Tomato Pie!

Making this was kind of a fiasco!  We were both extremely hungry, we didn’t know if we could get in done on time, we waffled between using a frozen crust vs. making our own, etc etc!  But, in the end, we wound up with an extremely satisfying dish that we enjoyed for the next couple of days.  The addition of the squash made the texture slightly more watery–the original recipe had only tomato.  Next time we’ll make sure that we give it more time to cook all the way through when using succulent veggies like squash or zucchini.


  •  4 tomatoes, peeled & sliced
  • 1 small summer squash, chopped
  • 10 fresh basil leaves, chopped
  • 1/2 cup chopped green onion
  • deep dish pie shell (9inch)
  • 1 cup grated mozzarella
  • 1 cup grated cheddar
  • 1 cup mayonnaise (you could probably cut this down to 3/4 cup)
  • salt & pepper


Preheat oven to 350 degrees.

Place tomatoes in a colander in a single layer.  Sprinkle with salt and allow to drain for 10 minutes or so.  Repeat for squash.

Layer tomato slices, basil and onion in crust.  Season with salt and pepper.  Combine grated cheeses & mayo, spread mixture on top of tomatoes and bake for 30 minutes.

Cut into slices and serve warm.