Tomato Pie

Prep Time: 1 Hour

Yields: 6–8 Servings


Although tomatoes originated in America, they are much more associated with Spanish and Italian cooking. During tomato season, the Italians create wonderful dishes from sauces to desserts using this delightful fruit. This pie is just another great example.


4–5 large plum tomatoes

1 (9-inch) pre-baked pie shell

1 tbsp sugar

¼ cup thinly sliced green onions

black pepper to taste

¾ cup mayonnaise

1½ cups shredded Cheddar cheese

½ cup diced bacon, cooked


Preheat oven to 375°F. Cut tomatoes into ¼-inch slices. Drain approximately 20 minutes on paper towels to remove excess liquid; otherwise pie will be soggy. Place two layers of sliced tomatoes in pre-baked pie shell. Sprinkle evenly with sugar and green onions. Season to taste using black pepper. Set aside. In a large mixing bowl, combine mayonnaise, shredded cheese and cooked bacon, mixing thoroughly. Spread mixture evenly over tomatoes. Bake 25–35 minutes or until top of pie is well browned. Allow pie to cool slightly before serving. If desired, place finished pie in refrigerator and serve cold or freeze for later enjoyment.