Recipe: Tomato Pie

Are you looking for ways to use up those fresh tomatoes from your garden or local farm stand?  Here is a delicious tomato recipe I got from a friend.  She found this recipe in Hannaford’s Fresh Magazine (July-August 2011).  You can find the original recipe here.

I was skeptical at first because I had never heard of tomato pie before, but I figured I would give it a try to use up some of my tomatoes.  It was REALLY, REALLY good!!  Everyone else who tried it enjoyed it as well!  ( I could not get my kids to try it, but I’m sure they would have loved it, too.)  I invite you to give it a try.  I don’t think you will be disappointed!

August 12, 2014 022 crop


One pie crust

2 medium tomatoes (in season)

½ cup mayonnaise

1 container (5.3oz) plain Greek yogurt

1/4 cup dices sweet onion (Vidalia)

1 cup shredded sharp cheddar cheese

Fresh basil (or 1/2 teaspoon dried – I used dried because I didn’t have any fresh)

1/8 teaspoon pepper



  1. Blanch tomatoes in boiling water (for about 2-3 minutes, until the skin starts to break open.)
  2. Let cool for a few minutes, then peel.  The skin should easily peel off.
  3. Slice into approximately ¼” slices.
  4. Layer on paper towels to remove some of the moisture. Set aside.
  5. Preheat oven to 400°
  6. Prick holes in bottom of pie crust and bake at 400 for 12-14 minutes or until it starts to brown.
  7. Reduce heat to 375.
  8. Sprinkle half of the cheese on bottom of crust. Sprinkle onion over cheese. Layer tomatoes over onions and cheese.
  9. In a bowl, combine mayo, yogurt, the remaining cheese, basil, and pepper.
  10. Spread mixture over tomatoes and cook 45-50 minutes.
  11. Let cool for 20 minutes before you cut it!
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