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How about pie for dinner? This savory staple is a wonderful way to accentuate summer's abundance of tomatoes from the garden or farm stand. —Edie DeSpain, Logan, Utah
Nutritional Facts 1 piece equals 222 calories, 15 g fat (5 g saturated fat), 17 mg cholesterol, 392 mg sodium, 18 g carbohydrate, 1 g fiber, 5 g protein.
Originally published as Delicious Tomato Pie in Country Woman June/July 2008, p38
Cutting Green OnionsI recently tried a recipe that called for 3/4 cup green onions. Instead of using a knife, I found that snipping the onions with a pair of kitchen scissors took only a few seconds. —Kristy B., Kelowna, British Columbia
I recently tried a recipe that called for 3/4 cup green onions. Instead of using a knife, I found that snipping the onions with a pair of kitchen scissors took only a few seconds. —Kristy B., Kelowna, British Columbia
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Reviewed on Aug. 19, 2011 by eh1
Had this tonite,this was excellent!! Very flavorful,easy to make,let tomatoes drain on paper towels, and added a little more mayo.....this will be made again for sure!
Reviewed on Aug. 17, 2011 by Lindanphx
My none veggie loving men loved this pie. I personally thought it was tasty but soggy on the bottom. Will definitely let the tomatoes drain on a paper towel before proceeding. Also, my eldest requested horserelish be added next time.
Reviewed on Aug. 17, 2011 by AdeleDegnan
Not as good as I expected. I like all of the ingredients, but the finished result was disappointing. Hubby liked it all right.
Reviewed on Aug. 17, 2011 by getavilla
I have never made or tasted a "tomato pie" until I made this today. It's the most delicious thing I've ever eaten. I partially prebaked my crust, drained the tomato slices on paper towels but used an Italian cheese blend instead of cheddar. 5 plum tomatoes was the right amount for 2 layers. This will become a regular in my kitchen. P.S.In 30min.@325, mine was done. I love reading others comments & sometimes wonder if we read the same recipe.
Reviewed on Aug. 16, 2011 by Shannon O
Tomatoes, cheese, green onions and bacon! How bad could it be? Sorry, gang, we didn't love this one. I followed the recipe to a tee, but it just wasn't great for us- a surprise since all the TOH recipes are great. If I were to make it again, I would likely leave out the mayo. It's got enough liquid on it's own.
Reviewed on Aug. 16, 2011 by grandmaof09
I replaced the mayo, with sour cream....worked out great!
Reviewed on Aug. 16, 2011 by 1blondebride
Made this recipe last summer for the first time. It was very good. Like the tips from other cooks, re/removing the water a bit and adding pesto! will need to try that next!
Reviewed on Aug. 16, 2011 by garcsarb
Been making this for years. It's wonderful! The only thing I do differently is - I lay the slices of tomato on several layers of paper towel for about a 1/2 hour - reduces the water content.
Reviewed on Aug. 15, 2011 by pigletcat
Follow the recipe iambecka! Its good!
Reviewed on Aug. 15, 2011 by MidwestMiddie
Delicious!I found the baking time to be "Spot On."The crust and bacon are already done, sothe only time necessary is for the roomtemp. tomatoes and the cheese to heat upand blend together.
Delicious!
I found the baking time to be "Spot On."
The crust and bacon are already done, so
the only time necessary is for the room
temp. tomatoes and the cheese to heat up
and blend together.
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