Tomato Pie

David Reeves


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 votes
6 - 8
20 Min
25 Min


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


1Preheat the oven and bake pie shell according to directions or until golden brown. Set aside to cool.
2While 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.
3Thoroughly 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).
4Bake in a 400 degree oven for about 25 minutes until cheese is completely melted. Allow to cool for 5 - 10 minutes before slicing.

About Tomato Pie

Course/Dish: Fruit Sides, Pies
Other Tag: Quick & Easy
Hashtags: #Tomato, #Basil