READY IN ABOUT 1¼ hrs

Summer Tomato Pie

Read Reviews (16)

"This is a simple but delicious side dish. It could also be a main course for a vegetarian. It's great for using all those wonderful summer tomatoes from the garden! You can change the cheeses to fit your taste as well as the seasoning. Blue cheese and fennel, Swiss cheese and thyme, Gouda and dill, whatever your favorites are." — Elizabeth

Directions

Preheat oven to 450 degrees F (230 degrees C).
Press pie crust into a 9-inch pie pan; prick bottom and sides with fork.
Bake crust in the preheated oven until lightly browned, 10 to 12 minutes. Cool completely.
Reduce oven temperature to 350 degrees F (175 degrees C).
Place tomatoes in a single layer of a colander; sprinkle with salt. Let sit for about 10 minutes to release moisture. Blot excess moisture with a paper towel. Arrange 1 layer of tomato slices around the bottom of the cooled pie crust, overlapping the slices. Sprinkle half the garlic and half the basil onto tomato layer. Sprinkle half the Cheddar cheese and half the mozzarella cheese over basil layer. Repeat layering with remaining tomatoes, garlic, basil, Cheddar cheese, and mozzarella cheese. Spread mayonnaise over the top mozzarella cheese layer.
Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes. Cool on a wire rack.

Kitchen-Friendly View

PREP 20 mins
COOK 40 mins
READY IN 1 hr 10 mins

Reviews More Reviews

Aug 10, 2012

Super easy, fast and best of all delicious!

—Elizabeth

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Aug 13, 2012

My Husband made this yesterday and everyone loved it. We have already decided to have it this weekend. What a great dish to take to pot lucks and parties!

—Deborah Rainbolt

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18 Ratings

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Sep 02, 2012

Absolutely delicious and easy. I only made one change. I coated the prepared, cooled,crust with mayo. I have had other Tomato pies get a soggy crust. This might have helped, but, the pie didn't last long enought to find out. A real keeper for fresh tomatoes and basil.

—Cathy Wagner

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Aug 21, 2012

I hate to give something 5 stars when I've altered the recipe, but I didn't change it much. I omitted the garlic and added thinly sliced onions instead. It was unbelievably delicious. Will be making this again and again and again!

—Rachel

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Aug 31, 2012

This was really delicious Elizabeth and such a great way to use up our bumper crop of tomatoes! My only addition was adding seasonings to the mayo along with some parm. Hubby LOVED this and thank you!

—LINDA MCLEAN

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May 27, 2013

A winner at our house. No mozzarella but used provolone, no problem. Subbed ricotta for mayo (used about a tablespoon of mayo to keep consistency smoother) Stuck with the garlic, spread about a tablespoon of parmesan over the reviewers' suggested mayo on crust. Also, from another recipe, dipped the tomatoes in flour before putting them down on crust. I was determined not to have a soggy crust, and I succeeded! The cheese mixture was still a little thick and hard to spread evenly. But it was creamy good once cooked.

—souschef

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May 19, 2013

I subbed the mayo for ricotta and used a parm/swiss cheese mixutre (inspired by the submitter's suggestion). The girls and I enjoyed this as a main dish. After the pie set it was easy to cut into bite size pieces for my one year old and the three year old liked the idea of eating pie for dinner. I'm excited to try this again with some garden fresh tomatoes.

—mrs.embee

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Jan 12, 2013

Have cooked this twice. Both times came out excellent. Spreading the mayo at the end can be a little hard but I found a butter knife works better than a spoon. I used frozen crusts and pre-baked crust, added all ingredients, and then put in the fridge for cooking near the time of the pot luck I was going to. When it came time to cook several hours later I had no problems with sogginess, it came out great! Wouldn't change a thing.

—primags

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Nutrition

Calories
221 kcal
11%

Carbohydrates
13.3 g
4%

Cholesterol
15 mg
5%

Fat
16.5 g
25%

Fiber
1.5 g
6%

Protein
5.5 g
11%

Sodium
828 mg
33%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Summer Tomato Pie

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 221
Calories from Fat: 149

% Daily Value *
Total Fat 16.5g 25 %
Saturated Fat 4.9g 24 %
Cholesterol 15mg 5 %
Sodium 828mg 33 %
Potassium 168mg 5 %
Total Carbohydrates 13.3g 4 %
Dietary Fiber 1.5g 6 %
Protein 5.5g 11 %
Sugars 1.7g
Vitamin A 13 %
Vitamin C 13 %
Calcium 15 %
Iron 9 %
Thiamin 12 %
Niacin 17 %
Vitamin B6 7 %
Magnesium 5 %
Folate 16 %

* 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.