Tomato pie

A great way to use surplus tomatoes from your garden, or ours… we still have plenty of tomatoes to make this tasty dish.  When it comes to savory pies, tomato pie is my favorite by far. The tang of the tomatoes, enhanced by the basil and oregano and complemented by the creamy cheeses and buttery, flaky pie crust–there is simply nothing else like it in the world. Serve with a side salad and you have a wonderfully satisfying meal. It’s great served warm or cold, enjoy!


1 double 9-inch pie crust
4-5 tomatoes, sliced
1/4 cup fresh basil, chopped (feel free to add more if you’re a basil lover)
2 cups shredded sharp cheddar cheese
1/2 cup shredded parmesan cheese
3/4 cup light mayonnaise
1-2 large garlic cloves, minced
Salt and pepper, to taste


Preheat oven to 400 degrees.

Mix together cheeses, mayonnaise, garlic and salt and pepper in a bowl. Set aside.

Line a 9-inch pie pan with one pie crust, trimming sides if necessary. Layer half of the sliced tomatoes in the bottom of the crust. Sprinkle with fresh basil. Spread half of the cheese mixture over tomatoes and basil.

Repeat another layer of tomato, basil and cheese. Place second crust over the top of the pie and prick with a fork.

Bake for about 40-50 minutes or until crust is golden brown, check on crust after 20-30 minutes and cover edges of crust with foil if they are getting too brown.


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