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tomato herb pie

(8 ratings)
Blue Ribbon Recipe by
Jenny Powers
Abingdon, VA

I made this with fresh tomatoes and herbs. This pie can be eaten hot, room temperature, or cold. It is good as an entree served with a salad. It is so good, try it and put a smile on your face.

Blue Ribbon Recipe

Grab extra tomatoes at the market and add this tomato herb pie to your menu! The combination of herbs, along with the natural sweetness from the sauteed onions and tomatoes, make one fabulous meal. Basil adds a fresh summer flavor. Serve with a side salad and you have an easy summer dinner.

— The Test Kitchen @kitchencrew
(8 ratings)
yield 8 serving(s)
prep time 20 Min
cook time 30 Min
method Bake

Ingredients For tomato herb pie

  • 4 to 5
    fresh tomatoes, thinly sliced
  • 1 Tbsp
    olive oil
  • 1
    refrigerated pie crust, baked in a pie pan
  • 1
    Vidalia onion, chopped
  • 1/4 c
    chopped basil
  • 1/4 c
    chopped chives
  • 1/2 c
    cheddar cheese
  • 1/4 c
  • salt and pepper

How To Make tomato herb pie

  • Pie crust baked until golden brown.
    Preheat the oven to 450 degrees. Put the unbaked pie crust in a 9-inch pie pan. When the oven is preheated, bake for 10 mins.
  • Sliced tomatoes sprinkled with salt on a cooling rack.
    Slice the tomatoes thin and put them on a cooling rack over the sink. Salt and let stand for 15 mins to drain some of the juice.
  • Mayo and cheese mixed together.
    Mix the cheese and mayo; set aside.
  • Sauteeing onions until golden brown.
    Saute the onions until tender on medium heat.
  • Layering onions, tomatoes, and herbs in the cooled crust.
    Once the crust has cooled, put a layer of tomatoes in the pie crust. Next sprinkle onions, herbs, and pepper. Repeat 2 more times.
  • Mayo/cheese mixture spread over pie as it bakes.
    Drop the cheese and mayo layer on top. Bake in a 350-degree oven for 30 mins. Halfway through, spread the mayo and cheese evenly. It is easier once it is heated. When done, allow to cool on a cooling rack.