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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. 15, 2011 by Jan 2902
Excellent! I also spread some pesto on the bottom before I added the rest of the ingredients. It gave another nice flavor to the recipe........also used a mixture of mozzarella and provolone cheese.
Reviewed on Oct. 26, 2010 by tiggerka
This was a wonderfully flavorful dish. Everyone in the house devoured it (even the 11yr old pickypuss!)
Reviewed on Sep. 15, 2010 by iambecka
I don't know what I did wrong. I had this dish at a restaurant and it was delicious. I have made it twice. First time I just guessed and it was terrible. Second time I used this recipe. It was better but not good like the restaurant. I did cook for about 1 hour and 15 minutes. My tomatoes may have been too big because it was about 2 inches above the pie shell. I used 5 large. I pulled a couple of pieces out but by then it didn't work. Are the tomatoes supposed to lie flat on the shell or lay on top of each other? I will try this again because I know it has to be good. I guess user error! I ate it anyway.
Reviewed on Sep. 01, 2010 by msmyra5
I doubled the amount of cheese, but probably didn't need to. This had lots of flavor, and even my skeptical kids liked it. I baked the crust pretty completely (13 min.), which I think helped it hold together, and kept it loosely covered with foil for the last half of baking time, to prevent the crust from being overcooked. Thanks for this--I'm so glad I tried it!
Reviewed on Aug. 19, 2010 by Cape May Connie
We enjoyed this pie. I made my own crust but baked it about 75 percent before I added the filling. I made this before and found a fully baked crust get too brown when I baked it again with the filling. I also added a bit of chopped fresh oregano with the basil. I have used both cheddar and mozzarella cheeses and they are both good.
Reviewed on Aug. 15, 2010 by Seminoles
Very, very good. Served a green salad with this and it was a nice summer meal.
Reviewed on Aug. 03, 2009 by imanangelbaby
Reviewed on Aug. 01, 2009 by Helen young
Reviewed on Jul. 28, 2009 by Karen Y
Sound great and my family would love it with more onions, and oregano instead of basil and add ground beef! Will make this!
Reviewed on Jul. 27, 2009 by lindaclifford
Loved this pie!! Used 2 cups cheese/1 cup mayo...easy, anddelicious!
Loved this pie!! Used 2 cups cheese/1 cup mayo...easy, and
delicious!
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