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Tomato Pie

Submitted by: JustRightMenus


One of our late-summer favorites! Serve with Cajun Blackened Catfish, Fried Okra with Remoulade Sauce, and fresh watermelon.

Servings: 6

Categories: tomatoes, veggie

From the kitchen of:

From Deena McRackan. The first time I had this was at the home of Uncle Walter and Aunt Deena, in Charleston. This is like having a tomato sandwich, but it's a pie!


4 tomatoes, peeled and sliced

8 - 10 fresh basil leaves, chopped

1/3 c. chopped green onion

salt & pepper to taste

1 c. grated mozzarella cheese

1 c. grated Cheddar cheese

1 c. mayonnaise

1 9" prebaked deep-dish pie shell**


Bake an empty pie crust 15 - 20 minutes at 425°. Be sure to put pie weights in first - or prick thoroughly with a fork.


Preheat oven to 350°.

Layer tomato slices, basil, and onion in the pie shell.

Add salt & pepper to taste.

Mix together cheeses and mayonnaise. Spread on top of tomatoes.

Bake for 30 minutes or until lightly browned.