Tomato Pie

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So good! I use half the mayo and it was the perfect amount of richness for us! We crumbled bacon on top and it tasted like a blt! I made this 3 times already this summer, everyone loves it!

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Addition to my previous review: the original recipe I had made was from Paula's friend Susan Mason who brushed the pre-baked pie crust with 2 tablespoons of Dijon mustard (the smooth one, not the grainy mustard. That made a HUGE difference to the taste of the pie. It raised it to another level of perfection. Try it.

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I'm gonna have to give this one a 3 star. It's very rich to say the least.As others have written i would definitely cut the mayonnaise in half, and then it needs something else too. Maybe an additional veg like spinach (cooked then drained really well or maybe a lighter cheese, like gruyere, could help as well. I'm not sure, I didn't hate it, there's something really good about it, but getting the last 3 bites down took some time between bites.

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Yummy!!!!!! I think I would use a little less mayo...I want to taste more cheese then mayo. Thanks, Paula!!!!

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Made this for a baby shower where several attendees are vegetarian and it was a hit! I added a dijon layer before adding the tomatoes (saw this on another Paula Dean show and then layered the tomatoes and cheese. Used maybe 2T light mayo and added to top vs. mixed w/ cheese and it was fine.

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Just awful! way too much cheese. runny tomatoes.

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Wonderful,I had this as a child and have alway loved it.
Thanks,for the memories !

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This was so good I had to make another one the next day!

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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!