Reviewed: May 6, 2012

Pretty good, but there was something in there that didn't agree with my tummy . . .maybe the mayo, actually. I don't think it needs the mayo. I didn't really layer everything over and over; I just did a layer of each thing, and I think I like it better that way. I used a home made crust from here and used my quiche pan instead of a pie pan, and it worked well enough. the only problem I ran into was my oven is acting up and it overbaked the pie a bit. It's still tasty, though. Thanks for the recipe.

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Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Mar. 12, 2012

excellent with pretty much the same changes as previous posters: I drained the tomatoes first so not too soggy and pre baked the crust for 15 min first. The amount of tomatoes I had on hand was not quite enough so I stole the idea of a previous poster and tossed some corn in there too to fill the crust....came out great.

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camohn

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Reviewed: Feb. 13, 2012

This turned out to be quite good. After reading the reviews, I used Roma tomatoes so the crust would be less soggy, I brushed the partially baked crust with egg white also to prevent the crust from becoming soggy. The crust was still a little soggy, even with all those prevention measures. I did everything else as the recipe stated, and it turned out to be a good appetizer for our Super Bowl party.

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Reviewer:

Cookiewoman

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

Reviewed: Jan. 21, 2012

The taste was just ok...not a favorite with the family either. Won't be making again.

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Reviewer:

Julie1945

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Reston, Virginia, USA

Reviewed: Jan. 8, 2012

Delicious! Reminds me of Chicago deep dish a little. Wish it was less watery, however. I buttered and pre-baked the crust for 10 min and drained the tomatos to prevent sogginess but it did not seem to do much. Husband went for seconds so I would still recommend this dish :-)

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Reviewer:

Lpurrr

Reviewed: Dec. 11, 2011

Made this to use up some tomatoes and fresh basil; now I want to rush out and buy more! Definitely need to make sure the bacon is crisp before layering in the pie. This was good the night I baked it, but FAR better the next day for lunch. Next time, I'll try baking it ahead of time to let the flavors "meld".

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Reviewer:

Aunt Brebie

Cooking Level: Expert

Reviewed: Dec. 8, 2011

Someone suggested using Roma tomatoes to cut down on the liquid. That's a good idea.

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Reviewer:

signtaturetaste

Cooking Level: Beginning

Reviewed: Nov. 20, 2011

Love this recipe. I bake the empty pie shell 10 minutes and squeeze the juice out of the tomato slices to keep the crust from getting soggy. Use fresh basil if at all possible...it makes all the difference.

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Reviewer:

Allison

Reviewed: Nov. 16, 2011

no bacon, added corn on the cob. tasty.

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Reviewer:

mdb

Reviewed: Nov. 9, 2011

This is delicious! I used some tomatoes that we had left over from our Subway Party Platter and they worked much better than fresh cut up tomatoes, because they had drained more and kept the crust from getting soggy.

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