My family enjoys grilling chicken in the summer, and I frequently make this dish for them.
| Prep Time: | 25 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 1 (9 inch) refrigerated pie crust (such as Pillsbury)
- 1 ½ cups shredded mozzarella cheese, divided
- 5 Roma tomatoes, or more to taste, cut into wedges
- 1 cup loosely packed basil leaves, coarsely chopped (Optional)
- 2 cloves garlic, minced
- ½ cup fat-free mayonnaise
- ¼ cup grated Parmesan cheese
- ⅛ teaspoon ground white pepper
- 8 whole basil leaves (Optional)
Instructions
- Preheat the oven to 450 degrees F (230 degrees C).
- Press pie crust into a 9-inch round pan or glass pie plate; fold excess dough under and press to form a thick edge. Cover the edges with aluminum foil.
- Bake in the preheated oven until light brown, 10 to 12 minutes. Remove from the oven and sprinkle 1/2 cup mozzarella cheese over the bottom. Reduce the oven temperature to 375 degrees F (190 degrees C).
- Drain tomato wedges in a colander or on paper towels, then arrange over mozzarella cheese. Sprinkle with basil and garlic.
- Combine remaining 1 cup mozzarella cheese, mayonnaise, Parmesan, and white pepper in a mixing bowl. Spread evenly over tomatoes; do not spread onto crust.
- Return to the oven and bake until the top is golden and bubbly, 35 to 40 minutes. Cover the edges with a ring of foil to keep from overcooking if needed. Garnish the pie with whole basil leaves and serve warm.
- The directions for prebaking the crust are based on the particular brand mentioned. Follow instructions on the box if using a different brand.
Nutrition Facts
| Calories | 279 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 2 g |
| Protein | 8 g |
| Saturated Fat | 6 g |
| Sodium | 474 mg |
| Sugars | 5 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Added 1/4 cup chopped onion and a 3/4 cup mayo/2 egg mixuture. Just enough to make it more ‘sturdy’ YUM
Made it using tomatoes on the vine, sliced round, not in wedges. Incredible. Even the picky father liked it and said he would eat it again! Thank you for the recipe 🙂
There are tons of tomato pie recipes out there. I like this one bc it is simple and can take adjustments for personal preference. I used 3 cups of cherry tomatoes, I had many to use up, I didn’t cut them up, just added them whole. The 1/2 cup of may is just enough to hold the cheese together w/o tasting the mayo. I used a roll out dough to make a galette. Next time I will use the pie shell. Mozzarella is the best cheese, it melts so gooey. It baked in about 30 mins. A good way to use up tomatoes.
This Tomato Pie recipe is AWSOME! I used an Amish “Pat in Pan” pie crust It turned out Wonderful
Loved it except I didn’t use any mayo, no basil and I covered the pie with another crust. Tastes super delicious!! I make this weekly now my husband loves it so much!!
I absolutely loved it! I wouldn’t change a thing!
Me and my family loved it I add it so ground Italian sausage was delicious
As a classically trained Chef (retired) the only change was I made my own crust. I must say though the premade store crusts are quite good. Everything was spot on and my guests really enjoyed it. I would highly recommend this recipe to anyone. Very elegant. Less is more!
This recipe makes the Best Tomato Pie!! Have made it every week with our tomatoes, never gets old. Full of flavor and ease of making it is great. Browns beautiful.
We were running out of mayonnaise, so I substituted with a spreadable cream cheese. I also used mostly fresh mozzarella, which may have added too much moisture. Still tasted pretty good!
I have made it twice now.. first time it was pretty soggy but delicious. Second time I was much more vigilant in getting the tomatoes dry and took the suggestion of adding a little flour. Wonderful and I highly recommend it!
I made this tonight since I had an abundance of fresh garden tomatoes and it is so good! I didn’t really measure anything…kind of “eyeballed” it…but it came out absolutely delicious! And I even used dried herbs instead of fresh! You could customize it to your taste (adding meat, spinach, onions or whatever) but it great “as is.”
I Made this today and Yummmmmm. I added red onion sliced thin