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This is a fabulous base recipe! Thank you! After blind baking the crust with weights, I added a layer of shredded asiago and let that brown. The crust remained crisp.
Used different cheese and veganese instead of mayo and the pie was great. Already have a request for anrepeat b
This was yummy – a big hit with my husband. I added half a pound of cooked Italian sausage to make it even more hearty. I also put a very thin layer of mayonnaise on the cooked pie crust to keep it from getting soggy. Next time I will reduce the mayonnaise to 1/3 of a cup.
The pie was amazing first time making it !!! Thank you for the recipe , Basil to me was key for flavor so enjoyed and shared with friends !!!
I am going to make it tonight. Can I use puff pastry instead of pie crust?
Hi Nancy! Hmm, I don’t know that it would quite be the same thing or work the way you would want it to. Instead, I’d recommend the method involved in this Tomato Ricotta Tart Recipe, and use your puff pastry instead of the phyllo that it calls for. You should get similar results. Please let us know how it goes!
Tasty summer dinner, with homemade crust. Made two pies and took one to neighbors. Added a bit more cheese and mayo. Tabasco adds a little kick. Fresh basil takes this recipe to a special level
I’m so glad you liked it Jennifer!
Made this today. Peeled tomatoes and caramelized one large vidalia onion as others suggested, and used dried basil. Prebaked pie shell and it remained crisp. It was fantastic! Will make again.
Yay! Love Vidalia onions. So good.
Fabulous! My husband wanted a Tomato Pie with our tomato harvest. He found this recipe. I thought any tomato pie sounded disgusting. We had it for dinner 3 nights, and we don’t usually eat leftovers that long. We used a refrigerated dough, 1/8 C lightly dried basil, carmelized the onions, put the tomatoes in a salad spinner to discard seeds and juice, and then salted them and drained them in a colander. A friend suggested using Duke’s mayo for good flavor. Again fabulous!
Duke’s Mayo is a thing, that’s for sure. So glad that you liked it and it worked out! Thanks for your comment, Pat.
OMG! thank you for this simple & absolutely wonderful receipt! I don’t do a lot of cooking anymore as I’m all by myself, however I’m from Charleston,SC & I have been wanting a tomato pie forever! My friend used to make me one every summer, but I have moved away so I had to dust off the pie plate & rolling pin & have a go at it… NO! I bought a ready made pie shell!I’m sure a homemade one would be better but! Anyway you get the picture!
I made this recipe using peeled and diced ripe tomatoes, I also sautéed the onions with some garlic and finished them with a drizzle of thick balsamic vinegar. I used sharp white cheddar, mozzarella and parmigiana. It turned out fantastic. I made 2 pies and didn’t cook the second one until the next day and it was also great.
I’ve been making this pie for a few years now, and everyone loves it! It’s a great way to use tomatoes from my garden. Love this dish. I play around with the cheeses too – sometimes more cheddar, other times more mozzarella. Add bacon for a little something extra. Thank you for this recipe!!
Ok I made it just like the recipe stated and it just didn’t turn out the way I had hoped. First of all, if I try it again, I will peel the tomatoes first because that was a huge issue with it. The recipe never stated if they should be peeled so I didn’t. Second, even with a deep dish pie crust (store bought), the 3 cups seemed like way too much for the crust. Lastly with the 2 cups of cheese (I used a combo of monterey and cheddar) it just seemed to float in grease. I was so excited to make this only to be supremely disappointed.
I riffed on this recipe and won second place at a pie bake-off amongst 23 entries! I used black pepper and thyme in my crust recipe and lined it with slices of sharp provolone. My filling was caramelized Vidalias, roasted tomatoes, and sautéed squash as the filling. I’ve made the recipe as written before and really think that the onions need to be cooked, and that roasting the tomatoes helps cut down on the water (not to mention the flavor that roasting adds). This recipe is a great starting point – thank you for sharing!
Hi Jordana, what fun, congratulations! I love your ideas of incorporating black pepper and thyme into the crust, as well as using already caramelized onions and roasted tomatoes. Roasting the tomatoes first would certainly address the water issue with this pie. Thanks for letting us know of the success you had with your changes!
Made this for dinner and it was AMAZING. Does anyone have any suggestions if I were to make a couple of these pies a day before for a big group on how I would reheat them the next day? If you have any suggestions on reheating a tomato pie – send them along!
Hi, Christie! You could just rewarm them in a low oven — 300 for about 20 minutes. To prevent he edges of the crust from over browning, cover them in tinfoil. Good luck!
I love tomato pie but can’t stand mayo. Is there any substitute for the mayo that you can recommend for this recipe?
Hi, Yasmin! Great question. You could try replacing it with pureed cottage cheese, plain Greek yogurt or sour cream. If you try it, let us know how it goes.
I have the same recipe, but an alternate to try is also italian salad dressing instead of mayo.
I just made this recipe. I added sautéed Vidalias and garlic as my first layer on the crust. I’m a vegan, so I made two pies. One with regular cheese and mayo for my husband and one with vegan mayo and vegan cheese for me. You should try vegan mayo if you hate regular. It’s sweet and tangy and the pies look identical. I love this pie so much.
I grew up in New Jersey.in a gardening family. Towards the end of the summer, my Mom used to make a fabulous red and green tomato pie recipe that follows this recipe almost exactly. Sub half-ripe green tomatoes for about a third of the total.
Absolutely delicious and easy to make! One of my favorites ever :)
This was the best tomato pie I have ever had. Drying the tomatoes in the frig as one reader suggested and caramelizing onions made such a great pie. Thanks for the recipe!
This pie bright back memories of spending long days with my brother and Charleston born an bred sister in law. Absolutely wonderful!
Love it & it was so easy!