Reviewed: Jul. 31, 2012

Made it as-is and it was DELISH! Didn't have any sogginess issues (thankfully). Next time I think I will add a little bacon and some cooked onions for some added flavor, and will probably sub half of the mayo for sour cream to reduce some of the richness. It really is a great recipe!

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BBHOLT

Cooking Level: Expert

Reviewed: Jul. 30, 2012

This is a wonderful way to use up the overabundance of tomatoes I have in my garden. Of course I did make a few changes (a couple based on other reviews/suggestions). I found the first time I made this that there was so much juice from the tomatoes that I literally had to drain it after we cut a few slices. So the second time I made it I sliced the tomatoes and drained them on paper towels while I cooked the crust. I also added real bacon bits to the cheese/mayo mixture, it made it taste almost like a BLT, very tasty and my husband loved it. I've already shared it with others and they loved it also.

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buddy1

Reviewed: Jul. 9, 2012

Made this today using a wheat flour crust. Used a combo of sharp cheddar and fontina cheese and put a thin layer of cheese on the crust before layering the tomatoes. I also added some chopped scallions. Used half mayo and half sour cream. The sour cream added a nice tanginess. My husband loved it and even my 3 year ate it. Will definitely make again.

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pgraham1

Reviewed: Jun. 25, 2012

l made this exactly as stated, except l formed it in a loaf pan - l just like cutting slices better than wedges. We enjoyed this, and it was a nice change from just a regular veggie side dish. Next time, l will make this with crisped bacon, for that realy BLT taste.

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nicachica

Reviewed: Oct. 4, 2011

This was really good! Ended up using less basil, because I thought it seemed like too much. I forgot to peel the tomatoes. It was alright anyway, but would have been better if they were peeled. My husband & kids were teasing me as I was making this, because they thought it sounded gross. But in the end, they liked it.

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kristin

Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA

Reviewed: Aug. 21, 2011

Jimmy loved this!!

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krcure

Cooking Level: Intermediate

Home Town: Lynchburg, Virginia, USA

Reviewed: Aug. 9, 2011

I made this for dinner last night and we loved it. The only problem I had was a soggy bottom crust. I did as others suggested and put a layer of cheese on the bottom before I added the tomatoes but it was still pretty soggy but the tomatoes were fresh from the garden and very juicy. I made a few modifications as well. I used fresh basil which I highly recommend. It's so much more flavorful than dried. I eliminated the salt and used garlic salt instead. I also used an Italian cheese blend instead of the cheddar. I added some fresh Italian herbs to the cheese/mayo mixture, too. I'll definitely make this again even if the crust gets soggy. The flavor is just amazing with all the fresh ingredients. I could have made a meal on just the tomato pie. Thank you NWW for sharing this recipe.

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Reviewer:

Spinmom

Reviewed: Jul. 7, 2011

This recipe originally called for 5 large tomatoes, but I used 3, and it was perfect. I baked the pie crust for 12 minutes to get the bottom cooked a little more. Everything else is the same. I shredded sharp cheddar cheese (don’t use pre-shredded stuff). I’ve been told that makes a big difference in the taste for some dishes (I’m still testing that theory!). Let it cool for about 10-15 minutes after taking it out of the oven. It is delicious! I have to make myself stop at two slices!

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Reviewer:

CAROLINAGIRL1226

Cooking Level: Intermediate

Living In: Columbia, South Carolina, USA

Reviewed: May 27, 2011

Both me and my husband loved it! He doesn't like tomatoes, so him liking it is saying something. It didn't remind me of pizza much, but still delicious, and I do agree it would be good with mushrooms.

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