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My review
Fresh Tomato Pie
Britt Terry
"A great way to use surplus tomatoes from your garden. Tasty served warm or cold! You may want to add chopped fresh herbs for flavor."
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Ingredients
servings 283 calsOriginal recipe yields 8 servings (1 9-inch pie)
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- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C).
- Bake the pastry shell for 8 to 10 minutes or until browned.
- Slice onion and place in the bottom of pastry shell. Slice tomatoes and arrange over onions. Add black pepper to taste.
- In a medium bowl, combine mozzarella, parmesan and mayonnaise. Spread this mixture evenly over tomatoes.
- Bake at 350 degrees F (175 degrees C) for 20-25 minutes or until golden brown. Once cooked, garnish with fresh herbs.
Nutrition Facts
Per Serving: 283 calories; 23.8 g fat; 14.3 g carbohydrates; 4.3 g protein; 14 mg cholesterol; 306 mg sodium. Full nutrition
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Reviews
Read all reviews 164193 Ratings
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Most helpful positive review
5/30/2007
This is a great pie that I have made frequently! I have made a few changes to make it more flavorful. I use the refrigerated pie crust that you unroll into the pie pan, just prick it a lot on ...
Most helpful critical review
8/20/2002
This needs to cook longer because the onions were too raw. Perhaps cooking the onions beforehand and then putting into crust.
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5/30/2007
This is a great pie that I have made frequently! I have made a few changes to make it more flavorful. I use the refrigerated pie crust that you unroll into the pie pan, just prick it a lot on ...
8/28/2007
This was delicious. I've made this several times and have tweaked it a bit. I pre-bake my crust a bit longer, pre-cooked the onions w/garlic. I sprinkle some Monterey Jack cheese, (I prefer this...
8/31/2000
What a wonderful treat! To cut down fat calories, I lined a dish with a couple of flour tortillas instead of a pie crust. This too eliminated any prior baking.
7/6/2003
This looked really interesting to me, so I decided to give it a try and bring it to a party this past weekend. Because there were a lot of non mayo and onion eaters I left those two ingredients ...
6/3/2007
This was a good way to use tomotoes. I followed the suggestions of prior reviews and made the following changes: *After pre-baking the crust, I sprinkled the bottom w/cheese *I diced the tomato...
8/20/2002
This needs to cook longer because the onions were too raw. Perhaps cooking the onions beforehand and then putting into crust.
10/3/2004
I made this for a brunch. I sauteed the onions in butter before putting in the pie shell. I also used Roma tomatoes which have less water in them so I didn't have a problem with them making the ...
8/25/2000
Great way to use up an abundant tomato crop. I will make it again but next time I will seed the tomatoes and bake at a higher temperature.