Tomato Pie

This recipe originally came from Simply Recipes and it is really easy and super delicious.  In fact, Michael requests it quite often.  The key is to use the freshest tomatoes and basil you have – otherwise it will come out tasting flat.  The only adaptations I made were to lighten it up a little.


1 9-inch pie shell (defrosted if purchased frozen)

1/2 yellow or red onion, chopped (if you’re feeling ambitious, caramelizing the onions adds a great layer of flavor but I’m often feeling too lazy to take this extra step and it is still delicious).

3-4 tomatoes, cut in half horizontally, squeezed to remove excess juice, roughly chopped, to yield approximately 3 cups chopped tomatoes.  I like using a mix of red and yellow.

1/2 cup basil, cut into slices  

2 cups 2% mozzarella (I’ve also done this with colby – still great!)

½ cup reduced fat mayonnaise

1 teaspoon of red pepper flakes (optional)

A healthy amount of salt and freshly ground black pepper to taste


  • Preheat oven to 375°F.
  • Using a fork, prick the bottom and sides of the pie shell and bake it for 8-10 minutes or until lightly golden.
  • Meanwhile, squeeze as much moisture as you can out of the chopped tomatoes, using paper towels, a clean dish towel or a salad spinner. Mix with the basil and sprinkle with salt and pepper.
  • Sprinkle the bottom of the pre-cooked pie shell with chopped (or sautéed) onion. Spread the chopped tomatoes and basil over the onions.
  • Mix together the grated cheese, mayonnaise, red pepper flakes, and another sprinkling of salt and pepper. The mixture should be the consistency of a gooey snow ball. Spread the cheese mixture over the tomatoes.
  • Bake until browned and bubbly, approximately 30 minutes.



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