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Tomato Pie I

Tomato Pie I


"Tastes like a BLT sandwich, only better. The basil is what makes it so delicious. You will not regret this one. Use any favorite cheese for this recipe."
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servings 468 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 468 kcal
  • 23%
  • Fat:
  • 35.3 g
  • 54%
  • Carbs:
  • 21.9g
  • 7%
  • Protein:
  • 16.8 g
  • 34%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 778 mg
  • 31%

Based on a 2,000 calorie diet

See full nutrition

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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{{model.addEditText}} Print
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In alternating layers, fill pastry shell with tomatoes, basil, scallions, bacon, garlic powder, oregano, and red pepper. In a small bowl, mix cheese with mayonnaise. Spread mixture over top of pie. Cover loosely with aluminum foil.
  3. Bake in preheated oven for 30 minutes. Remove foil from top of pie and bake an additional 30 minutes. Serve warm or cold.

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Read all reviews 191
  1. 247 Ratings

Most helpful positive review

I really liked this! To keep the bottom of the crust from getting soggy brush egg whites on it and bake it alone first.

Most helpful critical review

We love tomato pie! I find that baking the pie crust by the directions, removing from oven and immediately sprinkling 1/2 cup mozzerella cheese over bottom and allowing it to cool for an hour, ...

Most helpful
Most positive
Least positive

I really liked this! To keep the bottom of the crust from getting soggy brush egg whites on it and bake it alone first.

My family loved this one. I sliced my tomatoes and put them on a cooling rack over a sheet pan, salted them and let them sit for an hour to drain. Then I patted them down with dry paper towels...

Very good. I would recomend pre-baking the pie crust 10 minutes or so...helps if the tomatoes are a little to watery (I even salted and drained them). The flavor was good, my husband thought i...

I have made this twice in the past week. I sliced my tomatoes first and let them "drain" on towel-covered cookie sheet so juice didn't make my pie crust soggy. Also, baked pie crust for about ...

SO good! It's even better when the fresh tomatoes are in season. Make sure your tomatoes are seeded and drained really well or the crust gets gooey. We've made this for several years and just lo...

I substituted sour cream for the mayonnaise and pepperoni for the bacon. I also used shredded cheddar-jack cheese. Delicious--tasted like a thick, rich pizza. My husband ate half of this pie ...

A winner! You might try using Roma tomatoes to cut down on the wateriness because they don't usually have as much as regular round tomatoes. Of course because they're not as big, you would nee...

I had a hard time rating this recipe because it wasn't at all what I was expecting but it's all about taste and it gets five stars for that. Reading the other reviews I was under the impression...

I discovered this recipe about four years ago when I started getting bumper crops of tomatoes and this is definitely one of my "go to" recipes to use them! Two things I recommend doing are brie...

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