Garden Tomato Pie

  • Yield: 8-10 servings

"I was looking through someof my late mother's recipes and remembered that she made this tomato pie for my dad when he was alive. I was a little girl and remembered how good it was. I really like tomaotes, and maybe this is why I just happened to run across the recipe again. Hope you enjoy."


1 9-inch frozen deep-dish pie shell, baked and cooled
2large tomatoes (green or red), peeled and thickly sliced (or enough to fill pie shell)
Salt and pepper, to taste
1teaspoon dried sweet basil or 1 tablespoon fresh chopped basil
1tablespoon fresh chopped chives
12slices bacon, fried and crumbled
1cup mayonnaise
1cup grated cheddar cheese


  1. Preheat oven to 350F.
  2. Fill pie shell with tomatoes, sprinkle with salt and pepper, basil, chives, and bacon.
  3. Mix mayonnaise and cheese. Spread over tomatoes.
  4. Bake for 30 minutes or until lightly browned.

—Betty Thompson, La Porte, Texas

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 430
  • Fat 37g
  • Saturated Fat 10g
  • Polyunsaturated Fat 13g
  • Monounsaturated Fat 12g
  • Cholesterol 40mg
  • Sodium 1050mg
  • Potassium 220mg
  • Carbohydrate 14g
  • Fiber 1g
  • Sugars 2g
  • Protein 10g
  • Trans Fat 0g
  • Vitamin A 15%
  • Vitamin C 10%
  • Calcium 10%
  • Iron 6%