Summer's Best Tomato Pie


Summer's Best Tomato Pie

Summers Best Tomato Pie
45 Min

This summer, how about using those ruby red tomatoes to bake up something a little unusual but a whole lot tasty? We call it Summer's Best Tomato Pie and it's so fresh and creamy, you're gonna have a hard time stopping at one slice. With tomatoes being such a great summer food buy, you may want to bake one for a friend, too!

What You'll Need

  • 1/2 (15-ounce) package refrigerated pie crusts
  • 2 large tomatoes, sliced
  • 1 egg
  • 1/2 cup heavy cream
  • 1/2 cup mayonnaise
  • 1/2 cup shredded mozzarella cheese
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Parmesan cheese for sprinkling

What to Do

  1. Preheat oven to 450 degrees F. Unroll pie crust and place in a 9-inch pie plate; fold edges under and crimp. Prick bottom and sides of crust with a fork. Bake 8 minutes, remove from oven, and reduce oven to 350 degrees F.
  2. Arrange tomato slices in crust. In a medium bowl, combine egg, heavy cream, mayonnaise, mozzarella cheese, garlic powder, salt and pepper; mix well and pour over tomatoes. Sprinkle with Parmesan cheese.
  3. Bake 35 to 40 minutes, or until toothpick inserted in center comes out clean. Let sit 5 minutes, then cut into wedges and serve.



We just love the bounty of summer tomatoes and are always looking for yummy ways to enjoy them. Our All-Star Zucchini is always a hit with our gang, so we're passing it along to you!

Nutritional InformationShow More

Servings Per Recipe: 6

  • Amount Per Serving % Daily Value *
  • Calories 327
  • Calories from Fat 228
  • Total Fat 25g 39 %
  • Saturated Fat 10g 51 %
  • Trans Fat 0.0g 0 %
  • Protein 4.1g 8 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 79mg 26 %
  • Sodium 499mg 21 %
  • Total Carbohydrates 22g 7 %
  • Dietary Fiber 0.8g 3 %
  • Sugars 1.8g 0 %

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I will add a little of dried basil.

AND take skins off of tomatoes.

This sounds so delish! Im going to try this for sure! And I might even throw in a bit of chopped ham with it...!!

Love it! Other tomato pie recipes called for much more mayonnaise and cheese, making it very heavy. This is a perfect ratio!

This is a wonderful dish. My recipe calls for equal amounts mozzarella and grated Parmesan and then more Parm for sprinkling on top. While it feels like a summer recipe, it is good in the winter with a warm bowl of soup too. My kids eat anything called pie....and they absolutely love this. The more Parmesan on it, the better.

This pie was fabulous. I didn't have heavy cream -- used half and half and it came out outstanding. In fact, after making the first one.... the request was already in for a second one. I used farm fresh tomatoes but, I will try when tomatoes are out of season and see if is still as yummy!

Someone mentioned making tomato pie with a cucumber salad in another post, and I have never heard of tomato pie, so I looked it up and found this recipe here! I love tomatoes, raw or cooked, so it sounds interesting but I see it has mixed reviews. Sounds good with the mozzarella cheese in it. Perhaps I'll just make a small individual want to try first.

We did not care for this dish. Tasted to much like mayo and pepper.

I have made this many times with the over abundance of yellow heirloom tomatoes from my garden. It is tasty both warm and at room temperature with a salad. It makes a nice lunch on a hot summer day.


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