Tomato Pie

Delicious! Easy to prepare. Hubby loved it. He suggested that crumbled cooked Italian sweet sausage might make a good substitute for the bacon. We both like it as written!

Wow! SO delicious that I’ve made it two weekends in a row. There’s something about the combination of the sharp cheddar cheese and mayonnaise that creates this wonderfully tangy glue that holds the whole thing together. I highly recommend this recipe!

OMG! This is life changingly good! I think I’d either let the tomatoes rest longer after salting or even put them in a dehydrator for a hour or so, but I could eat the entire thing myself!!

After eating 1-2 tomato sandwiches on daily basis for past 2 months, hub finally said give these away! Instead ,used this recipe as guide for the pie. sliced and let salted tomatoes drain for 1hr. Blind baked store bought pie crust for 10 min and took out of oven and added some shredded mozzarella and let cool. Mixed cheese topping with mayo, sharp cheddar, cream cheese, sour cream, chives, onion and garlic powder, italian seasoning and spread between layers and on top of tomato slices. Baked covered with foil 30 min and uncovered 30 min. Refrigerated overnight. Just had for lunch zapped in microwave 30sec. Crunchy crust, not mushy at all. Delicious!

Love this and will make again. I baked the pie crust before filling.

This is what my pie looked like before baking. I used all the ingredients but I used 1 teaspoon of sweet dry basil because there wasn’t any fresh available locally. I did pre-bake the crust with some mozzarella on the bottom. I made the cheese mixture but instead of putting all of it on top, I put part of it on each layer of tomatoes. I read the comments and took everyone’s advice on draining the tomatoes on a paper towel with salt on top. I let the tomatoes drain for about 1/2 hour. That worked really well. I didn’t have any issue with a runny pie. If you make your pie like this be careful you don’t let the bacon on top get too brown. I did put most of the bacon in the pie as the recipe suggests. This was wonderful!

I’m giving this recipe four stars because it’s open to a lot of interpretation, for example the written recipe and the video don’t match. To start with remove skins or not? I did not with my fresh Jersey tomatoes and won’t next time either; just not worth it to me. I did use a refrigerated pie crust. I did put it into the oven lined with parchment paper and dried beans for 15 minutes before placing the layers in and returning it with foil for another 15 minutes. I was having difficulty spreading the cheese/mayo and I can’t figure out why and why nobody else has mentioned it. Anyway after the next 15 minutes it was easier. I wondered if 30 more minutes would be too long however it came out just right. Also I used 3/4 lb smoked thick cut bacon crumbles and I’d do that again. There was zero sogginess. There are many variations of this recipe on this site. I looked at several but decided this one sounded the best.

I was skeptical about this recipe I had an abundance of garden tomatoes and so i decided to try it and We Love it!

Easy and delicious. The fresher the tomato the better. Use extra basil.

The flavor is amazing, but the tomatoes release so much moisture while cooking that your pie crust comes out soggy and the bottom of the pie is filled with liquid. I am not sure how to correct this. I had the tomatoes on paper towels before adding them to the dish, and I also salted them to help bring out some additional moisture. It didn’t help.

I baked it a little longer without the foil to help remove some of the water/liquid from the tomatoes so it was less sloppy

I cooked it just as written. It was fabulous. Thanks again.

Omitted bacon

Outstanding, actually used chopped Italian seasoning I think it spiced it up a little more. Did both pre baked and cover crust with egg white and cheese .

OMG!! New favorite for sure. Didn’t pre-cook the crust quite enough, but other than that this was amazing. So glad I found this recipe

I made this recipe exactly as it was written and it came out great. A lot of times in recipes the amount of seasoning is too little but this was just perfect. Three of us polished off this tomato pie and wanted more; there wasn’t any more though – I should have made two! I did prebake the crust to prevent sogginess.

I really loved this one. I added a little Parmesan cheese in the bottom of crust. So savory and delish. Will make again.

We loved the pie it was awesome, superb. The only thing I did different was i bake the crust about 12/15 minutes then took it out of oven and sprinkled some mozzarella cheese in the bottom of pan. It keeps the crust from being soggy. Then you start layering all your goodies as directed. It IA amazing. I will make again very soon.

I made no changes. It was a little spicy but I liked it! I did bake the crust a little w/o the egg white. Next time I will try baking the crust with the egg white before filling it. Thanks for sharing.

Tasted great! Husband & I both enjoyed. My tomato plants are dormant now due to extreme heat but I can’t wait to do this again with fresh tomatoes! Our definitions of large must differ. I used 3 lg store bought and that was plenty. Otherwise I stuck to the recipe. Husband did say he would have said no way if I told him about it prior to making! He loved it.

This was delicious. I rested the tomatoes with salt on paper towels for 15 minutes to reduce moisture. Baked the pastry dough with some cheddar & monterey cheese for 5 minutes to firm it up. And I used dried Basil. But boy, oh boy this was delicious. Paired it with roasted okra. Perfect meal. I will make this again next week.