Tomato Pie

Servings 8 slices


  • 4 large tomatoes peeled and sliced
  • 10 fresh basil leaves chopped
  • 3 green onions chopped
  • 1 9-inch pre-baked deep dish pie shell (I used Pillsbury)
  • 1 cup 85g grated sharp cheddar cheese
  • 1 cup 90g grated mozzarella cheese
  • 1 cup 205g mayonnaise
  • Salt and pepper
  • 8 slices of cooked bacon crumbled


  1. Preheat oven to 350°F.
  2. Place the tomatoes in boiling water for 30 seconds, then immediately place in a bowl of iced water. This will make the skin easier to peel. Slice the peeled tomatoes and place slices in a colander in the sink. Sprinkle with salt and allow to drain for 10 minutes.
  3. Place one layer of tomato slices in the bottom of the prepared crust. Sprinkle with pepper, to taste. Add half of the basil and onions. Repeat with remaining tomatoes (sprinkled with pepper), basil and onions.
  4. Combine the cheese and mayonnaise. Spread mixture over tomatoes. Add the bacon and bake for 30 minutes or until lightly browned.
  5. Let it cool slightly before slicing. Serve warm. Store covered in refrigerator for several days.
  6. Recipe adapted from Paula Deen