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My review
Tomato Pie I
2
Donnak
"Tastes like a BLT sandwich, only better. The basil is what makes it so delicious. You will not regret this one. Use any favorite cheese for this recipe."
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Ingredients
servings 468Original recipe yields 6 servings
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- US
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Directions
{{model.addEditText}} Print- Preheat oven to 375 degrees F (190 degrees C).
- In alternating layers, fill pastry shell with tomatoes, basil, scallions, bacon, garlic powder, oregano, and red pepper. In a small bowl, mix cheese with mayonnaise. Spread mixture over top of pie. Cover loosely with aluminum foil.
- Bake in preheated oven for 30 minutes. Remove foil from top of pie and bake an additional 30 minutes. Serve warm or cold.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 223286 Ratings
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Most helpful positive review
8/23/2007
I really liked this! To keep the bottom of the crust from getting soggy brush egg whites on it and bake it alone first.
Most helpful critical review
8/24/2011
We love tomato pie! I find that baking the pie crust by the directions, removing from oven and immediately sprinkling 1/2 cup mozzerella cheese over bottom and allowing it to cool for an hour, ...
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8/23/2007
I really liked this! To keep the bottom of the crust from getting soggy brush egg whites on it and bake it alone first.
12/26/2003
My family loved this one. I sliced my tomatoes and put them on a cooling rack over a sheet pan, salted them and let them sit for an hour to drain. Then I patted them down with dry paper towels...
3/23/2004
Very good. I would recomend pre-baking the pie crust 10 minutes or so...helps if the tomatoes are a little to watery (I even salted and drained them). The flavor was good, my husband thought i...
7/26/2009
I have made this twice in the past week. I sliced my tomatoes first and let them "drain" on towel-covered cookie sheet so juice didn't make my pie crust soggy. Also, baked pie crust for about ...
5/3/2006
SO good! It's even better when the fresh tomatoes are in season. Make sure your tomatoes are seeded and drained really well or the crust gets gooey. We've made this for several years and just lo...
10/26/2002
I substituted sour cream for the mayonnaise and pepperoni for the bacon. I also used shredded cheddar-jack cheese. Delicious--tasted like a thick, rich pizza. My husband ate half of this pie ...
8/24/2011
We love tomato pie! I find that baking the pie crust by the directions, removing from oven and immediately sprinkling 1/2 cup mozzerella cheese over bottom and allowing it to cool for an hour, ...
7/25/2003
A winner! You might try using Roma tomatoes to cut down on the wateriness because they don't usually have as much as regular round tomatoes. Of course because they're not as big, you would nee...