Tomato Pie

Submitted by Mary Lou Shaffer of Bedford


  • 1 unbaked pie shell – 9in. (I substitute the pie shell with crescent rolls patted into a plate)
  • 5 or 6 Italian tomatoes
  • Touch of basil
  • Touch of oregano
  • ½ cup mayonnaise
  • ¼ cup grated parmesan cheese
  • 1 cup mozzarella cheese
  • 1/8 teaspoon pepper
  • Pinch of minced garlic (optional)


Cut tomatoes into small pieces and drain on paper towels. Then put on pie shell and sprinkle with basil, oregano and garlic. Mix together the mayonnaise, mozzarella cheese, cup grated parmesan cheese and teaspoon of pepper. Spoon mixture over tomatoes, covering the top and bake at 375 degrees for 35 to 40 minutes.

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