Tomato Pie II

Tomato Pie II

Sherri Morris 0

"This recipe is a very big hit with my family, even with my mother-in-law who doesn't like vegetables. This pie is very delicious!"

Ingredients 50 m {{adjustedServings}} servings 225 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 225 kcal
  • 11%
  • Fat:
  • 11.4 g
  • 18%
  • Carbs:
  • 25.1g
  • 8%
  • Protein:
  • 7.1 g
  • 14%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 554 mg
  • 22%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C.) Bring a pot of water to boil and blanch the tomatoes for 1 minute. Peel and slice the tomatoes and drain on paper towels.
  2. Place sliced tomatoes in the pie shell, sprinkle with Italian seasoning, then place the sliced onions on top. In a small bowl, mix the mayonnaise and cheese together. Spread on top of the tomatoes and onions.
  3. Bake in preheated oven for 35 minutes. Remove from oven and let stand for 10 minutes before serving.
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Reviews 29

  1. 36 Ratings


In my attempt to not let a single tomato go bad from my 50 tomato plants I made this pie. I was super surprised at how good it was. I made my pie crust, Pie Crust IV, from this site. Then I sliced 3 large tomatoes. I layered half in the crust, sprinkled with salt and pepper and then layered half the onions. Repeated with the rest of the toms and onions. I made the topping with Miracle Whip because it was all I had. I thought the cheesy topping was wonderful. This almost tasted like a gourmet type of pizza. The tomatoes get very runny in the pie but when you slice it and put it on your plate it's not runny. Most of the juice stayed in the pie plate which I just dumped out. The only change I may make is too add some green olives next time (I love them and add them to everything) and maybe add some minced garlic to the cheese topping.


I did not think this recipe was good at all. It came out very goopy and did not taste properly cooked, even though I let it go 5 minutes longer than suggested, fully drained my tomatoes, and let the pie stand for 10 minutes. I also felt that it was very bland. If you still feel you must try this, I would recommend the following adjustments: 1) the pie crust does not cook through during the cooking time, which can be fixed by pre-cooking just the crust for 10-15 mintues or until lightly browned; 2) the onions, although I sliced them very thin, were practically raw. I would recommend sauteing them first before putting them into the pie. I think this recipe might be salvaged by mixing two eggs and some crumbled bacon in with the cheese/mayo mixture, and increasing the cooking time by about 10 minutes or until the top is golden brown.

Jenni ;)

Two words...ABSOLUTELY FANTABULOUS!!! I have never written a review in the 6+ years I have been using this website but, this was SO GOOD I couldn't not! I picked out this recipe as a new side dish. It was so easy that my 14 year old daughter whipped it together. It was so delicious, her and her boyfriend are making another right now. A simple recipe, with simple ingredients but intricate flavors and textures. The only change we made was pre-baking the crust, (I used a Pilsbury frozen, it has the perfect amount of salty/sweetness) for 12 minutes and make sure the tomatoes and onions are VERY thinly sliced.