This is a simple but delicious side dish. It could also be a main course for a vegetarian. It's great for using all those wonderful summer tomatoes from the garden! You can change the cheeses to fit your taste as well as the seasoning. Blue cheese and fennel, Swiss cheese and thyme, Gouda and dill, whatever your favorites are.

Recipe Summary

prep:
20 mins
cook:
40 mins
additional:
10 mins
total:
1 hr 10 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C).

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  • Press pie crust into a 9-inch pie pan; prick bottom and sides with fork.

  • Bake crust in the preheated oven until lightly browned, 10 to 12 minutes. Cool completely.

  • Reduce oven temperature to 350 degrees F (175 degrees C).

  • Place tomatoes in a single layer of a colander; sprinkle with salt. Let sit for about 10 minutes to release moisture. Blot excess moisture with a paper towel. Arrange 1 layer of tomato slices around the bottom of the cooled pie crust, overlapping the slices. Sprinkle half the garlic and half the basil onto tomato layer. Sprinkle half the Cheddar cheese and half the mozzarella cheese over basil layer. Repeat layering with remaining tomatoes, garlic, basil, Cheddar cheese, and mozzarella cheese. Spread mayonnaise over the top mozzarella cheese layer.

  • Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes. Cool on a wire rack.

Nutrition Facts

222 calories; protein 5.5g; carbohydrates 13.3g; fat 16.5g; cholesterol 14.5mg; sodium 827.9mg. Full Nutrition
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Reviews (136)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/28/2013
A winner at our house. No mozzarella but used provolone no problem. Subbed ricotta for mayo (used about a tablespoon of mayo to keep consistency smoother) Stuck with the garlic spread about a tablespoon of parmesan over the reviewers' suggested mayo on crust. Also from another recipe dipped the tomatoes in flour before putting them down on crust. I was determined not to have a soggy crust and I succeeded! The cheese mixture was still a little thick and hard to spread evenly. But it was creamy good once cooked. Read More
(71)

Most helpful critical review

Rating: 3 stars
08/22/2013
My grandmother made this same recipe as did my Aunt Nina and several ladies in our community when I was growing up, although some did substitute green onion or minced onion for the garlic because at the time garlic powder wasn't readily available and fresh garlic wasn't always something they had in their gardens. Some used dill instead of basil because that is what they grew to make their dill pickles. There is a reason to salt the tomatoes, to draw out the moisture so the pie is not soggy. If you slice them thinly there is no need to skin them. Many southern recipes are handed around from person to person with no one knowing who came up with the original. This one is good but if you want one that is truly EXCELLENT try the one on Sweet Tea and Cornbread's blog, it is even richer and creamier than this one -- and I loved my GRANNY's tomato pie, but ST&C just takes it over the top. Read More
(38)
162 Ratings
  • 5 star values: 127
  • 4 star values: 24
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 3
Rating: 5 stars
05/27/2013
A winner at our house. No mozzarella but used provolone no problem. Subbed ricotta for mayo (used about a tablespoon of mayo to keep consistency smoother) Stuck with the garlic spread about a tablespoon of parmesan over the reviewers' suggested mayo on crust. Also from another recipe dipped the tomatoes in flour before putting them down on crust. I was determined not to have a soggy crust and I succeeded! The cheese mixture was still a little thick and hard to spread evenly. But it was creamy good once cooked. Read More
(71)
Rating: 3 stars
08/22/2013
My grandmother made this same recipe as did my Aunt Nina and several ladies in our community when I was growing up, although some did substitute green onion or minced onion for the garlic because at the time garlic powder wasn't readily available and fresh garlic wasn't always something they had in their gardens. Some used dill instead of basil because that is what they grew to make their dill pickles. There is a reason to salt the tomatoes, to draw out the moisture so the pie is not soggy. If you slice them thinly there is no need to skin them. Many southern recipes are handed around from person to person with no one knowing who came up with the original. This one is good but if you want one that is truly EXCELLENT try the one on Sweet Tea and Cornbread's blog, it is even richer and creamier than this one -- and I loved my GRANNY's tomato pie, but ST&C just takes it over the top. Read More
(38)
Rating: 5 stars
08/10/2012
Super easy, fast and best of all delicious! Read More
(31)
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Rating: 5 stars
08/05/2013
I decreased the amount of garlic and put in half an onion as that's the way my family always made it. I also used dried basil as I didn't have any fresh and it was just as good. Tomato pie has been around down here as long as anyone can remember; it's a staple at southern luncheons and family gatherings. It's a staple dish in old family cookbooks and it's a dish that many young women learn to make when helping their mothers in the kitchen. The recipe changes from person to person and region to region but underneath it's the same delicious tomato pie that all of us know and love. Paula Dean deserves credit for introducing it to a wider audience but I'll bet you anything this was a dish she learned from her momma. So while some people may have learned this recipe from watching cooking shows many of us learned to cook this from our mothers aunts and grandmothers in a kitchen full of love and laughter and the warm aroma of southern cooking. Read More
(23)
Rating: 5 stars
08/01/2014
Absolutely delicious and easy. I only made one change. I coated the prepared cooled crust with mayo. I have had other Tomato pies get a soggy crust. This might have helped but the pie didn't last long enought to find out. A real keeper for fresh tomatoes and basil. Read More
(19)
Rating: 5 stars
08/21/2012
I hate to give something 5 stars when I've altered the recipe, but I didn't change it much. I omitted the garlic and added thinly sliced onions instead. It was unbelievably delicious. Will be making this again and again and again! Read More
(18)
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Rating: 5 stars
08/13/2012
My Husband made this yesterday and everyone loved it. We have already decided to have it this weekend. What a great dish to take to pot lucks and parties! Read More
(13)
Rating: 5 stars
01/12/2013
Have cooked this twice. Both times came out excellent. Spreading the mayo at the end can be a little hard but I found a butter knife works better than a spoon. I used frozen crusts and pre-baked crust, added all ingredients, and then put in the fridge for cooking near the time of the pot luck I was going to. When it came time to cook several hours later I had no problems with sogginess, it came out great! Wouldn't change a thing. Read More
(9)
Rating: 4 stars
05/19/2013
I subbed the mayo for ricotta and used a parm/swiss cheese mixutre (inspired by the submitter's suggestion). The girls and I enjoyed this as a main dish. After the pie set it was easy to cut into bite size pieces for my one year old and the three year old liked the idea of eating pie for dinner. I'm excited to try this again with some garden fresh tomatoes. Read More
(8)
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