This 5 Layer Tomato Pie is so easy and delicious, you will be making it again and again.
You know, when you have to think about what to have for dinner and you have absolutely no idea, and very little time to make something, this is IT.
This delicious tomato pie freezes really well too, so this could become a staple in your make ahead meal planning.
I used vine ripened tomatoes, and think that Roma would be another good variety. The trick is to make sure you don’t have too much watery fruit that will turn the mixture soggy.
Baking the pie crust first prevents a soggy pie crust bottom as well.
I made the pie last weekend, and it was amazing! Do you love the fancy ribbon effect on my pie crust?
The original recipe comes from my friend Jonathan, over at our Perfect Pies facebook group, so thanks to Jonathan! If you love pies and baking, this is a wonderful group to share recipes and tips and to show off your pies!
3 large ripe tomatoes cut into wedges (use Roma or ‘on the vine’ that have low juice content)
3 green onions finely chopped
1 cup sharp cheddar cheese grated
1 cup mayonnaise
4 slices bacon – cooked crisp and crumbled
1/2 cup Parmesan cheese
1 tsp. Basil
Salt & Pepper to taste
1st Layer – Tomatoes onions and spices
2nd Layer – One half cup mayonnaise spread over tomatoes
3rd Layer – Sharp cheddar cheese
4th Layer – Tomatoes onions and spices
5th Layer – One half cup mayonnaise spread over tomatoes
Layer the bacon and Parmesan cheese on top.
Bake your tomato pie in the bottom third of an oven at 350F degrees/175 C for 40 minutes or until it bubbles and is light brown on top.
Packed with vegetables and goodness you really don’t need anything else at all!
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