Tomato Pie

Kathleen Morris Recipe

By Kathleen Morris Kat03

These are great for luncheons when made into small tomato pies in Ramikins.

Recipe Rating:
 1 Rating
6 - 8
Prep Time:
Cook Time:


9 inch pie shell, pre-baked
vine ripe tomatoes
1 Tbsp
sweet dried basil (fresh when available)
1 small
finely chopped vidalia onion
1 1/2 c
grated mexican cheese blend
1 c
salt and pepper to taste
Janet Tharpe

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Directions Step-By-Step

Bake pie crust and set aside.
Peel tomatoes, slice 3/4 inch slices and set aside to drain.
Place tomatoes in bottom of pie shell (1 layer), top with chopped onion then salt and pepper to taste - sprinkle with basil.
Mix cheese and mayonnaise and spread over the onions to make a top crust from edge to edge of piecrust. Bake at 350 for 30-35 minutes. Top will be bubbly when pie is ready. Wait 15 minutes before serving.

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