateriness because they don't usually have as much as regular round tomatoes. Of course because they're not as big, you would need more, between 6 and 8 depending on size. Loved it cold the next day too!


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  • Calories
  • 468 kcal
  • 23%
  • Carbohydrates
  • 21.9 g
  • 7%
  • Cholesterol
  • 57 mg
  • 19%
  • Fat
  • 35.3 g
  • 54%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 16.8 g
  • 34%
  • Sodium
  • 778 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

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