Skip to main content

Tomato Pie ~ My New Favorite Summer Dish!

All of you tomato lovers out there have to give to give this recipe a go before the summer is over ~ while tomatoes are still in season!

I’ve been buying tomatoes at the farmers’ market lately like I’m afraid there will be a shortage of them.  This summer, I’ve served this several times to family and guests, and got nothing but rave reviews.  If we’re lucky enough to have a slice or two left over for lunch the next day, all the better!

There are many tomato pie recipes out there, and this one caught my eye because of the cheese crackers --- a little twist on the recipe.  Start with a good pie crust and sliced tomatoes, add a little fresh basil, some freshly grated Parmesan and mozzarella cheese, mayonnaise and last, but not least:  BACON!  Bake until it’s puffed and golden and ~ VOILA! ~ you have about the most delicious thing on earth for your mealtime!

Mayo & Parm
Cheese crackers


Tomato Pie


1 (9-inch) pie crust, blind-baked – see recipe below*
8 tomatoes, divided—5 in bottom layer, 3 in top layer**
¾ - 1 pound bacon; however much pleases you, cooked and crumbled
1 tablespoon fresh basil or ½ teaspoon dried
¾ cup mayonnaise
¾ cup Parmesan cheese, grated
2 tablespoons onion, minced
¾ cup cheese crackers, crushed (I use Cheez-Its)
1 cup Mozzarella cheese, shredded
1 teaspoon seasoned pepper


Preheat oven to 350 degrees.
Slice tomatoes and drain well.
Place 5 tomatoes overlapping on cooled pie crust.
Scatter bacon and basil over top.
Mix together mayonnaise and Parmesan.
Spread over top of bacon.
Sprinkle with crushed crackers.
Layer with shredded mozzarella.
Place remaining 3 tomatoes, overlapped, on top.
Sprinkle pepper over all.
(You may need to cover the edge of the crust with foil to keep it from becoming too brown.)
Bake for about 35 minutes.
Cool pie for 20 minutes before slicing.

*Blind-baked crust:

Preheat oven to 425 degrees.
Line crust with foil or parchment paper.
Fill with rice or dried beans.
Bake about 10 minutes until lightly browned.

**I peel the tomatoes.

If you want a delicious summer time dish, make this!

Be sure to visit my friend, Linda’s blog, @My Kind Of Cooking for her tips on Tuesday and yummy recipes on Friday!


  1. Love your new layout, it is very fetching. I have been bottling tomatoes today, thanks for the new idea, tomato pie tomorrow :-) Keep well Diane

  2. Oh! I cannot wait to try this. I, too, buy many tomatoes at the farmers' market and love new ways to enjoy them. I think this will be on our A-list.


  3. This sure looks good... I'm going to have to make it with some of our garden tomatoes.

  4. We will have pretty decent farmers market tomatoes for a few more weeks, and this recipe, unlike anything I've ever made or eaten, is going toward the top of the high priority "gotta make" stuff for the next couple of weeks.

  5. As soon as I saw the mayo and parm I was IN! That looks so amazing.

  6. Estupenda receta, me encanta.


  7. I have never had tomato pie! Where have I been? This looks delicious Pam and I especially like the addition of bacon.

  8. Diane, thanks so much! It sounds like you will have a good supply of tomatoes for winter.

    Bonnie, I hope you like this as much as we do!

    Karen, it is sooo good, almost addictive!

    Stephen, I hope you try it too. I could actually make a meal of it.

    DA, great! It is so much better than the pics look!

    jose manuel, gracias! Es bien!

    Lynda, same with me. I had never heard of it before seeing it recently on the web.

  9. Pam I so want a slice of this.. Its the first year I didnt make it because of the calories and my cholesterol is horrible, all I can say is it's a delicious pie you have to try.. yours is perfection!

  10. This has inspired me to make a trip to the farmers' market this weekend...I adore a wonderful tomato pie like yours!!!!

  11. I agree with you - tomato pie is excellent!! I have lots of recipes for it, and we eat it almost every week when the tomatoes here in Michigan are ripe. Nothing better! I must admit, your pie looks pretty dang good!!

  12. Well, dosen't that sound interesting!

    I'll have to file this one.

    M :)

  13. Pam, I don't believe that I've ever had a tomato pie. Sounds and looks great though! Bacon,mayo, parmesan, cheese crackers...sounds like paradise to me! Thanks for the recipe... Take Care, Big Daddy Dave

  14. Hi Pam,
    Your pie looks so delicious and the colours are stunning. I can imagine why it is your new favourite summer dish :)))!!

  15. Oh, my, Pam, that looks and sounds utterly decadent! I think you are right.. the little twist of cheese crackers is very intriguing. Of course, I was hooked as soon as I read bacon, though!

  16. Claudia, thanks! It definitely is not a healthy dish, but I'm sure it could be made with fat-free or low fat cheese and turkey bacon.

    Lizzy, great! Hope you try it and like it!

    Tracy, this is perfect for you Michigan tomatoes. Don't know where I've been, since this is a new one for me.

    Melinda, if you like tomatoes and bacon and cheese, go for it! It's delicious!

    Dave, you have to try it then. And I'm betting you'd really like it too!

    Lia, thanks! Only a few more weeks here with good fresh tomatoes at the farmers' markets. boo hoo!

    Jenn, thanks! Most of the recipes call for cheddar cheese but I love this with the crackers, Parm and mozzarella!

  17. Oh my, Pam! This pie is mouth-watering! Love it! xoxo

  18. I've never tried or made a tomato pie, but must say this recipe is tempting me to go out into the garden and pick some tomatoes so I can experiment with this recipe. YUM!

  19. Okay, I have been craving Tomato Pie lately (though I've never had it before). Every time I see somebody post one, my salivary glands go into overdrive. Your version is no exception - it sounds wonderful. Wish I could try a slice!

  20. While, we are still getting lots of tomatoes in our garden, this is the dish to make. Looks delicious.

  21. Dear Pam, I am a tomato lover and this looks wonderful. Have a beautiful day. Blessings dear. Catherine xo

  22. This looks insane! I LOVE tomato pie and this is one of the best I've seen!

  23. I love tomato pie and your recipe sounds perfect!

  24. I too have been buying up tomatoes like there's no tomorrow Pam. I think it's because I'm afraid mine will never ripen. We haven't gotten one good red ripe tomato yet from that surprise bionic tomato plant!

    Your Tomato Pie sounds delicious, Pam. I luv all the bacon too. I better keep this one just in case I ever get to actually pick some!!!

    Thanks for sharing...

  25. Anna, thanks! I'm glad you like it!

    Ellen, it's new to me and something a little different for tomatoes.

    Heather, thanks! Wish I could give you a slice now!

    Chaya, yes! It's a good way to use those tomatoes.

    Catherine, me too! We eat tomatoes most days in the summer. Have a good day.

    Reeni, great! Then you know how delicious a tomato pie can be.

    Pacheco Patty, thanks. Have a good day!

    louise, thanks! The weather around here has not been kind to tomatoes this summer, not nearly as many available at the farmers' markets as usual.

  26. Yum, yum. This is on my weekend menu for sure. Tomatoes this summer are fantastic, the best I can remember.

  27. Tomato pie is a great use of summer tomatoes - we've trid two versions thus far and will have to add this one to the list. It's the mayo and bacon that caught my eye.

  28. I love all these recipes for tomatoes....this one looks SO good!

  29. Cathy, thanks! I hope you like it also!

    Larry, that's what caught my eye too plus the cheese crackers.

    laurie, me too! Have a good weekend!

  30. Pam please give your DIL my sympathies and I hope that she recovers quickly. Have a good weekend Diane

  31. Diane, that's so sweet of you. Thanks so much! And I hope you back to normal very soon! Have a good day!

  32. Oh my goodness Pam...this looks sooooo good and we have SO many tomatoes to use up....can't wait to make this...we just pinned it on our pinterest board ~ yum!!

  33. Summer Kitchen Girls, thank you! I'm hoping you try it and enjoy it! Have a good day!

  34. Ok Pam.. That pie and I have a date for this week!! This sounds awesome!!! Happy Sunday

  35. Hey there Pam...
    I have never heard of tomato pie before, which means I've never tasted it either.
    Looks good, especially with the mayo and Parmesan cheese...yum-O!

  36. Leslie, thank you! Hope it's a good one. And a happy week to you!

    Shug, you have to try it! It's soooo good!

  37. I LOVE this recipe! I am also going to send it to my Aunt Pat. She has an amazing garden and a delicious batch of tomatoes.

  38. Pam, this is a big winner: I love tomatoes! And I love pies. Come see what pies I made... :)

  39. Linda, this would be just the thing for Aunt Pat and all of her tomatoes then!

    Marina, thanks! I know your pies are great! Have a good day!


Post a Comment


I was supposed to get a nice body for summer, but there's a small problem... I like food!

I am happy to hear what you have to say, and appreciate your taking the time to stop by and leave a comment.
Keep smiling!

Popular posts from this blog

Tender and Delicious Italian-Style Baked Chicken Breasts

Are you in the mood for chicken tonight? If you are, here’s a great recipe for it!

Everyone seems to love chicken and there are several things I like about this recipe:  the ease of preparation, just a few simple ingredients and no sacrifice of the flavor because it is simple.  It tastes mmm mmm good! 
This dish is great for a weeknight meal or company also.  Just dip the chicken breasts into beaten eggs, coat them with the Parmesan bread crumb mixture, drizzle with the spicy, garlicky Robusto Italian dressing and pop them into the oven.  They come out baked to perfection, being fork tender.  I served it with rice and a crisp mesclun salad.

Italian-Style Baked Chicken Breast Printable recipe

4 boneless skinless chicken breasts 2 eggs, beaten 1 cup Parmesan cheese 1 cup Italian bread crumbs ½ tablespoon garlic powder ¼ teaspoon salt ¼-½ teaspoon seasoned pepper ¼ cup Wishbone Robusto Italian Salad Dressing 4 teaspoons butter
Wash chicken, pat dry. Combine cheese, bread crumbs, g…

Succulent Slow-cooker Pork Loin in Gravy

It’s that time of year when I like pulling out the slow cooker and letting it cook dinner for us!

Thisslightly adapted recipe is from Trisha Yearwood’s Home Cooking cookbook.  Not only can she sing, she can evidently cook very well also.  Her cookbooks are filled with down-home simple recipes that would appeal to most anyone.  

We really like pork and I really like the slow-cooker, so this recipe is a win win!  It has the right mix of ingredients with its spicy rub, chicken broth, lemon juice and soy sauce.  The pork is fall apart tender and delicious Trisha says, “ Before I found this recipe, my attempts at cooking pork loin usually began with high hopes and ended with dry, overcooked meat.  The secret is the slow-cooking crockpot.  Spices in the rub get a chance to really flavor the loin, and it doesn’t dry out.  In fact, it’s so tender that it actually falls apart!” 

The singer/cook is right ~ it is scrumptious!  I hope you try it and like it as much as we do!

Slow-cooker Pork Loin in …

Bubba’s Winning Homemade Summer Sausage

You’re probably asking why would anyone bother to make their own summer sausage.  The reason is, because it is so very delicious!

The flavor of Bubba's home made sausage is much better than the store bought version, cheaper also and you know exactly what it consists of.  You control the ingredients ~ no added chemicals~ and flavor it as you like.  It reminds me of growing up on the farm with Dad making our own pork sausage, not similar to supermarket sausage at all.
Our older son, known as Bubba here on my blog, has been refining his summer sausage recipe and has hit on the exact proportions for it.   It's easy to pull together, it just takes time; requiring 5 days to cure.  

There is no casing involved.  Do not use a grade of ground beef with very low fat content as the result will be dry and crumbly.  Do not substitute any other salt for the Morton Tender Quick Cure ~ it is not the same thing!
It’s a great summer sausage that you just slice and serve with cheese and crackers or …

The Best Lemon Pound Cake ~ I’m Telling You the Truth!

On my September 27th post, I told you I would be baking the Lemon Pound Cake recipe from the Tate’s Bake Shop Cookbook that Bill had been yearning for.  I finally got around to baking it and now I’m trying to figure out what took me so long…

You know how foodies say, “I swear, it’s the best I’ve ever eaten?”  Sometimes I try the recipe, sometimes I don’t.  Everyone’s taste is different and you just never know; however, I can honestly say, “this Lemon Pound Cake is the best pound cake I have ever eaten in my life.”  And Bill echoes the same.  NO LIE!!!  It is outstanding!!!
Here’s what Kathleen King, the owner and founder of Tate’s Bake Shop, says about her cake, “The lemon flavor really comes through in my lemon pound cake.  It keeps well and freezes well, and is exceptional on its own or with fresh berries and cream.”

Here’s what I say about it:  Enjoy it on its own!   If you love lemon and love pound cake, you will fall hard for this one!  It’s so good that after having a slice of it, …

Crispy Spicy Jicama Chips

It’s a “Mexican potato” that is in season year-round, looks like a turnip; has either tan, brown or gray skin, with a crisp juicy, refreshing, slightly white, flesh on the inside, resembling an apple.

It’s as easy as a potato to peel and I’ve discovered, it’s just as good roasted as it is raw.It’s jicama ~ Spanish: hee-kah-mah.

Jicama is traditionally served raw, dunked in chili powder, lime and salt to boost its mild flavor; or in a salsa or salad.I’ve only had jicama raw, in a salsa, so I had a big surprise when I bit into a slice of roasted jicama!

A friend, Yvonne, gave me this recipe and I’m glad she did.   Jicama is quick and easy to roast, and retains its crispy crunch and sweetness when it comes out of the oven.  Thinly slice it, dredge with a spicy mixture and roast it to a crunchy chip-like texture.  Roasted jicama is a great substitute for potato chips!  
Here are some jicama tips:
Choose jicama with smooth, thin unblemished skins, a slight shine is an indication of freshness.

Summer was our best season: it was sleeping on the back screened porch in cots, or trying to sleep in the treehouse; summer was everything good to eat; it was a thousand colors in a parched landscape…

~ Harper Lee, To Kill a Mockingbird


ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

Dinner Party

Dinner Party
Jules-Alexandre Grun

United States 7.3.16

Flag Counter

Global Visitors 7.3.16

Flag Counter

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs
May 5, 2004…

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤
May 5, 2004 – Dec 16, 2014

Since 2009


Total Pageviews