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Fresh Tomato Pie

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This tomato pie is topped with a mayonnaise and Parmesan topping, along with some basil and seasonings.

Ingredients:

  • Pastry for a 1-crust 9-inch pie, unbaked
  • evaporated milk
  • 4 cups sliced firm ripe tomatoes
  • 1 1/2 teaspoons salt
  • 1/8 teaspoon pepper
  • 1/4 to 1/2 teaspoon dried leaf basil
  • 1/3 cup mayonnaise
  • 1/3 cup Parmesan cheese
  • 1 large clove garlic, smashed and minced

Preparation:

Line pie plate with pastry; flute edges and brush shell with evaporated milk. Bake at 450° for 5 minutes. Fill the baked pie shell with sliced tomatoes and sprinkle with salt, pepper, and basil. Combine mayonnaise, Parmesan cheese, and minced garlic; spread over the layer of tomatoes. Bake at 350° for 35 to 45 minutes, or until tomatoes are cooked and pie is done.

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Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter

5 out of 5 5 out of 5
Delicious Tomato PieJune 12, 2008By CindiClark
"I have made this recipe a few times. It is easy to make and delicious!!! All my friends and family love it! It is a great accompaniment to any meal. I also made it w/ smart balance omega plus light mayonnaise dressing and it was just as good."

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