Tomato Herb Pie

Jenny Powers


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.

★★★★★ 8 votes
20 Min
30 Min

Blue Ribbon Recipe

Notes from the Test Kitchen:
Grab extra tomatoes at the market and add this recipe to your menu! The combination of herbs, along with the sauteed onions and tomatoes make one fabulous meal. Serve it with a side salad and you have an easy dinner! I really enjoyed the basil in this pie... it packed the perfect flavor punch.


4 to 5
fresh tomatoes, thinly sliced
1 Tbsp
olive oil
refrigerated pie crust, baked in a pie pan
vidalia onion, chopped
1/2 c
chopped basil and chives (1/4 cup of each herb)
1/2 c
cheddar cheese
1/4 c
salt and pepper


1Preheat 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.
2Slice 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.
3Mix the cheese and mayo, set aside.
4Saute the onions until tender on medium heat.
5Put a layer of tomatoes in the pie crust once it has cooled, next sprinkle onions, herbs and pepper. Repeat 2 more times.

The final layer is the cheese and mayo mixture.
6Bake 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.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Southern
Dietary Needs: Vegetarian
Other Tag: Heirloom