Tomato Pie

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I have made this on several occasions and everyone has always enjoyed it. I usually don't put in the onions because so many people don't like onions and last time I didn't even use cheddar cheese, just mozzarella. I've done it so many times now, I just eye ball everything.

So easy to make and it freezes well too.

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This is a tasty recipe, but kind of a do- ahead deal, since you have to remove the skins ( I baked the pie shell while de-skinning the tomatoes, let them cool, then salt the slices of tomato before assembling the pie. Not hard, just takes time. Flavor wise, I did not have fresh basil on hand, so used dried without a problem ( about 1 tsp. I also added about 2 Tbs. spicy brown mustard to the mayo/cheese mixture to help cut the rich flavor and it was just right. Will do it again next time I make this pie - which will probably be in the summer when tomatoes are peak season alongside some ears of summer corn. Yummy!

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A little too heavy for me. So much mayo!

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I added a layer of fresh spinach and I topped it with sliced pimento stuffed green olives - both ingredients added A LOT to this simple recipe. Delish!

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First let me say YUMMMM. Big hit at brunch.

need to knows get the "Deep Dish" crust...I didn't, but I was smart enough to put a cookie sheet to catch my mess.

Let those tomatoes drain. If you don't you will have a very loose/soupy pie. Still great just not so nice to look at.

Lastly, I used Mozzeralla pearls instead of shredded Mozzeralla. Just my perference.

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I was a skeptic when I saw the name of this recipe. I saw Paula make it on her show, and I'd thought I'd try it. Scrumptous!!! Delicious!!! My guests and I Loved it!!

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I first had tomato pie in a resturant in a small town in FLorida. I didn't think I would like it but thought I wanted something different so I tried it. I have since been trying to recreat that wonderful pie I had that day and have baked several without success. This recipe however is absolutely amazing and better then what I was looking for. My children even love it, which is saying something as they are very picky eaters. Saw the post on adding Eggplant, I wouldn't have thought of that but I think I'll try that next time.

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I thought this was amazing! I would however use roma tomatoe's because if you don't let other tomatoes drain well, it can be a little loose. I also have mixed it with alternating layers of eggplant that I put a little salt, garlic and dried oregano on the eggplant slices, and baked them at 350 for about 10 min. just to soften them up. Then you layer your eggplant, then tomatoe's and so on. All the other ingredents are the same and the same cook time. Love it!!

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Love the tomatoe pie recipe. Noticed in the recipe instructions it does not note to add the top uncooked crust to the pie before baking. Can see the top crust in the photo but that might be a bit confusing for some individuals. To add or not to add?

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Easy and delicious!! I will try some of the added items from others that have made this. Bacon sounds like a plan!