Tomato Pie

Got home from work and turned on the water, nothing but a dribble came out. Called the water company and they said there is a line broken in your area with no ETA on restoration. It’s ok I have an emergency back up plan (water bottles) so on to dinner service.


  • 1 frozen pie crust
  • 2 large tomato’s (fresh, peeled sliced 1/8″ thick))
  • 1-1/2 cup cheese (used 1 cup motz, 1/2 cup chedder)
  • 1/4 cup chopped onion (or shallots)
  • 1/2 cup mayonnaise
  • 2 tablespoon sour cream
  • salt/pepper/basil/chives/garlic powder
  • crumbled bacon bits (optional)

Preheat oven to 425 degrees. Blind bake chilled pie shell for 15 minutes (used dried beans on parchment to keep shell from bubbling). Let shell cool and fill with sliced tomato and chopped onion. Season well with herbs, fresh basil is great but I used dry.

Top with mayo/sour cream cheese mix and add crumbled bacon if using (highly recommended). I also hit it with some freshly grated Parmesan cheese.

Bake at 350 for 30 minutes or until golden, slap yourself. You may want it all to yourself.


I was not planning on posting this so it got gone before I could photo the finished pie.



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