Tomato Pie I

Tomato Pie I

179 Reviews 15 Pics
Recipe by  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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Adjust Servings

Original recipe yields 6 servings



  1. Preheat oven to 375 degrees F (190 degrees C).
  2. 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.
  3. 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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Reviews (179)

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Julia Murray

Julia Murray

I really liked this! To keep the bottom of the crust from getting soggy brush egg whites on it and bake it alone first.



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. I served this at room temperature and everyone commented on how good this was. I had not one piece leftover.



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 it needed more heat. While I was prepping it, I was thinking some canned green chili peppers would probably be a good addition (will add next time). As for peeling the tomato's, I have put them in a hot water bath in the past. Did some research, and found that turning them over an open flame (gas oven) for about 20 seconds total (don't "cook" the skin) was awesome. Very easy to peel.

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Amount Per Serving (6 total)

  • Calories
  • 468 cal
  • 23%
  • Fat
  • 35.3 g
  • 54%
  • Carbs
  • 21.9 g
  • 7%
  • Protein
  • 16.8 g
  • 34%
  • Cholesterol
  • 57 mg
  • 19%
  • Sodium
  • 778 mg
  • 31%

Based on a 2,000 calorie diet



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Summer Tomato Pie


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Parmesan Tomato Pie