Reviewed: Sep. 24, 2009

Great way to use garden vegetables..only limited by your imagination! In my quest to add more nutrients and a bit more interest, I added fresh cut up spinach, mushrooms, one avacado to the tomato mixture. An alternative to adding cheese to bottom of crust as was recommended, I used red pepper humus. I used roma tomatoes and padded these dry with paper toweling prior to adding to mixture. Topped it off with mixture of remaining humus, mayo and a bit of cheese as recommended. Great!

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RL

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Reviewed: Aug. 19, 2009

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.

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jackie

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Reviewed: Apr. 27, 2009

Oh devine . Nothing else to say. The mayo seemed weird but it just melds in . Awesome , daughter loved and she's 13. make it !

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HAVANADAYDREAM

Cooking Level: Expert

Home Town: Jackson, Mississippi, USA

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Reviewed: Nov. 30, 2008

The taste was great, but a little too runny. Maybe I needed to drain on paper towels longer.

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luvnmom47

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Reviewed: Aug. 19, 2008

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.

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LEXI70

Cooking Level: Intermediate

Home Town: Mansfield, Ohio, USA

Living In: Shelby, Ohio, USA

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Reviewed: Dec. 28, 2007

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!!

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Stacey

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Reviewed: May 30, 2007

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!

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KLBUMB

Cooking Level: Intermediate

Home Town: Midland, Michigan, USA

Living In: Snoqualmie, Washington, USA

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Reviewed: Mar. 16, 2006

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.

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MRONUFRAK

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Reviewed: Jun. 26, 2005

This was good and easy. I used creole seasoning and it turned out really good. This is a great recipe to take to a covered dish.

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APRILEMORE

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Reviewed: Oct. 4, 2004

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!

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