Reviewed: Jan. 5, 2012

This was a great recipe..the only reason i only gave it 4 stars is because i modified it a bit. I cooked the pie crust first until golden brown then added a layer of tomoates/onion/garlic powder, italian spices and salt and pepper then layered once more with the same. I used low-fat cheddar but reg. mayo and it cooked it as instructed and it came out perfect. I didn't even have any liquid in the bottom of the plate (i sliced the tomatoes and let then drin on the paper towel at least 10 minutes or so) We loved it! Can't wait to use summer tomotoes-I bet it will be even better!

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Reviewer:

gsensi

Reviewed: Sep. 26, 2011

not very good.

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Reviewer:

momx5

Cooking Level: Intermediate

Home Town: Winterset, Iowa, USA

Reviewed: Sep. 1, 2011

I loved this recipe, tried with regular mayo, again with a mix of soy mayo and regular but the 1st try was better. I found you NEED to let this sit much longer than recommended time and the pie really solidifies.

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Reviewer:

CindyR457

Reviewed: Aug. 28, 2011

8-16-11: Make this again.

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Reviewer:

Rex Hutcheson

Reviewed: Aug. 25, 2011

This is absolutely delicious...will make often. Dislike people who rave about a recipe and then list all the changes they made. Now I am going to be one of them. After reading all the reviews could barely wait to make this. Prebaked pie crusts for 10 minutes at 350. Guess I sliced my tomatoes too thin so decided to just go ahead and chop them and the onions. I did let the tomatoes drain all afternoon in a colander. Everything else was the same as written...OMGoodness. So good I cannot even tell you. Sherrie, thank you. This was firm, no juices in bottom...just perfect!

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Reviewer:

Dani McKee

Cooking Level: Intermediate

Home Town: Auburn, California, USA

Living In: Canyon Lake, Texas, USA

Reviewed: Aug. 13, 2011

Really good and simple. Came out perfectly.

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Reviewer:

bugsmite

Cooking Level: Intermediate

Home Town: Lexington, Kentucky, USA

Reviewed: Aug. 11, 2011

Really enjoyed this as an appetiser and it was a great way to use Jersey tomatoes. I did not blanch them (not necessary in my opinion), but did let them drain for several minutes. I didn't use anything fat-free, but did lower the amount of mayo to just about 3/4 cup with the 4 oz. of cheddar cheese (which is the equivalent to 1 cup shredded). I used very large Jersey tomatoes so only used 1-1/2 which seemed good. I also used one med-large shallot sliced thin as my onion, and then cut one or two more times so that the onions were in smaller pieces. The mayo/cheese mix is easier to place on top if you use your fingers.....a little messy but the only way to apply it evenly. I let it cool approx. 20-30 min. and noticed that the first piece was a little runny, but the rest cut nicely like cutting a piece of pie. I would recommend making it enough ahead of time to allow for some cooling off time. Will definitely make again for company.

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Reviewer:

M. Grillo

Reviewed: Aug. 11, 2011

This dish was a hit! I sauted the onions first to insure they cooked all the way through. This dish is even better the second day warmed up!

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Reviewer:

kellie

Reviewed: Aug. 10, 2011

This is really good. I added my own with olives, more onions , S/P and anchovies. I almost couldn't stop eating this pie til gone!!!! Next time, I will be adding some green bell peppers, more tomatoes and maybe some shrooms. It's a keeper!

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Reviewer:

Joy

Reviewed: Aug. 8, 2011

We loved it. Very tasty. Thank you to all reviewers. From the advice of others. I got the Pilsbury crust and prebaked it for 12 min. I placed some cheese first on the crust. I chopped the onions and mixed them with regular mayo, cheese, chopped celery, one egg and seasonings. I cut up and put 6 pepperoni on a napkin and nuked for 30 sec then blended into the cheese and egg mix. I then placed chunky ripe tomato slices on top. I peeled them w/out blanching and drained out as much juice as possible. I baked for about 40 min. The texture was firm like a quiche and the flavor was superb.

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