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Tomato Pie

Tomato Pie


Tomato Pie
Recipe By:
  • 4 ripe tomatoes, peeled and sliced
  • 1 small onion, chopped
  • ¼ each chopped green, red, yellow, orange bell pepper
  • 1 c. mayo
  • 1 c. grated mozzarella cheese or Italian blend grated cheese
  • 1 (10-count) refrigerated biscuits (non-buttery type)
  • Basil Tomato Pie
  • 1 single 9” pie shell
  • 1 ½ c. shredded mozzarella cheese
  • 6 fresh plum tomatoes, peeled, cut into wedges and seeded
  • 1 c. fresh basil, coarsely chopped
  • 1 heaping T. minced garlic
  • ½ c. mayo
  • ¼ c. grated parmesan cheese
  • 1 t. red pepper
  1. Place biscuits in bottom of a 9x9” baking pan. Push together to make one layer and go up the sides about 1”.
  2. Place peeled and sliced tomatoes on top of biscuits. Pepper the tops of tomatoes.
  3. Saute onion and bell pepper in a little olive oil. Place on top of tomatoes.
  4. Mix mayo and cheese together and spread on top.
  5. Bake 350 for 40 minutes until golden and bubbly. Make sure the biscuit bottom is cooked.
  6. *****Let set for 5 minutes before slicing
Tomato Pie
Recipe type: Basil Tomato Pie
Recipe By:
  • 1. Put crust in tart or pie pan and refrigerate for 30 minutes.
  • 2. Bake crust until light brown. Do not prick crust.
  • 3. Cover hot crust with ½ c. mozzarella cheese.
  • 4. Arrange tomato wedges over cheese.
  • 5. Mix basil and garlic and sprinkle over tomatoes.
  • 6. Combine mayo, parmesan cheese and remaining mozzarella cheese and pepper. Top tart with mixture.
  • 7. Bake 375 for 20-25 minutes. Let set 5 minutes before cutting.
*****Since we will be getting creole tomatoes, I am giving you two versions of this tasty recipe. Also if you have a herb garden, good way to use fresh basil. You can intermingle both recipes and swap ingredients around if you like.

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