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Delicious Tomato Pie

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
  • Total Time
    Prep: 15 min. + chilling Bake: 30 min. + standing
  • Makes
    8 servings


  • 1 sheet refrigerated pie crust
  • 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


  • 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.
Nutrition Facts
1 piece: 222 calories, 15g fat (5g saturated fat), 17mg cholesterol, 392mg sodium, 18g carbohydrate (4g sugars, 1g fiber), 5g protein.

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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.

  • Trumpetvine
    Aug 31, 2011

    No comment left