Tomato Pie



  • 3 ripe tomatoes, sliced
  • 1 (9 inch) unbaked refrigerated pie crust
  • Salt and pepper
  • Dried oregano
  • Dried or fresh basil
  • Italian seasoning
  • 1 bunch chopped, green onions
  • 1 cup HELLMANN'S Real Mayonnaise
  • 1 cup grated sharp cheddar cheese
  • 3 Roma tomatoes for garnish


    Pre-bake the pie shell according to package directions for an unbaked shell at 450 for approximately 10 minutes. Remove from oven and turn the oven down to 325 for baking filled shell. To protect the edges of the shell from getting too brown during second baking, cover with foil. Drain slicecd tomatoes on paper towels for 15 minutes. Cover bottom of pie shell with the tomato slices. Cover tomatoes with chopped green onions. Sprinkle liberally with spices, salt and pepper. In a small bowl, combine mayonnaise and cheddar and spread over tomato layers. Thinly slice the roma tomatoes and slightly overlap on the outside of the pie forming a decorative circle. Bake filled shell approximately 30 minutes or until top is golden and bubbly. Let cool 10 minutes before slicing. Garnish with a fresh basil sprig. In the summer this can suffice as a light dinner with salad and bread. This is also a delicious vegetable accompaniment to beef, fish or poultry.

    Add 6 slices cooked, drained crumbled bacon for variety. Experiment with different cheeses such as Gruyere. saute red onion in place of green and add sauteed red r green pepper. Add sliced zucchini, squash and garlic or any other vegetables to make your own combination to vegetable pie.
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