Tomato Pie

I made a mini version of this the other night and it was delicious.  My grape tomatoes are coming in like crazy, so I used them and some of my fresh basil.  I didn't peel the tomatoes either, cause you really can't peel a grape tomato.


This recipe is super easy and I found this recipe on someone's blog and I can't remember whose it was or I would give them credit, cause I did not make this up.

Tomato Pie

 1 deep dish frozen pie shell (I used one of the Pillsbury refrigerator pie crusts.)

4-6 peeled & sliced tomatoes (depending on size)

3/4 cup of mayo

2 cups Parmesan/Reggiano cheese (or you can use swiss, Gruyère, or Mozzarella, whatever you prefer)

15 basil leaves

salt & pepper to taste

a dash of oregano

Peel & slice your tomatoes.  Lay the tomato slices on layered paper towels to drain for at least an hour.  (Optional: remove the tomato seeds if you have a texture issue with tomatoes.)

Mix mayo, cheese, oregano, salt & pepper in a bowl.

Place a layer of tomatoes in pie shell.

Spread half of the cheese mixture over your tomatoes. Then layer in half of your basil. Repeat the layers.   

Bake at 350 degrees for 30-35 minutes.