Tomato Pie: A great way to get rid of all those tomatoes

I’ve gotten so many requests for this recipe that I’m offering it here.

My sister makes the low-cal version with low-fat cheese and mayo. This pie also makes great leftovers. And it’s a quick dish to take to a potluck. (Make two–they’ll love it!) 

You can use any kind of tomatoes. I like Romas because they aren’t as watery. I’ll bet orange and yellow tomatoes would be fabulous, too.

 The Publicity Hound’s Tomato Pie

1 regular or deep-dish piecrust in a tin (In frozen food section)

6 or 7 tomatoes, sliced, with skins on or off (I prefer Roms with skin removed and juice squeezed out)

From a half cup to a full cup of fresh basil

Oregano

Salt and pepper

Onion powder

Dill

1 cup mayo

1 cup sharp cheddar cheese, shredded

Let pie crust defrost for about 15 minutes. Prick bottom of crust with a fork. Bake in oven for 10 minutes at 400 degrees.

Remove from oven and let it cool. Place one layer of basil on bottom of crust so the juice doesn’t soak through. Add one layer of tomatoes. Sprinkle with onion powder, oregano, and salt and pepper. Cover with a layer of fresh basil.

Repeat until you’ve used all the tomatoes, and make sure tomatoes (not basil) are on the top. I usually end up with 3 layers in a deep-dish pie crust, or 2 to 3 layers in a regular crust.

Mix the mayo and shredded cheese in a bowl and spread on top of the pie, like icing. Sprinkle dill on top.

Bake in 350-degree oven for 30 minutes. Remove and let cool for about 20-30 minutes before eating so it isn’t runny. This is also good served at room temperature.

Please let me know in the comments below how you like it or if you’ve substituted any of the ingredients.