Delicious Tomato Pie
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
Ingredients
- 1 sheet refrigerated pie crust
- 1-1/4 pounds tomatoes (5 large), cut into 1/2-inch slices, seeded
- 1/2 cup thinly sliced green onions
- 2 tablespoons minced fresh basil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup reduced-fat mayonnaise
- 1/2 cup shredded reduced-fat cheddar cheese
- 2 bacon strips, cooked and crumbled
- 2 tablespoons shredded Parmesan cheese
Reviews
Used for a brunch. Well received.
This was a huge hit at our house. I added a layer of cooked chicken between the tomato layers to make it heartier, and also used a cornmeal crust. Excellent!
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This pie is a summertime favorite! I use regular beefsteak tomatoes from our garden and they work just fine. It fills your mouth with flavor with every bite and is so good that we eat it once a week during tomato season.
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Great for breakfast, lunch or dinner!
This is so good! I will plan make on very often! I followed the recipe as written & it was delicous!
It was tasty but I may not make it again, for a meal anyway, perhaps for an appetizer or something-- I did bake pie shell for about 15 mins prior and blotted extras moisture from tomatoes, which kept it from being soggy.
Simply amazing. It is easy to put together and once you follow the first recipe, you can adapt it to your taste and seasonings.
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