Fresh Tomato Pie

Fresh Tomato Pie

156

"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."

Ingredients

{{adjustedServings}} servings 283 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 283 kcal
  • 14%
  • Fat:
  • 23.8 g
  • 37%
  • Carbs:
  • 14.3g
  • 5%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 306 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bake the pastry shell for 8 to 10 minutes or until browned.
  3. Slice onion and place in the bottom of pastry shell. Slice tomatoes and arrange over onions. Add black pepper to taste.
  4. In a medium bowl, combine mozzarella, parmesan and mayonnaise. Spread this mixture evenly over tomatoes.
  5. Bake at 350 degrees F (175 degrees C) for 20-25 minutes or until golden brown. Once cooked, garnish with fresh herbs.
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Reviews

156
  1. 185 Ratings

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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 ...

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...

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.