Total Time
Prep 5 mins
Cook 30 mins

This is one of my most favorite appetizers, great for serving in the summer when tomatoes are at their best. I once tripled the garlic, not very sociable!

Ingredients Nutrition


  1. Bake the piecrust at 375 degrees 10 minutes, or until light brown.
  2. Meanwhile, in small saucepan, combine oil and garlic.
  3. Cook over low heat just until heated, stirring occasionally.
  4. Arrange half of the provolone cheese over the partially baked crust.
  5. Sprinkle with half of the basil and top with half of the tomatoes.
  6. Sprinkle with half of the Parmesan cheese.
  7. Repeat layers.
  8. Finally, spoon garlic mixture over pie.
  9. Bake at 375 degrees for 15-18 minutes or until cheese is melted and crust is deep golden brown.
  10. Let stand 5 minutes.
Most Helpful

I have tons of fresh tomatoes and most tomato pies have mayonnaise this receipe is great! My dieting friends loved it!

A.M. Collins July 28, 2002

Yummy pie. I used a whole wheat pie crust and it was wonderful. I too only used parmesan and it worked out well. Be sure to drain the tomatoes the best you can or it might end up a bit soggy. Delicious and one I'll be sure to make again. Thanks for posting.

zaar junkie September 13, 2009

we loved this. i did add cooked chopped bacon (left overs) and cooked red onion. it was a request by my DD. boy was she happy with this one. will definately make again. thanks for a great way to use up those garden tomatoes. julie

Jules211 September 08, 2009