Fresh Tomato Pie

Fresh Tomato Pie

158

"A great way to use surplus tomatoes from your garden. Tasty served warm or cold! You may want to add chopped fresh herbs for flavor."
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Ingredients

servings 283 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 283 kcal
  • 14%
  • Fat:
  • 23.8 g
  • 37%
  • Carbs:
  • 14.3g
  • 5%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 306 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bake the pastry shell for 8 to 10 minutes or until browned.
  3. Slice onion and place in the bottom of pastry shell. Slice tomatoes and arrange over onions. Add black pepper to taste.
  4. In a medium bowl, combine mozzarella, parmesan and mayonnaise. Spread this mixture evenly over tomatoes.
  5. Bake at 350 degrees F (175 degrees C) for 20-25 minutes or until golden brown. Once cooked, garnish with fresh herbs.

Reviews

158
  1. 187 Ratings

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Most helpful positive review

This is a great pie that I have made frequently! I have made a few changes to make it more flavorful. I use the refrigerated pie crust that you unroll into the pie pan, just prick it a lot on ...

Most helpful critical review

This needs to cook longer because the onions were too raw. Perhaps cooking the onions beforehand and then putting into crust.

This is a great pie that I have made frequently! I have made a few changes to make it more flavorful. I use the refrigerated pie crust that you unroll into the pie pan, just prick it a lot on ...

This was delicious. I've made this several times and have tweaked it a bit. I pre-bake my crust a bit longer, pre-cooked the onions w/garlic. I sprinkle some Monterey Jack cheese, (I prefer this...

What a wonderful treat! To cut down fat calories, I lined a dish with a couple of flour tortillas instead of a pie crust. This too eliminated any prior baking.

This looked really interesting to me, so I decided to give it a try and bring it to a party this past weekend. Because there were a lot of non mayo and onion eaters I left those two ingredients ...

This was a good way to use tomotoes. I followed the suggestions of prior reviews and made the following changes: *After pre-baking the crust, I sprinkled the bottom w/cheese *I diced the tomato...

This needs to cook longer because the onions were too raw. Perhaps cooking the onions beforehand and then putting into crust.

I made this for a brunch. I sauteed the onions in butter before putting in the pie shell. I also used Roma tomatoes which have less water in them so I didn't have a problem with them making the ...

Great way to use up an abundant tomato crop. I will make it again but next time I will seed the tomatoes and bake at a higher temperature.

THIS TOMATO PIE RECIPE IS GREAT. I USE THIS RECIPE FOR AN ANNUAL TOMATO FESTIVAL I GET NOTHING BUT GREAT RESPONSE