Recipe by sal
"This succulent, savory pie is loaded with tomatoes, Swiss cheese and cottage cheese, all accented with basil, parsley and onion flakes. You can enjoy this pie year round: use canned tomatoes and dried basil in the winter, but be sure to treat yourself to fresh in the summer!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (9 inch)
unbaked pie shell
1 1/2 tablespoons
dried minced onion
plum tomatoes, diced
1 1/4 cups
shredded Swiss cheese
This recipe has become my staple informal brunch recipe. Due to the water in teh tomatoes, it is best to toast the inside of the crust a bit first. But how tasty!
This tasted good, but the tomatoes got soggy at the bottom - next time I would just layer them on top - plus, it started getting burnt in spots after about 15 mins. I turned it down to 325f for the remainder of the time, and it turned out fine. Thanks.
Simply wonderful! I usually use roma (plum) tomatoes - and even then I remove all the seeds to cut down on the moisture. I've used both fresh and dried herbs - both work well. I always use fresh chopped onion instead of dried. I frequently use crescant roll dough instead of a pie crust to save time, mess and the pre-baking step. As other reviews have noted, the leftovers are great! Everyone I've served this to has loved it! I make this recipe frequently.
I've made this recipe several times and everyone has loved it. If you're using fresh tomotoe, it works best if you get as much moisture out of them as you can before you put them in the pie. That keeps it from getting soupy. But like I said, EVERYONE has loved this dish.
Have made another recipe for tomato pie that was a BIG hit with the family. This recipe was a really soupy mixture & I believe it has to do with the milk combo along with the water from the tomatoes. I had to bake it alot longer than called for & still ended up soupy. I'm going back to the other recipe that utilizes mayo for a sauce!
I had heard so much about tomato pie I decided to make it. This recipe was the most attractive one that I found. I loved the flavor! The only problem I had was similar to others I have seen on these reviews: my tomatoes leached all their water and I had to drain it off (Don't ask me how, it was not very graceful). Other than that I will definitely make this again, the family loved it!
I made this one evening for dinner, and I had to bake it a lot longer than the recipe stated for the pie to be set in the center. I also found it to be very watery, but I poured a lot of the liquid out of the pan before serving. It was pretty good that night, but I found it to be much better when refridgerated and reheated the next day. I will probably make this again.
Quite good. The seven year old wasn't thrilled, but she is very picky. The rest of us liked it... It is very watery, so do get as much juice out of the tomatoes as possible and don't be suprised if it's still a little watery. I probably will make again.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Tomato Pie
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 186
Kale is the healthy, green leaf that transforms into a crunchy snack chip in your oven.
You can't go wrong choosing from over 400 pork chop recipes with ratings and tips!
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Watch Chef John make an easy, healthy broccoli side dish.
See how to make roasted tomato sauce served with goat cheese and pasta.
Here’s the salad to make when summer tomatoes are at their peak.