Tomato Pie II Recipe -
Tomato Pie II Recipe
  • READY IN 50 mins

Tomato Pie II

Recipe by  

"This recipe is a very big hit with my family, even with my mother-in-law who doesn't like vegetables. This pie is very delicious!"

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings
  • PREP

    15 mins
  • COOK

    35 mins

    50 mins


  1. Preheat oven to 350 degrees F (175 degrees C.) Bring a pot of water to boil and blanch the tomatoes for 1 minute. Peel and slice the tomatoes and drain on paper towels.
  2. Place sliced tomatoes in the pie shell, sprinkle with Italian seasoning, then place the sliced onions on top. In a small bowl, mix the mayonnaise and cheese together. Spread on top of the tomatoes and onions.
  3. Bake in preheated oven for 35 minutes. Remove from oven and let stand for 10 minutes before serving.
Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review
Aug 19, 2008

In my attempt to not let a single tomato go bad from my 50 tomato plants I made this pie. I was super surprised at how good it was. I made my pie crust, Pie Crust IV, from this site. Then I sliced 3 large tomatoes. I layered half in the crust, sprinkled with salt and pepper and then layered half the onions. Repeated with the rest of the toms and onions. I made the topping with Miracle Whip because it was all I had. I thought the cheesy topping was wonderful. This almost tasted like a gourmet type of pizza. The tomatoes get very runny in the pie but when you slice it and put it on your plate it's not runny. Most of the juice stayed in the pie plate which I just dumped out. The only change I may make is too add some green olives next time (I love them and add them to everything) and maybe add some minced garlic to the cheese topping.

Most Helpful Critical Review
Mar 16, 2006

I did not think this recipe was good at all. It came out very goopy and did not taste properly cooked, even though I let it go 5 minutes longer than suggested, fully drained my tomatoes, and let the pie stand for 10 minutes. I also felt that it was very bland. If you still feel you must try this, I would recommend the following adjustments: 1) the pie crust does not cook through during the cooking time, which can be fixed by pre-cooking just the crust for 10-15 mintues or until lightly browned; 2) the onions, although I sliced them very thin, were practically raw. I would recommend sauteing them first before putting them into the pie. I think this recipe might be salvaged by mixing two eggs and some crumbled bacon in with the cheese/mayo mixture, and increasing the cooking time by about 10 minutes or until the top is golden brown.

Jun 09, 2010

Two words...ABSOLUTELY FANTABULOUS!!! I have never written a review in the 6+ years I have been using this website but, this was SO GOOD I couldn't not! I picked out this recipe as a new side dish. It was so easy that my 14 year old daughter whipped it together. It was so delicious, her and her boyfriend are making another right now. A simple recipe, with simple ingredients but intricate flavors and textures. The only change we made was pre-baking the crust, (I used a Pilsbury frozen, it has the perfect amount of salty/sweetness) for 12 minutes and make sure the tomatoes and onions are VERY thinly sliced.

Oct 04, 2004

Great recipe... Really easy and VERY VERY good! I used regular Mayo rather than fat free, and sprinkled bacon bits on the top for a little more flavor, and it was great!

Aug 19, 2009

wonderful recipe, like other reviews, I added a little cheese to bottom of crust before adding tomato, also cooked a few slices of bacon crisp and cooked onions in bacon grease, crumbled bacon in pie. will make this again. yum.

Dec 28, 2007

This pie is delicious! I didn't blanche my tomatoes but just sliced them fresh (I was in a rush) and that turned out just fine. The only drawback was that the mayo/cheese topping,was quite goopy when I cut into it, but looked fantastic. I tried to stick it under the broiler to stiffen it up but it didn't work. I did use regular mayo instead of no-fat though, and that may have made a difference. I will definitely make this again, but perhaps add an egg and some milk to make a bit more of a quiche just to firm up the top. Even so,I will still make it again, Yum!!

May 30, 2007

Super easy and great way to use up tomatoes. Didn't have any problems with the crust not cooking, however, my oven runs hot. I used light Miracle Whip and a blend of Mexican cheese and I thought it was rich in taste. Pop in the oven, serve with a salad and you're done! Thanks!

Apr 28, 2009

Oh devine . Nothing else to say. The mayo seemed weird but it just melds in . Awesome , daughter loved and she's 13. make it !


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 225 kcal
  • 11%
  • Carbohydrates
  • 25.1 g
  • 8%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 11.4 g
  • 18%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 7.1 g
  • 14%
  • Sodium
  • 554 mg
  • 22%

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

See More
Subscribe Today!

In Season

Not The Same Old Chicken
Not The Same Old Chicken

We have so many top-rated chicken recipes, you'll never run out of dinner ideas again.

Slow Cooker Time Savers
Slow Cooker Time Savers

Imagine dinner making itself in the slow cooker while you relax or do other things.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Stacked Tomato and Burrata Salad

Here’s the salad to make when summer tomatoes are at their peak.

How to Make Tomato Basil Crostini

This easy appetizer captures the freshest flavors of summer.

Fresh Cherry Tomato Relish

A fresh cherry tomato relish with garlic and a reduced vinaigrette.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States