Tomato Casserole

Emma Chapman


Tomato Pie is really a savory tomato casserole. I first had it at Mary Mac's Tea Room on Ponce DeLeon Avenue in Atlanta. The recipe was not in their cookbook and I asked to have the cook come to my table. She wrote the recipe in the book for me. Needless to say she did not give me all the details. I have researched and come up with the full recipe. It never fails to bring rave reviews whenever I serve it. Everyone wants the recipe. This is easy to divide and use a smaller dish.

★★★★★ 5 votes
10 Min
50 Min


2 Tbsp
olive oil
sweet onions, sliced paper thin
salt and pepper
3 1/2 c
ritz cracker crumbs
2 can(s)
(28 oz) each diced tomatoes, undrained
2 1/2 c
1 1/2 c
grated extra sharp cheese
1 1/2 c
shaved parmesan cheese
2 Tbsp
basil, dried


1Preheat oven to 375F.
2Grease a 9 x 13 inch baking dish with olive oil or butter.
3Heat 2 tablespoons olive oil in a large skillet over medium heat and add onions. Cook stirring occasionally until soft and translucent, 4 to 5 minutes.
4Add salt and freshly ground pepper to taste.
5Remove from heat and set aside.
6Crush Ritz crackers in the sleeve or in a food processor. Reserve 1/2 cup crumbs for the topping.
7Place half of the remaining crumbs in the bottom of the baking dish.
8Pour 1 can diced tomatoes with juice over the Ritz cracker crumbs.
9Layer half of the sauteed onions on top of the tomatoes.
10Add remaining tomatoes and onions.
11Sprinkle remainging half of the cracker crumbs over the tomato-onion mixture.
12In a bowl combine the mayonnaise, cheddar cheese, parmesan cheese and basil.
13Spread the mayonnaise mixture over the top and sprinkle on the reserved 1/2 cup cracker crumbs.
14Bake for about 50 minutes or until mixture begins to brown and is slightly bubbling around the edge.

About Tomato Casserole

Course/Dish: Side Casseroles
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Soy Free