Tomato Pie

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This is by far, my most favorite summer favorite! Being a Jersey girl, Jersey tomatoes rule!!!! Paula's recipe rocks! I do remove all of the liquid and seeds from the tomatoes before dusting with salt and draining. I also pre-bake the ready-made (Pillsbury pie crust and use extra flour to help with the liquids. To save calories, I used 1/2 of the mayo and the flavor is still awesome!

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I put some mozzarella on the bottom crust to keep it from being soggy, and used cheddar on the top. Awesome! I use the refrigerated crusts--not frozen. I've even made this with a combo of baby eggplants and tomatoes, alternating the layers. Perfect!

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Great flavor! Must use the fresh basil and drain the tomatoes well but even with a little extra liquid it was still great. I would like to find a lower fat way of making the topping and still have a little creamyness. I also thought of adding some sundried tomatoes to bottom of pie to absorb some liquid next time.

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OMG and I do not use that term lightly. I made this recipe to take to a pot luck dinner. I made two pies, there was only one piece left and people were fighting over who got the last piece to take home. I will make this again and again, it was easy, quick and oh so yummy. Thank you Paula for another amazing recipe.

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This was fantastic! I went all out cheap on this and it still tasted delicious. I used 4 very large roma tomatoes and let them drain for about 20 minutes with salt. I didn't have paper towels, so I couldn't dry them any further. I used pre-made crust, and could only get the regular (not deep dish kind, which meant I had to made two shallow pies. I think this eliminated any chance of them being soggy, so the two pies came out the perfect texture. It wound up being tomato layer, greens layer, tomato, then cheese/mayo. To compensate for the extra pie crust, I used low fat mayo, and could not taste a difference between that and full fat. I am thrilled with this recipe and will definitely remake. This will earn a regular dinner spot for sure! With a good sized salad one of the shallow pies was enough for two people.

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The tomato pie recipe is a disaster. I watch the video and did it step by step. I always make a recipe the first time like is written. I think the green onions is a good touch. However, next time I do it I will add a couple of eggs to hold all the thing together.

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Awful! The tomatoes swam even after letting them drain for minutes and the mayo topping was over the top. I'm giving an extra star to this recipe only because I like Paula so much.

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Incredible recipe, but drain the tomatoes longer. It helps to use paper towel. I have even spread bread crumbs or cracker crumbs in the crust to avoid the sogginess that results from moist tomatoes. This recipe is definitely a keeper and a family favorite. We look forward to tomato season just for this. Thanks Paula!!!

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I am not the best cook in the world and usually my dishes do not turn out right. I hit a homerun with this one! It is super easy and taste absolutely delicious! This is one of those recipes that you will make more than once!

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This was amazing! I used Roma tomatoes, drained them well and blotted dry--enough to make 2 layers. I used Parmesan instead of mozzarella, and sharp white cheddar. The tomatoes were succulent and perfectly seasoned by the green onions and fresh basil. The creamy, cheesy topping is a perfect complement. One of the best things I've ever eaten.