Tomato Pie

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this recipe was delicious. at first I thought it called for too much salt, but it actually makes a nice balance with the mustard.

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I made my own pie crust (better than the frozen I added a little grated parmesan cheese to the crust. In order to make it more flavorful slice tomatoes about 3/4 of inch thick, sprinkle with a pinch of sugar and some olive oil and roast them until they are lightly carmelized and not too wet. Depending on the juice in the tomato it could take as long as about an hour to roast them off at about 350 degrees.

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I made this savory pie when a vegetarian friend who is allergic to eggs came for dinner. It was a great success with everyone. I added a little chopped fresh basil, which worked very well.

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Absolutely yummy, BUT the secret is fresh tomatoes...so make it often when you can get vine ripe ones. I do use the Pillsbury crust as others noted and do let the tomatoes sit for longer than 15 minutes - and then pat them dry to remove more moisture. Actually, I prepare the tomatoes first - then I start w/the crust.Have always made them ahead of serving - so don't know how they taste hot/warm. This is a keeper and everyone who tastes it - wants the recipe!

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This was delicious, however I did make an adjustment by using spicy honey mustard with a small amount of mayo mixed in for the bottom layer. It tasted great.

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I made this yummy pie for summer guests using local Jersey tomatoes and it was spectacular! The herb topping really makes this special. Instead of the frozen pie crust I used a Pillsbury pre-made one and used my own pie dish; much nicer presentation I think. Two of my guests (who are great cooks asked for this recipe. It is easy and even good as a cold leftover!!

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One of the easiest and BEST new recipes that I've tried in years. Everyone raved over it.

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It is better served after it cools down. I have one word for it. mmmmmmmmmmmmmmmmmmmmmm

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I made a few changes. I used cilantro instead of thyme and parsley. I mixed some green onions in with the cheese. And I let the tomatoes rest in the salt for a hour to pull more water out. The pie crust only started getting soggy about a hour into serving, right after it was cooked.

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this is the best--i served this for a sunday brunch and everyone loved it! make alot because everyone will want a second piece!