Reviewed: Feb. 9, 2005

I made this for dinner the other night and it was delicious!! I made it exactly as written and it's very rich and tasty! I do weight watchers and 1/8th of a peice of pie is 11 points. Or, if you use light mayo and turkey bacon it's 6.5 points. My husband also loved it!! Thanks!

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Reviewer:

ILUVBROWNIES

Home Town: Mebane, North Carolina, USA

Living In: Bamberg, Bayern, Germany

Reviewed: Aug. 26, 2006

I'm wondering if I did something wrong. I really did not care for this recipe. I followed the recipe exactly. One possibility...maybe my tomatoes were too large....perhaps I should have used two tomatoes instead of three (my garden tomatoes are pretty big this year). Sorry....I really wanted to like this one!

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Reviewer:

Glass-Half-Full

Reviewed: Aug. 15, 2006

I have made many different variations of tomato pie. This is def. my favorite! I peeled my tomatoes as my family likes it better that way. I also used some dried basil as suggested by another review. I made one pie and it is gone - I will make another tomorrow. This has amazing flavor and some nice crunch.

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Reviewer:

Jo Ann

Reviewed: Mar. 8, 2010

Excellent, fast & easy. Versatile recipe that you can adapt to your taste preference with different spices and cheeses...and veggies. We substituted shredded parmesan for the mozzarella & added basil, oregano & garlic. Try broccoli, italian peppers or carmelized onions for a change of veggie flavor. MOST IMPORTANTLY...BAKE LONGER....at least 5 - 10 minutes to lightly brown. That will eliminate some runniness...also, just let it set for 5 - 10 minutes before you cut. It will come out great.

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Reviewer:

AEMAZA

Cooking Level: Expert

Home Town: Elkland, Pennsylvania, USA

Living In: Osceola, Pennsylvania, USA

Reviewed: Jul. 3, 2007

This is absolutely unbelieveable. Fresh garden tomatoes, of course, make all the difference in the world, but I can't imagine it would be bad no matter what kind of tomatoes you use! Everyone for whom I ever make this goes nuts over it. Thanks!

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Reviewer:

1SOUTHERNGIRL

Cooking Level: Expert

Home Town: Birmingham, Alabama, USA

Living In: Auburn, Alabama, USA

Reviewed: Jul. 5, 2006

This pie was great. I made it as a side dish for baked salmon and my family raved about it. My mom asked for the recipe and made it the next day for company. Her company loved it, too. I substituted 1 red and 1 yellow bell pepper for the green (I like the taste of them and thought they were more colorful) and ended up having too much to fill one pie crust, so I made two pies instead. It was great, though, because they were both eaten.

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Reviewer:

Kelli H.

Cooking Level: Intermediate

Home Town: Stockbridge, Georgia, USA

Living In: Valdosta, Georgia, USA

Reviewed: Aug. 22, 2011

This had a really good flavor, but there was nothing to bind it together, so basically it was a pile of warm diced veggies in a tasty sauce. I plan to try it again sometime, but maybe add some Bisquick or something to help it set.

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Reviewer:

Julia

Reviewed: Oct. 13, 2008

This "pie" came out of the oven a sloppy mess. I give it 3 stars cuz it had good flavor. I'd want to make some changes if I made it again.

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Reviewer:

KTJO19

Reviewed: Oct. 12, 2007

just okay, instead of this just make a quiche

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Reviewer:

Diana G.

Cooking Level: Intermediate

Home Town: Yorktown, Virginia, USA

Living In: Minneapolis, Minnesota, USA

Reviewed: Jul. 11, 2007

Delicious! Other than using extra bacon on top, I followed the recipe. I'll make this again, and next time I'll double it. Thanks for sharing this one!

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1 user found this review helpful