How about pie for dinner? This savory staple is a wonderful way to accentuate summer's abundance of tomatoes from the garden or farm stand. —Edie DeSpain, Logan, Utah
Delicious Tomato Pie Recipe photo by Taste of Home
1-1/4 pounds tomatoes (5 large), cut into 1/2-inch slices, seeded
1/2 cup thinly sliced green onions
2 tablespoons minced fresh basil
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup reduced-fat mayonnaise
1/2 cup shredded reduced-fat cheddar cheese
2 bacon strips, cooked and crumbled
2 tablespoons shredded Parmesan cheese
Directions
Unroll crust into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°.
Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 10-15 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack.
Reduce oven setting to 350°. Place half of the tomatoes in crust. Top with onions and remaining tomatoes. Sprinkle with basil, salt and pepper. Combine mayonnaise and cheddar cheese; spread over tomatoes, leaving 1-1/2 in. around the edge. Sprinkle with bacon and Parmesan cheese.
Bake until tomatoes are tender, 30-35 minutes. Let stand 10 minutes before cutting.
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Average Rating:
Janadele
Jul 31, 2016
Used for a brunch. Well received.
dnaheish
Jul 23, 2012
This was a huge hit at our house. I added a layer of cooked chicken between the tomato layers to make it heartier, and also used a cornmeal crust. Excellent!
brendahys
Jul 3, 2012
No comment left
Magda1
May 23, 2012
This pie is a summertime favorite! I use regular beefsteak tomatoes from our garden and they work just fine. It fills your mouth with flavor with every bite and is so good that we eat it once a week during tomato season.
redd010904
Jan 7, 2012
No comment left
lengelfam
Oct 12, 2011
Great for breakfast, lunch or dinner!
lisa8251
Sep 30, 2011
This is so good! I will plan make on very often! I followed the recipe as written & it was delicous!
DCHeilman
Sep 7, 2011
It was tasty but I may not make it again, for a meal anyway, perhaps for an appetizer or something-- I did bake pie shell for about 15 mins prior and blotted extras moisture from tomatoes, which kept it from being soggy.
san-bob-lavoie
Sep 2, 2011
Simply amazing. It is easy to put together and once you follow the first recipe, you can adapt it to your taste and seasonings.
Reviews
Used for a brunch. Well received.
This was a huge hit at our house. I added a layer of cooked chicken between the tomato layers to make it heartier, and also used a cornmeal crust. Excellent!
No comment left
This pie is a summertime favorite! I use regular beefsteak tomatoes from our garden and they work just fine. It fills your mouth with flavor with every bite and is so good that we eat it once a week during tomato season.
No comment left
Great for breakfast, lunch or dinner!
This is so good! I will plan make on very often! I followed the recipe as written & it was delicous!
It was tasty but I may not make it again, for a meal anyway, perhaps for an appetizer or something-- I did bake pie shell for about 15 mins prior and blotted extras moisture from tomatoes, which kept it from being soggy.
Simply amazing. It is easy to put together and once you follow the first recipe, you can adapt it to your taste and seasonings.
No comment left