Fresh Tomato Pie

I’ve made this recipe twice now, and it’s really good-my only complaint is the greasiness from the mayo and cheeses. Any suggestions on how to tweak this would be welcome!

Made this tonight. Maybe I missed it, but I didn’t see the step to add the herbs, so I put them on top of the pie before baking and it was delicious. I still got a soggy bottom, even with egg white washing the bottom of the pie and pre baking before making the recipe. Nice flavors, pretty presentation. I also added crumbled bacon on top of the tomatoes and sautéed the onion in the bacon grease before putting into the pie.

This is delicious! What a great way to use up excess tomatoes during growing season. I cooked it as the recipe stated with only 2 modifications. I used half of the mayo and substituted the other half with sour cream (we’re huge sour cream fans) and I sprinkled the top with a little extra Parmesan. I cooked as directed, then put it under the broiler for a couple of minutes to brown up the cheese. This was a huge hit and I will definitely make it again.

This is a great basic starter recipe and highly customizable! I add bacon to the mayo/miracle whip mixture for extra flavor along with black pepper and Italian seasoning. I also often add other veggies with the tomatoes (like eggplant). Just be sure to seed and drain the tomatoes in advance, sautee the onions in advance of placing in the pie, and sautee and season any additional veggie you choose to use. Pepperoni also makes a great addition and the cheeses can be changed to your liking. As aforementioned, I always use light Miracle Whip instead of Mayo--it is purely a preference. I also add an egg to the cheese mixture to hold it together better. I double up the topping because that makes it GOOD and use half in the middle of the pie and the rest on the top sprinkled with Italian Seasoning. You really can't go wrong with this recipe and it is fun to experiment with! GO NUTS! =)