Tomato Pie

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After reading 2 pages of reviews and execution-
1. yes, use 5 tomatoes instead of 4
2. yes, use 1/2 cup low fat chipolte mayo
3. Use roll out crust- bake it
4. use smoked mozarella instead
AWESOME

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I made this for my wife and she loved it. She said this would be good with ground beef or scallops or shrimp. The next week I made it with bay scallops and it was good. Tonight I am making it with shrimp. Makes a good one dish meal.

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Fantastic and simple. I took the advice of others and used half the mayo. Next time I will use less cheese too. It's a keeper in my house!

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Loved this recipe... Made it a second time and added some mushrooms, served with a garden salad and dinner went over very big. Everyone loved it. In fact my husband liked it so much he asked me to make it again. It is in the oven now....

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This was very tasty but I must not have drained the tomatoes enough cause it ended up being pretty juicy. Will give it another try sometime.

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I love this recipe!!! I did make a few changes. I bake refrigerated pie dough for 10 mins. Layer the tomatoes with the cheeses and then I mix the mayo with 1/4 cup grated Parmesan and 1 T Dijon mustard, cover the top with that and then bake. It is absolutely delicious!

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A little less cheese to cut down on the salt and it's a winner.

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My family loved this. (Like many others, I used half the mayonnaise and we didn't find the pie to be lacking anything.

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This was outstanding! Made it tonight with a few tweaks. Used 5 tomatoes instead of 4 but will probable use a few more next time. Used a mix of mozzarella, parmesan, cheddar and gouda cheeses. Cut the mayo (used Hellman’s Light to 3/4 cup and added a dash of Tabasco sauce and black ground pepper. I pre-baked a store-bought shell until golden brown before proceeding with the recipe and the crust was not mushy at all. Let pie cool until just warm before slicing and it was perfect. My 13 year old son exclaimed that it was the best he's had - much better than any restaurant! Thanks Paula!

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This is a great recipe. I followed the recipe from an episode Paula did on the Food Network and my pies turned out amazing. I let the pies cool completely before slicing they held up perfect. I didnt drain my tomatos and had no issues with them being watery or soggy. I did tweak the recipe just a bit. I brushed the bottom of the crust with honey mustard, used vine ripe tomamtos, and used 4oz or shredded cheddar and 4oz of shredded Gruyère cheese to make it a bit more creamy. I also used fresh parmesan and light Chipotle mayo for the top. The results were out-of-this-world-amazing!