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Summer Tomato Pie

Summer Tomato Pie

Recipe Details
YIELD: 8 servings PREP TIME: 25 minutes TOTAL TIME: 1 hour 15 minutes
Summer Tomato Pie

3 pounds fresh Roma tomatoes, about 12 tomatoes
Pastry for a single-crust pie (9-1/2 inches)
1-1/2 cups shredded mozzarella cheese (6 oz), divided
1/2 cup mayonnaise
1/2 cup shredded Parmesan cheese
4 tablespoons minced fresh chives, divided
1/4 teaspoon pepper



Cut tomatoes into 1/4-inch slices. Place a single layer of tomatoes in a colander in the sink. Sprinkle tomatoes with salt. Repeat layering and salting with remaining tomatoes. Allow to drain 15 minutes.

Line a PYREX® EASY GRAB™ 9-1/2" PIE PLATE with pastry; flute edges. Line pastry shell with a double thickness of heavy-duty foil.

Bake at 450°for 5 minutes. Remove foil; bake 6 to 8 minutes more or until lightly browned. Remove from the oven. Reduce heat to 375°.

Sprinkle 1/2 cup mozzarella cheese over pastry shell. Pat tomatoes dry with paper towels; set aside 8 tomatoes for top. Arrange remaining tomatoes over cheese.

In a small bowl, combine mayonnaise, Parmesan cheese, 3 tablespoons chives and pepper. Stir in remaining mozzarella cheese; mix well. Spoon over tomatoes. Top with reserved tomato slices; cover lightly with foil.

Bake for 25 minutes, remove foil. Bake 10 minutes more or until cheese is lightly browned. Sprinkle with remaining chives before serving.


Vary the Flavor:

Use minced fresh basil or green onions instead of the chives.

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