Recipe by Sherri Morris
"This recipe is a very big hit with my family, even with my mother-in-law who doesn't like vegetables. This pie is very delicious!"
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1 (9 inch)
unbaked pie crust
shredded reduced-fat Cheddar cheese
In my attempt to not let a single tomato go bad from my 50 tomato plants I made this pie. I was super surprised at how good it was. I made my pie crust, Pie Crust IV, from this site. Then I sliced 3 large tomatoes. I layered half in the crust, sprinkled with salt and pepper and then layered half the onions. Repeated with the rest of the toms and onions. I made the topping with Miracle Whip because it was all I had. I thought the cheesy topping was wonderful. This almost tasted like a gourmet type of pizza. The tomatoes get very runny in the pie but when you slice it and put it on your plate it's not runny. Most of the juice stayed in the pie plate which I just dumped out. The only change I may make is too add some green olives next time (I love them and add them to everything) and maybe add some minced garlic to the cheese topping.
I did not think this recipe was good at all. It came out very goopy and did not taste properly cooked, even though I let it go 5 minutes longer than suggested, fully drained my tomatoes, and let the pie stand for 10 minutes. I also felt that it was very bland. If you still feel you must try this, I would recommend the following adjustments: 1) the pie crust does not cook through during the cooking time, which can be fixed by pre-cooking just the crust for 10-15 mintues or until lightly browned; 2) the onions, although I sliced them very thin, were practically raw. I would recommend sauteing them first before putting them into the pie. I think this recipe might be salvaged by mixing two eggs and some crumbled bacon in with the cheese/mayo mixture, and increasing the cooking time by about 10 minutes or until the top is golden brown.
Two words...ABSOLUTELY FANTABULOUS!!! I have never written a review in the 6+ years I have been using this website but, this was SO GOOD I couldn't not! I picked out this recipe as a new side dish. It was so easy that my 14 year old daughter whipped it together. It was so delicious, her and her boyfriend are making another right now. A simple recipe, with simple ingredients but intricate flavors and textures. The only change we made was pre-baking the crust, (I used a Pilsbury frozen, it has the perfect amount of salty/sweetness) for 12 minutes and make sure the tomatoes and onions are VERY thinly sliced.
Great recipe... Really easy and VERY VERY good! I used regular Mayo rather than fat free, and sprinkled bacon bits on the top for a little more flavor, and it was great!
wonderful recipe, like other reviews, I added a little cheese to bottom of crust before adding tomato, also cooked a few slices of bacon crisp and cooked onions in bacon grease, crumbled bacon in pie. will make this again. yum.
This pie is delicious! I didn't blanche my tomatoes but just sliced them fresh (I was in a rush) and that turned out just fine. The only drawback was that the mayo/cheese topping,was quite goopy when I cut into it, but looked fantastic. I tried to stick it under the broiler to stiffen it up but it didn't work. I did use regular mayo instead of no-fat though, and that may have made a difference. I will definitely make this again, but perhaps add an egg and some milk to make a bit more of a quiche just to firm up the top. Even so,I will still make it again, Yum!!
Super easy and great way to use up tomatoes. Didn't have any problems with the crust not cooking, however, my oven runs hot. I used light Miracle Whip and a blend of Mexican cheese and I thought it was rich in taste. Pop in the oven, serve with a salad and you're done! Thanks!
Oh devine . Nothing else to say. The mayo seemed weird but it just melds in . Awesome , daughter loved and she's 13. make it !
* Percent Daily Values are based on a 2,000 calorie diet.
Tomato Pie II
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 103
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