Easy Tomato Pie

This recipe has become my staple informal brunch recipe. Due to the water in teh tomatoes, it is best to toast the inside of the crust a bit first. But how tasty!

Simply wonderful! I usually use roma (plum) tomatoes - and even then I remove all the seeds to cut down on the moisture. I've used both fresh and dried herbs - both work well. I always use fr...

I've made this recipe several times and everyone has loved it. If you're using fresh tomotoe, it works best if you get as much moisture out of them as you can before you put them in the pie. Tha...

This tasted good, but the tomatoes got soggy at the bottom - next time I would just layer them on top - plus, it started getting burnt in spots after about 15 mins. I turned it down to 325f for ...

Have made another recipe for tomato pie that was a BIG hit with the family. This recipe was a really soupy mixture & I believe it has to do with the milk combo along with the water from the toma...

I had heard so much about tomato pie I decided to make it. This recipe was the most attractive one that I found. I loved the flavor! The only problem I had was similar to others I have seen on t...

I made this one evening for dinner, and I had to bake it a lot longer than the recipe stated for the pie to be set in the center. I also found it to be very watery, but I poured a lot of the li...

Quite good. The seven year old wasn't thrilled, but she is very picky. The rest of us liked it... It is very watery, so do get as much juice out of the tomatoes as possible and don't be suprised...

I would make this again, except I would add more egg and less milk. I used fresh tomatoe which added more moisture and it took longer to cook.