Tomato Pie


Tomato Pie
Recipe type: Entrees
This is a delicious recipe that is wonderful served warm or cold. My husband compares it to a deep dish pizza!
  • 10 Roma tomatoes, seeded, drained, and sliced (2 cans of diced tomatoes, drained, may be substituted if fresh are unavailable)
  • 1 sweet onion
  • 1 green pepper
  • 1 large prepared pie crust
  • 1 cup of mayo
  • 2¼ cups of shredded mozzarella or Italian cheese blend
  • 1½ cups of grated Parmesan
  • 1 package of nitrate free pepperoni (optional)
  • 2 TBSP Italian seasoning
  1. Preheat oven to 375
  2. Sprinkle the bottom of the pie crust with ¼ cup of shredded mozzarella
  3. Place the crust in the preheated oven for 5 to 7 minutes, or until the cheese is melted and the crust is faintly golden
  4. Meanwhile, sauté the onion and pepper and drain well
  5. Mix 1 cup or may, 1 cup of parmesan, 1 cup of mozzarella, and 1 TBSP of Italian seasoning. Set aside
  6. Place a layer of sautéed onion and pepper on the bottom of the pie crust
  7. Next layer sliced tomato and sprinkle with a bit of the remaining parmesan, mozzarella, and Italian seasoning
  8. If using pepperoni, place that layer next
  9. Continue layers until you run out of ingredients
  10. Top pie with the mayo mixture
  11. Bake at 375 until the pie crust and topping are golden brown
  12. Let cool for at least 15 minutes before slicing
Your can make this as heavy or a light as you want by exploring low fat cheese and mayo options. You can also add extra summertime vegetables, just be sure to drain them or pre-cook them to avoid a soggy pie.