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the tomato pie is litterally pizza in a pie plate
We absolutely love this recipe. I made it with the caramelized onions. We followed the prebake instructions on the box for the pie shell which came out perfect.
This is going to be a favourite go-to recipe.
All due respect to the original recipe. Here are my findings:
I used a store bought crust. The temp for pre-baking should be 450* for 10 min.- ish. Chopped and salted the tomatoes for 1 hr (I was working from home so had the time} then squeezed them out in a couple layers of paper towels. Lots of juice left!
I don’t like Tabasco so added a splash of chili powder and a dash of out local fav hot sauce.
Like others said, it was greasy on top at the at the end, but if you rest a couple of paper towels on the top before serving, all that goes away.
We loved it and will keep it in out fresh tomato rotation!
Have been trying to work through a case of some of the best home grown tomatoes on earth and gave this one a shot. First off I didn’t modify the recipe first time around, I don’t know why people do that then post a review, but made this as written with the caramelized onion suggestion to concentrate the flavor and remove the excess water from the onions.
This recipe absolutely kills it. The textures and flavors just work perfectly. Needs very little seasoning when you have really good tomatoes and fresh basil, everything just speaks for itself in this dish. I admittedly was skeptical about using mayo as a binder, but it definitely works, and there’s no mayo taste in the final product. The only thing I would do differently is adjust the blind baking time on my crust, I underdid it a bit, but just one of those I know for next time changes.
To the people who have grease issues, I’m betting you are using too much or a type of cheese that produces a ton of oil, like you’d commonly see on top of a pizza. Some brands and types are much worst than the same cheese from another brand. 50/50 sharp white cheddar and monterray jack was perfect for me, browned nicely, no oil whatsoever.
Anyway, definitely a keeper. I don’t think I would try this with grocery store tomatoes, it really needs to be done with home grown ones IMO. Everything about this is good though.
So easy and delish
So good I am going to make several more to share tomatoes.
Delish! I did add one well beaten egg to the mayo cheese mixture and it gave you a more solid pie. The flavor is outstanding and it really has to be made with fresh just picked tomatoes. No store-bought tomatoes for this beautiful pie!
Currently waiting on mine to come out of the oven in about 30 min. Can’t wait! But I do have a question. If I wanted to make another one as a thank you to someone, should I bake it and then freeze/refrigerate, or just assemble, refrigerate, and let the recipient bake it? Curious to know the answer. Thank you!!
Hi Buck, I think the tomatoes would break down too much in an assembled, unbaked, refrigerated pie and the recipient would be left with a slosh pit after baking. So don’t go that route. We’ve not tried freezing the pies, but a few of our readers have done it and been pleased. Here’s Marion: “At the end of every Summer I make the pies to use up the rest of my garden tomatoes. I wrap the cooked pies up in plastic wrap and then tin foil and freeze. We have tomato pie all winter! When reheated, they are just as delicious!!” Or you could bake the pie and give it away, unfrozen. Hope that helps.
Did you leave out the eggs in the ingredients? Flat and gooey. And I cooked it the maximum amount of time listed. Never will make again.
Simply Delicious! This was the first tomato cheese pie I’ve made and is now a favorite! I was skeptical on the amount of cheese but truly is just right. And her pie crust recipe is now my favorite! Buttery, flaky and flavorful!
First time making tomato pie even though I’d heard of it before. I had a lot of fresh tomatoes and it’s a good way to use them at the end of summer. I used red and yellow tomatoes and added diced cooked bacon! Absolutely delicious!! Will be making a second one in a couple days and use the other store bought pie crust! I also put a thin layer of cheese in empty pie shell when prebaking to help prevent soggy crust.
Great idea to put a thin layer of cheese in the bottom of the empty pie shell. Thank you Lucinda!
Perfect for a cold, early fall night. Heats up well too!
Theres a local cafe that makes something tomato pie and was afraid to make my own. This was my first attempt and it was divinely delicious! I used a stroe bought pie crust. (Must admit i was a little afraid of the mayo). Hubby and I loved it too even though he doesnt usually like cooked tomatoes! Thanks for the recipe! This is def a keeper!
I LOVED this recipe. It was my first time making–or eating–tomato pie but won’t be the last. I used a crust from a local market who sells a great homemade and a combo of regular and cherry tomatoes from my garden. The kicker that put it over the edge were the caramelized onions–highly recommended.
Made this yesterday, it was very good, my husband said it’s a keeper! I’d like to use something other than mayonnaise though, do you think ricotta would have the same binding effect?
Hi Sue, ricotta would be too wet, I think. One commenter said she used Greek yogurt and was pleased with the results. Are you not wanting the pie to be so rich, or are you out of mayonnaise, or do you simply not like it? The one-half cup really does make a big difference in giving the pie some substance without being too rich or creamy. A few people have reduced the amount and been pleased with the results, too.
Beyond phenomenal! Have made this twice in the last week. Once I added two ears of corn. Today I also added four strips of cooked bacon minced. Rave reviews. Wish I could attach an image. Absolutely delicious with or without the bacon and corn. Also added three cloves of garlic. Both times.
Great, Victoria, I’m so happy you like the tomato pie!
I had heard so much about this pie but I was disappointed. I found it to be pretty greasy and not super flavourful.
I made it, tweaked it (because I didn’t have fresh basil), we ate it, and we loved it! I will DEFINITELY be making it again!! I used fresh Roma tomatoes, so there wasn’t as much juice to deal with.
Absolutely loved it!
Delicious! I caramelizad the onions and added corn. Next time I will increase the amount of basil. Do you happen to have nutrition information for this recipe? Thank you!
Hi, Terry! Glad you liked the tomato pie, and basil is such a tasty addition. We don’t currently calculate nutritional information on our recipes. I’d recommend using an online nutritional calculator like this one.