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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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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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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Rhonda

Reviewed: Mar. 1, 2011

Yummy!

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Pjaros

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Living In: Calgary, Alberta, Canada

Reviewed: Oct. 3, 2010

This is sooo delicious! I used fresh tomatoes from the garden, which I'm sure helped the flavor. I also used fresh basil, chopped and sprinkled in the pie, instead of the dried basil. The cheese and mayo topping may seem strange, but they give the pie a delicious creamy/tangy sauce. Well worth making.

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pom

Reviewed: Aug. 20, 2010

I only needed about three 4 large tomatoes, and I didn't peel them, just sliced them. This had a great taste, but it was really runny. If there was any way to absorb/take away the moisture, it would be a 5 star recipe!

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Jillinois!

Reviewed: Dec. 22, 2009

A little bland and soggy. Would like to try other's suggestions of canned drained canned diced tomatoes. Thinking about adding mushrooms and onions next time.

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