Real Recipes From Real Home Cooks ®

tomato pie

★★★★★ 4
a recipe by
David Reeves
Collierville, TN

Here's yet another delicious way to use those fresh, ripe summer tomatoes. My first introduction to this dish was in 1995 with a recipe by Mrs. Betty Dunn, wife of former Tennessee Governor Winfield Dunn. There are so many versions of this wonderful classic, and it is easy to create your own - just be careful not to mask the taste of the tomatoes.

★★★★★ 4
serves 6 - 8
prep time 20 Min
cook time 25 Min

Ingredients For tomato pie

  • 1
    9" pie crust, homemade or pillsbury
  • 3 - 4
    ripe summer tomatoes, sliced 3/4" thick
  • 2 - 3 pinch
    kosher salt
  • 2 - 3 pinch
    freshly ground black pepper
  • 3 Tbsp
    fresh basil, finely chopped
  • 2 Tbsp
    fresh chives (or substitute 2 cloves thinly sliced garlic)
  • 1/2 c
    hellman's or duke's mayonnaise
  • 1 c
    grated sharp cheddar cheese
  • 1/2 c
    grated parmesan cheese
  • 1/2 c
    grated gruyere cheese

How To Make tomato pie

  • 1
    Preheat the oven and bake pie shell according to directions or until golden brown. Set aside to cool.
  • 2
    While crust is baking, peel and slice tomatoes placing them on paper towels to absorb excess moisture. Cover bottom of crust with tomato slices. Season with salt and pepper; then sprinkle with basil and chives.
  • 3
    Thoroughly mix cheeses with mayo in mixing bowl, and spread over the top of the tomatoes. (Note: substitute whatever cheeses that you like or have on hand, e.g., mozzarella, that melt well).
  • 4
    Bake in a 400 degree oven for about 25 minutes until cheese is completely melted. Allow to cool for 5 - 10 minutes before slicing.