Tomato Pie Recipe
Servings Prep Time
6 20minutes
Cook Time Passive Time
35minutes 15minutes
Servings Prep Time
6 20minutes
Cook Time Passive Time
35minutes 15minutes
  • 19 inch Deep Dish Pie Crust
  • 6large TomatoesDepending on the size of your tomatoes, you may use 4-6 total.
  • 1medium OnionFinely chopped sweet onion
  • 1cup Grated sharp cheddar cheese
  • 1/2cup Grated Parmesan cheese
  • 1/2cup Grated Asiago cheese
  • 1cup MayonnaiseI use Dukes mayonnaise
  • 1/2cup Chopped fresh basil
  • 1 Bread crumbsYou’ll sprinkle bread crumbs on the layers of tomato slices as you build your pie
  • 1 Salt and pepper to taste
  1. Slice tomatoes and allow to drain on paper towels for 30 minutes or so. You will want the tomatoes to drain as much as possible before baking so your pie is not soggy.
  2. Pre-bake the frozen pie crust according to package directions and allow to cool.
  3. Layer tomato slices in the pie crust by mounting them pretty high in the shell. In between the layers of tomatoes, sprinkle the chopped fresh basil along with some bread crumbs. This will absorb additional moisture from the tomatoes.
  4. Sprinkle chopped onions on top of the mounted tomatoes.
  5. Mix grated cheeses with the mayonnaise and spread on top of the onions. This is like icing a cake as you will want to completely cover the top of the pie and you may need to add a little more mayo or cheeses to get the consistency you want. I also sprinkle extra Parmesan cheese on top of the pie so it browns nicely.
  6. Bake at 350 degrees for 35 minutes or until top of pie is slightly browned.
  7. Allow to cool before slicing your tomato pie.