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    You are in: Home / Recipes / Tomato Pie Recipe
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    Tomato Pie

    Tomato Pie. Photo by JenniferH

    1/2 Photos of Tomato Pie

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    20 mins

    50 mins

    seahorse73's Note:

    Saw this on Cooking with Paula Deen, this is so good!

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    Units: US | Metric


    1. 1
      Preheat oven to 350 degrees.
    2. 2
      Blind bake the pie crust, so it is not soggy.
    3. 3
      Place the tomatoes in a colander in the sink in 1 layer.
    4. 4
      Sprinkle with salt and allow to drain for 10 minutes or longer, if you don't the pie will fall apart.
    5. 5
      Layer the tomato slices, basil and onion in pie shell.
    6. 6
      Season with salt and pepper.
    7. 7
      Combine the grated cheeses and mayonnaise together.
    8. 8
      Spread mixture on top of the tomatoes and bake for 30 minutes until lightly browned.
    9. 9
      To serve: cut into slices and serve warm.

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    Ratings & Reviews:

    • on August 21, 2010


      VERY, VERY GOOD....but I wanted to share about the problem of the tomatoes releasing too many juices. I skinned the tomatoes, sliced them about 1/4 think or a bit more. Laid them on a cooking sheet lined with foil....LIGHTLY salt them and pop them into a 375 degree oven until just dry. This does two concentrates the tomato flavor and gets them "summer sweet" an dries them out a bit so they dont sog the crust. PERFECTION. Layer as normal and bake. **Thanks for the post about the Djon mustard, I put a thin (very thin) layer on the crust then a layer of green onions and basil then layered with more onion and basil.....spinkled with pepper and topped with 3/4 cup mayo - but all the cheese. My hubby who was putting his nose up in the air saying "tomatoe pie? GROSS" - LOVED IT.

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    • on March 21, 2010


      This is an excellent summer pie and I've made it for years. Here's how I drain my tomato slices for the recipe. I place my tomato slices on several layers of paper towels on my baking cooling racks that I have placed in my large sheet pans. I salt the tomato slices and then place several layers of paper towels on top and then I place one baking sheet on top of the other with another pan on top to apply just enough pressure to drain the tomatoes without squashing them. It works great and my pies are never watery. I also add bacon bits to the recipe and only use 1/2 a cup of mayo. As others have mentioned, green tomatoes work well in the recipe, too.

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    • on October 21, 2003


      I, too worried I'd have soup instead of a pie. So I kept my expectations low as to how this would set up, and it wasn't that bad. It sliced and served easily -- the slice did fall apart on the plate, but the consistency itself was not too watery. This dish was DELICIOUS! To make it healthier I will likely use lowfat cheese and a BIT less cheese the next time I prepare it. I didn't make this for appearance, and the taste definitely overrides any presentation problems.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (50)

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    Nutritional Facts for Tomato Pie

    Serving Size: 1 (193 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 432.6
    Calories from Fat 279
    Total Fat 31.0 g
    Saturated Fat 10.7 g
    Cholesterol 44.7 mg
    Sodium 637.8 mg
    Total Carbohydrate 28.2 g
    Dietary Fiber 2.0 g
    Sugars 6.2 g
    Protein 11.7 g

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