Tomato Pie
As every gardener understands, we have a love/hate relationship with tomatoes. They don’t trickle in so you can use them up. You simply go from not having any tomatoes to having more than you can ever use. You eat sandwiches, can them, freeze them, make salsa, make spaghetti sauce, give them away, and still find yourself at a loss of what to do with them now.
Our suggestion is this beautiful tomato pie. There is nothing better than this simple little recipe during the summer when tomatoes are fresh and plentiful. We always plant tomatoes and basil in our garden, so it is so easy to whip this up, especially if you keep a few pie crusts in the freezer, just in case.
Gather your ingredients, fresh is best!
Ingredients:
Pillsbury Pie Crust (You can always make your own!)
Flour
Mayonnaise (Preferably Duke’s Mayonnaise)
Shredded Cheddar Cheese
Basil (Fresh or Dried)
3 or 4 Tomatoes- (depending on size)
Roll out your pie crust, and preheat your oven to 350°. I like to use a fork to poke holes in the bottom of the crust so that it will not bubble up while it is pre-cooking. Once the oven is hot, pre-cook (or dry out) your crust for 5 minutes. You can definitely make your own pie crust if you want, but I love a pillsbury crust on this pie. 
- Slice tomatoes thin and lay out on paper towels to absorb extra juice.
- Mix 1 Cup Mayonnaise with 1 Cup Shredded Cheddar, and set to the side.
- Sprinkle bottom of pie crust with a little flour.
- Spread thin layer of Mayo/Cheese mixture on bottom.
- Layer tomato slices, sprinkle with flour and dried basil, then repeat step with another layer of tomato, flour, and basil.
- Top with the remainder of the Mayo/Cheese mixture.
- Bake at 350° till golden brown, approximately 30 minutes.
- Allow to set at least 5 minutes before trying to slice.
Tomato Pie
A delicious way to use up summer tomatoes is by creating the easy tomato pie.
- 1 Pillsbury Pie Crust
- 1 Cup Mayonnaise (Preferably Duke's)
- 1 Cup Sharp Cheddar Cheese
- 3 Tomatoes (or 4 depending on size)
- Fresh or Dried Basil
- Flour
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Roll out Pie Crust & Preheat oven to 350°
-
Dry out crust in oven at 350° for about 5 minutes.
-
Slice tomatoes thin and lay out on paper towels to absorb extra juice.
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Mix 1 Cup Mayonnaise with 1 Cup Shredded Cheddar.
-
Sprinkle bottom of pie crust with a little flour.
-
Spread thin layer of Mayo/Cheese mixture on bottom.
-
Layer tomato slices, sprinkle with flour and dried basil, then repeat step with another layer of tomato, flour, and basil.
-
Top with the remainder of the Mayo/Cheese mixture.
-
Bake at 350° till golden brown, approximately 30 minutes.
-
Allow to set at least 5 minutes before trying to slice.
