Tomato Pie Recipe

| August 20, 2012 | 41 Comments

Tomato Pie Recipe
Fresh tomatoes in a pie crust somehow just doesn’t sound right does it?  Well, if you’ve never tried Tomato Pie, you are in for one more delicious treat.  You can use a store bought crust but we’re going to show you how to make your very own homemade pie crust from scratch that just takes this fresh Tomato Pie up to a whole new level.  Like me, I’m sure you’ll be wondering where this awesome dish has been all of your life.  Try it.


Fresh Tomato Pie Recipe
Fresh Tomato Pie Recipe with homemade pie crust:

Originally published on August 20, 2012

It’s quick, easy and absolutely delicious.  You’ll find the step-by-step instructions below plus a printable recipe at the bottom.


Tomato Pie Recipe, produce stand
Road Trip:  Not far from The Pier at Harris Lake, where I do all of my fishing, there’s a little roadside produce stand with some of the best tomatoes I’ve tasted since I was a kid.  They grow them right by their house along with some other fresh produce and I find myself stopping by on a pretty regular basis right now.

About every two months, one of my fishing buddies invites several of us over to his home for a Fish Fry.  Billy and his wife Jan are wonderful people that have made me feel right at home over the past year or two that I’ve known them.  I give Billy most all of the fish I catch, he takes them home and cleans them, then his wife Jan invites me over to enjoy them.  How much better can it be?

On my last visit a couple of days ago, Jan had some sliced tomatoes on a plate for us along with the fish and her other side dishes.  I’m not really one for eating tomatoes that aren’t between two slices of bread with some Duke’s Mayonnaise but, I went back for seconds on these.  As I told the group, “these are the best tomatoes I’ve tasted since I was a kid.”  It’s true, they tasted just like the one’s my mom and dad use to grow and like the one’s WE sold at our own roadside produce stand.  When I asked Jan where she got them, she told me they came from this produce stand.  It belongs to a family that attends their church and Billy had put me on to it last year so, I knew exactly where it was.  I wanted more fresh tomatoes.  I knew they would be just perfect for a ‘mater sandwich.  ( That’s Southern for Tomato. )


Tomato Pie Recipe, produce stand near The Pier.
I love roadside produce stands and stop at just about every one that I see.  I love this one!  As the sign above says, it’s all self service and on the honor system.  You pick out your produce, weigh it on the “baby scales” and then drop your money into the locked money box and go on your merry way.  The sign leaning up against the tree has all of the prices and a large umbrella covers part of the stand.  Cool huh?

The selection was a bit low on this particular day.  It was late in the evening when I stopped by and the recent days of 100 plus degree heat and lack of rain has caused some shortages of fresh items from the garden.  Still, they had tomatoes and I knew I wanted to try them in my first ever Tomato Pie.

On this day, they had one Watermelon left, some Red Skin Potatoes, Tomatoes, a couple of jars of canned Pickles….and the cooler had some fresh picked cucumbers, squash and a dozen eggs…all on a plastic soda bottle of water that had been frozen and placed inside to keep things cool.  Several tomatoes and the fresh eggs went home with me but, I decided I’d wait on the watermelon.


Tomato Pie Recipe, roadside tomatoes.
I was told these are a variety known as “Celebrity” Tomatoes.  I looked it up and found they are a hybrid tomato but…whatever they are….they ARE delicious.  I picked a couple from the right side, third row down, weighed them, dropped the money in the box and headed home.

This is actually the very first Tomato Pie I’ve ever made.  And, to the best of my memory, it’s the first Tomato Pie I’ve ever tasted.  I don’t recall mama ever making one as I was growing up and don’t remember ever seeing them at the family reunions.  Maybe my family just wasn’t hip enough to something with tomatoes in it being called a pie.  Pie was suppose to be sweet and for dessert right?

You can make this with a store bought, pre-baked pie crust but I knew I wanted to make my own from scratch if I was going to try one.  I hope you’ll try it too and that just like me, you’ll kick yourself wondering where in the world this stuff has been all of your life.   It’s just that good.

What does it taste like?  Well, I thought it might taste a little like pizza with all the cheese and tomatoes but, what about the pie crust?  The pie crust part just wasn’t working with my taste buds in my mind about this.  It’s just that Southern thing about pies being for dessert I guess.  Not to fear though…it tasted wonderful.  I do hope you’ll give it a try and I’ve got all the photos below to show you how to create your own.  So, if you’re ready….Let’s Get Cooking!


Tomato Pie Recipe, ingredients.
Tomato Pie Recipe:  You’ll need these ingredients.

I highly suggest that you follow my recipe for a Basic Pie Crust and make your own crust from scratch.  It’s really easy and you will taste a big difference over those that you purchase at the grocery store.  This pie is all about fresh ingredients and making the crust homemade just seemed like the natural thing to do.  No, I didn’t make the cheese or the mayo but give me a little more time.  I might try making the cheese but that Duke’s Mayonnaise, well, there’s no reason to even try and top that stuff.  I’ve got a designated spot in the refrigerator that HAS to have Duke’s Mayo all the time.  And no again, they aren’t paying me to say that.  I just happen to really like the stuff.


Pre-heat your oven to 350º


Tomato Pie Recipe, stack the basil leaves.
Begin the work on the pie by first taking several leaves of fresh Basil and stacking them all together like this.


Tomato Pie Recipe,
Roll the leaves up tightly.  I was going to say roll them up like you were making a little cigar but I doubt that many of us have ever done that before.  At least I haven’t.


Tomato Pie Recipe, slice the basil.
Slice the basil.


Tomato Pie Recipe, slice the onions.
I opted to use some Spring Onions that I had on hand.  I’m sure any variety of onion would work.  Just slice and dice them up into small pieces.


Tomato Pie Recipe, slice the tomato.
Slice up the tomatoes.  You can use the tomatoes in slices or….


Tomato Pie Recipe, dice the tomatoes.
….you can dice and cube them up like I did.


Tomato Pie Recipe, place in colander.
Whether you decide to just use the sliced tomatoes…or…the diced tomatoes, you’ll need to put them in a colander to drain.  You don’t want a bunch of juice to make the pie all soggy.


Tomato Pie Recipe, sprinkle with black pepper.
Place the colander in the sink or over a bowl to catch the juices that will soon be dripping away.  Go ahead and sprinkle on some Black Pepper, using it according to your taste preference for pepper.


Tomato Pie Recipe, add the salt.
Then, sprinkle the tomatoes with Salt.  The salt will not only be helping the flavor, it will also help pull juice out of the tomatoes.  It’s a needed part of the recipe…..getting the juice out that is.  Now, set it aside for a few minutes and let it drain.


Tomato Pie Recipe, add the cheddar cheese.
In a separate bowl, add the grated Cheddar Cheese.  I’m using sharp cheddar.


Tomato Pie Recipe, add in the mozzarella cheese.
Add in some grated Mozzarella Cheese.


Tomato Pie Recipe, add the Duke's Mayo.
Add in the Duke’s Mayonnaise.

If by any chance you are an “alien” that doesn’t like mayo…don’t worry about this addition.  You aren’t going to taste the mayo once the pie has been baked.  Of course, for me, it’s hard to imagine that anyone doesn’t like mayo.  Maybe we should talk.


Tomato Pie Recipe, stir it all together.
Grab a spoon and stir it all together.  Stir it a little….stir it a lot…it doesn’t matter….it’s all going to melt together anyway.  Just saying.


Tomato Pie Recipe, stir the tomatoes around.
Stir the tomatoes around a bit to help the juices drain out better.


Tomato Pie Recipe, add the onions.
Lets start assembling our pie.  Using a cooled and pre-baked pie crust, toss in the onions and spread them around over the bottom.


Tomato Pie Recipe, add the basil.
Add the chopped basil.  OK…so I didn’t get a picture of me adding the chopped basil to the pie.  There’s a really good reason for that.

I mean…a really good reason.  Like a really, really, really GOOD reason.

They say confession is good for the soul right?  Well the reason I don’t have the picture of me adding the basil to the recipe is…well…well….I accidentally somehow…just forgot…to ADD the basil to the recipe.  That’s right…whew, I feel better now that I’ve owned up to that.  I’m normal OK…I just somehow forgot to actually add the basil.  And of course, I purchased one of those little packs of fresh basil JUST for this recipe.  On the other hand, I can confidently tell you that THIS recipe is STILL awesome, even WITHOUT adding Basil.  Trust me on this one.  Let’s move on.


Tomato Pie Recipe, add the drained tomatoes.
After you’ve drained as much juice from the tomatoes as possible, place them in the pie crust and spread them around evenly.


Tomato Pie Recipe, add the cheese mixture.
Gently spread the cheese mixture over the top of the tomatoes.  Doesn’t that look good already?


Tomato Pie Recipe, tomato juice.
Tomato Juice anyone?  Look how much juice came out of these tomatoes.  It’s even salted and peppered.


Bake for about 30 minutes at 350º or, until the cheese has slightly browned.  Watch it carefully and don’t let it burn.


Tomato Pie Recipe, baked pie ready to serve.
Remove from the oven and place on a rack to cool.

Our Tomato Pie will be best served warm.  I found however that trying to cut it while warm made it a bit difficult.  It was really delicious but…a little messy for presentation.  Instead, let the pie cool completely and then place it in the refrigerator for a couple of hours.  It will setup nicely after this time and it will be much easier to slice…and prettier.  Place a slice on a plate or serving dish and then pop it in the microwave for about 30 seconds.  You could also slice it and slip the dishes back in the oven for a few minutes to warm back up.  Just don’t heat it too much or it will turn all soft and runny on you again.

I’ve also placed a couple of slices in the freezer.  After letting them thaw completely, just a quick trip in the microwave and you can enjoy a slice of Tomato Pie any old time you want one.


Tomato Pie Recipe, baked and ready to serve.



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Taste of Southern - Tomato Pie Recipe

Tomato Pie Recipe

  • Author: Steve Gordon
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 6 - Slices 1x
  • Category: Side Dishes
  • Method: Bake
  • Cuisine: American


Fresh tomatoes in a pie crust somehow just doesn’t sound right does it? Well, if you’ve never tried Tomato Pie, you are in for one more delicious treat. You can use a store bought crust but we’re going to show you how to make your very own homemade pie crust from scratch that just takes this fresh Tomato Pie up to a whole new level. Like me, I’m sure you’ll be wondering where this awesome dish has been all of your life. Try it.



  • 23 fresh Tomatoes, sliced or cubed.
  • 8 fresh Basil leaves, finely chopped.
  • 1/2 cup Spring Onion, or other onion, chopped.
  • 1 Pre-Baked Pie Crust, 9 inch.
  • 1 cup of grated Cheddar Cheese.
  • 1 cup of grated Mozzarella Cheese.
  • 1/2 cup of Mayonnaise.
  • Salt and Pepper to taste.


  1. Slice and chop the Basil, set aside.
  2. Slice and chop the Onion, set aside.
  3. Slice and cube the Tomatoes, place in colander to drain.
  4. Sprinkle the Tomatoes with Black Pepper.
  5. Sprinkle on the Salt, stir and let continue to drain.
  6. In a separate mixing bowl, add the Cheddar Cheese.
  7. Add the grated Mozzarella Cheese.
  8. Add the Mayonnaise, stir until combined, set aside.
  9. To assemble the Pie, place chopped onions in bottom of crust.
  10. Sprinkle with the chopped Basil.
  11. Add the drained Tomatoes, spread around evenly in crust.
  12. Top with the Cheese mixture, spread almost to edges of pie crust.
  13. Bake at 350º for about 30 minutes or until lightly browned.
  14. Remove from oven and allow to cool on a wire rack.
  15. Serve warm and Enjoy!


I found the pie was easier to cut and serve by letting it cool completely first. Refrigerate it for a couple of hours, then remove and slice. Place individual slices on a serving dish and microwave each slice about 30 seconds or just until warm. If warming in the oven, don’t let it get too warm before serving.

Keywords: Tomato Pie Recipe, southern tomato pie, made from scratch, pie crust, southern recipes, easy


Your Comments:  Have you ever tried Tomato Pie?  How do you like it?  Can you see the possibilities available for changes and additions to our recipe.  We’d love to hear from you.   If you’ve read this far, please take a moment or two and leave us a comment on your visit to Taste of Southern.  I’m always delighted to have you stop by any time.  The only way we know you’ve visited our site is when you leave us a comment.  It will only take a minute or two so I hope you’ll do just that.  All comments are moderated.  That means, I personally read each and every one before it’s approved for posting on Taste of Southern.  I will also respond to as many comments as possible so check back soon for my reply.  As always, I hope you’ll help us spread the word about our site and we look forward to you stopping by again soon.

Be Blessed!!!


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Category: Main Dishes, Other

About the Author ()

Award Winning Food Preservationist, Fisherman, Author of three cookbooks. "From Mama's Big Oval Table, From Mama's Big Oval Table - BOOK TWO and Carolina Christmas Sweets and Appetizers." Online Contributor to Our State Magazine Newsletter.

Comments (41)

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  1. Don Pike says:

    HI Steve, Thanks for this great tasting recipe. My wife is a great cook , so I don’t do much in the way of cooking but do the sous chef work. My wife’s mother used to make the Tomato pie for her when she was very young and she did not like it much. I grow lots of tomatoes each year and it is sometimes hard to find recipes for them that my wife wants to make. I cut them up and freeze them and she uses most of them for soups and stews during the winter months. I made this great tasting pie and It was everything that I was hoping for, the only change I made was using “Sweet One Hundred” cheery tomatoes as there was less chopping and less juice to worry about. I can now make this pie and freeze pieces of it for my own enjoyment when ever I want. This is my second recipe from you that I make. The other one is the oven baked beans that has become my signature addition to the family get together meals. Thanks for helping me be able to contribute a little to the family meals. Stay safe and enjoy the day. Regards Don

  2. Cheryl Ann says:

    I will definitely try this pie recipe this week. Two tomatoes from our farmer’s market ran $7.00!! No, I would never have spent that in a million! A Bumbleberry pie brought home was
    around $12.00–once again No Way I would have spent that!
    My next door neighbor lady has a secret passion for pineapple snow cones and our ice cream truck sells these for $5.00 a piece! She keeps trying to get me on board, I just never seem to ‘hear’ the ice cream truck! My son told me everything is the same prepackaged you could purchase at the grocer-except the snow cones-they are made on the truck. He also told me every item is $5.00 each. When I was a little girl we had a Mr. Frosty-soft serve right off the truck, like dairy queen. Good Lord, I wonder how much Dairy Queen is today?!
    Well Happy Tomato Pie–Just remember, somewhere out there, Someone is paying a kings ransom for just 2 tomatoes!!
    All In My Prayers…

  3. Donnie Thorn says:

    Hi Steve,
    Love your site. I have been making this tomato pie for several years. I like to bake the pie crust partially before adding the ingredients, just let it cool before assembling. I also use chopped vidalia onions instead of the green onions. Great pie!

  4. Mike Carrington says:

    I’d like to be on the list for your second cookbook. You said you’re seriously considering such a list to the sale of the book ahead of time. How can I get on that list?

    While I’m at it, what kind of kitchen knife do you use? I’ve never found a good one.

    Thanks Steve.


  5. Sue from Ohio says:

    I *love* your Tomato Pie recipe! I meant to comment here sooner – my apologies! I am a Midwesterner from Ohio – my mother is from WVA and my father is an Italian/Irish American, so I was brought up with very good food. I made this about 3 years ago when I stumbled on your blog, and my husband and I love it. I have a box of Campari tomatoes to use up, so I think I will give it a try again this weekend. Will also throw in a very small can of green chiles and maybe leeks instead of green onions (I love the buttery taste of leeks!) Thank you so much for this, and for the rest of your very tasty blog! God bless and protect you and all here.

  6. Roxanne says:

    Wow – I wish I’d found this when I had all those fresh garden tomatoes ripening. I know where it is now for next year though and I’m looking forward to trying it.

    • Steve Gordon says:

      Hi Roxanne, You’ll enjoy the Tomato Pie recipe I’m sure. Hope you get to try it soon. Thank you for sharing your comments. I appreciate your visits and do hope you’ll visit with us often. Be Blessed!!! -Steve

      • I was hoping that this would be similar to the tomato bread pudding that they served at West Highland elementary school in the early to mid 60s. It was pretty sweet (not as sweet as a regular bread pudding) but it was absolutely heavenly. If someone knows a very similar recipe, could they please post it? Thank you. In the meantime, I might try this tomato pie, but substitute canned tomato pieces for the fresh tomatoes.

        • Clara Smith says:

          Use stale bread and break up in large peices in a casserole dish. Sweeten canned tomatoes to taste and pour over the bread, you want enough to make the bread moist but not too soggy. Dot lots of butter over the top and bake 350 until edges brown and pudding is puffing up and bubbly. My husband will eat all I put in front of him. I personally can not stand it. I hope this works for you. Clara

  7. Can you replace the mayo with ricotta and an beaten egg?

    • Steve Gordon says:

      Hi Mary Jo, I’ve never made it that way, but don’t see any reason why it shouldn’t work. If you decide to try it, please let me know how it turns out. It might help someone else as well. Thank you for the question. I’m sorry I couldn’t be of more help. I appreciate your visit and do hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  8. Cathy Sewell says:

    Pie looks great. Been wanting a good pie shell recipe too. Please e-mail me.

  9. Mary Daniels says:

    I made the Tomato Pie yesterday, I followed the recipe except I had no green onions and I did add garlic powder. I made half the recipe as it is only the two of us and used a very small pie tin. Now that I know we like it, next time I will make the whole recipe. We thought it was very tasty. I must confess I used Pillsbury ready made pie crust. I am sure your home made is better. Mine, not so much. My husband is from Tennessee, but his Mom never made this back in the 50’s, so it was a new dish for us. After reading some comments I might try some of the suggestions for additional ingredients, but the basic pie is a tomato lover’s dream dish. Thanks for the recipe. We love reading your newsletters.

  10. Gina says:

    Yummy! I love tomato pie and “mater” sandwiches, too! Deliciousness!! I sometimes put avacodo on my mater sandwiches with Duke’s mayonnaise because i try to eat healthy. 😉

    Thank you for sharing your recipes and memories with us, I ALWAYS enjoy your newsletter. Have a good week and God bless.

  11. Elizabeth Ferguson says:

    I always like reading your letters. The pictures of your cooking always make me hungry, but I still appreciate your doing this!

  12. Marilyn says:

    Good Morning Steve,
    I made this pie last summer using your pie crust recipe also, it was great. I’m glad that you posted it again, I had forgotten about this and how delicious it was. Jenny G. says she added bacon to it, that makes it sound even more great. I have all the ingredients on hand and need to do this one today. My husband appreciates it when I make a special meal, and this one qualifies as one. I use Vidalia onions in it. Have a great week, looking forward to your next newsletter and recipe.

  13. Jenny G says:

    Hi Steve, This pie is really good…can’t get enough! Anyway, I partially cook bacon and add to the other ingredients except for topping. I also do not pre-bake the crust. Draining the tomatoes well is the secret in keeping the crust from becoming soggy. I prefer green onions and use the tops as well. 15 minutes before I take from oven I add the cheese/mayo topping. Turns out fantastic. Thanks and blessings to you.

  14. JuneV says:

    Found this wonderful recipe & would like to make it tomorrow. I have a frozen (store bought) Marie Callender’s pie crust in the freezer I would like to use. Should I bake the pie crust first?

    • Steve Gordon says:

      Hi JuneV, I think I would. The crust might not otherwise be fully baked before the cheese on top would start to burn. Let me know how it turns out for you if you try it. Thank you for the question and for your visit to Taste of Southern. I hope you’ll visit with us often. Be Blessed!!! -Steve

  15. Patrick says:

    Tomato Pie has always been a staple side dish for our family Holiday meals. Great recipe, we slice tomatoes kinda thick, first peeling (makes a huge difference)
    Salt & drain a must. Fantastic recipe
    Glad to see
    Thanks, Pat

  16. Deb says:

    Hi Steve! I’m a bit late checking in here to see this delicious sounding recipe…we will definitely have to make it! It sounds just like something Hannah may have tried another year, but I’ll make sure we follow your recipe exactly…well, except for putting in the basil. I think basil just makes a recipe!

    Thanks, Steve! Hope your summer is going well and that you’ll have a good Labor Day Weekend.

  17. Lori says:

    Hi Steve, My daughter gave me a version of this recipe several years ago, but we could never figure out how to keep the crust from getting soggy. Thanks for the hints! BTW, we use minced garlic instead of onion, and always a mix of cheddar and mozzarella. A little extra mozzarella seems to improve the texture. I suppose instead of hanbanera cheese you could add a few drops of tobassco, I’m sure my husband would really love it that way. This recipe is always a summer favorite.

  18. Debbie says:

    There is a restaurant in Lititz, PA that is called Tomato Pie. I wish I lived closer so that I could eat there every day! But I found your website and I have followed your recipe. Thank you so very much for sharing.

    • Lori Campman says:

      Debbie, I live in PA so I thought I’d check out that restaurant. They serve the tomato pie for breakfast! What a great idea!

      • Susan K says:

        Tomato Pie Cafe also has a location in Harrisburg, PA. A good friend took me there for lunch…liked it so much I brought my husband next time and he liked it as much as me!

    • Erika says:

      Debbie, I came here looking for a recipe that tasted like Tomato Pie Cafe’s. I just had my first slice from there last month, and now I am a convert. Is this recipe pretty similar?

  19. Gretchen says:

    Would it be possible to freeze the whole pie? If so, would it need to be baked first or can it just be popped in the freezer after being prepared? Thanks!

    • Steve Gordon says:

      Hi Gretchen, Thank you for your question. I’ve never frozen a Tomato Pie, so can’t say what the results would be either way for doing so. I do think that I would bake it first, let it cool, then freeze it if I were going to try to do so. I hope you’ll let me know how it turns out should you freeze one.

      Thank you for your visit. I’m thankful you found Taste of Southern, and I’m thankful you’re willing to try one of our recipes. Do stop by for another visit with us… real soon. Be Blessed!!! -Steve

  20. Cynthia says:

    I went to visit my daughter in Wilmington, NC and we stopped at a little restaurant…just a little hole in the wall and we both ordered tomato pie. It was to die for. I wanted to recreate the recipe at home and surfed the internet and I found your recipe and tried it. Thank you. It took me back to the wonderful memories I had visiting with my daughter and finding the delightful restaurant. The only thing I changed was I added Oregano to it. I have made this recipe all summer long with my home grown tomatoes and next time I make it I will add the Basil and Oregano….yum. Hummm wonder how it would taste with Feta Cheese? Would have to call it Mediterranean Tomato Pie instead of Southern Tomato Pie.

  21. Jim King says:

    I’ve been making tomato pie for years but have never made my own crust. Wow! What a difference! My recipe is very much like yours, but the other improvement I picked up from you was dicing the tomatoes. You can fit more tomatoes in the pie crust diced than sliced. Thanks for the great and entertaining recipe. Oh by the way, to me this is Southern Pizza!

  22. Barbara Blount says:

    Hello Steve,
    Just a note to say how much we love your Tomato Pie recipe!! My family enjoys an extra “kick”, so I added 1/2 cup of Cabot’s Habanero cheese (grated) to the cheddar and mozzarella mixture….very, very nice!! Tonight I am taking 3 pies to a family dinner—including one gluten free pie— so everyone will be thanking you once again!

  23. Julie says:

    My garden is overflowing with tomatoes and I should have just enough fresh basil to make this tonight. I can hardly wait! I’ve never tried tomato pie, but my taste buds are READY!!

  24. Carrie Odom says:

    This recipe is really great. I have a recipe for tomato pie that i’ve been using for several years, almost identical to yours but only used mozzarella, no cheddar. The cheddar just kicked it up a notch!! Really really good. I really enjoy this site and your easy to follow recipes! Thanks so much!

    • Steve Gordon says:

      Hi Carrie, Thank you so much for your comments. I’m very happy to learn that you tried the recipe with the cheddar and liked it. I’ll have to try your version with the Mozzarella next time. (Maybe even toss in some Pepperoni?) How would that be? I bet it would be good though.

      I do hope you’ll try some of our other recipes real soon, and do visit with us often. Be Blessed!!! -Steve

  25. Denise says:

    Hello! I just made your tomato pie for last night’s dinner. I had never had it before despite being born/reared in the South. My husband commented that it was ‘make for company’ good. My grocery was out of fresh basil, so I left it out since you said it is good with or without. So glad I found your easy, delicious recipe.

    • Steve Gordon says:

      Hi Denise, I guess that’s a pretty good compliment if it turned out “make for company good.” I’m glad you found us and so happy that you gave the recipe a try. Thank you for sharing your comments and let me know if you do make it for “company” sometime. I think they will also like it. I do hope you’ll continue to visit with us and be sure to come back… real soon. Be Blessed!!! -Steve

  26. I love this recipe. I looked over many others and this was the best. I love the instructions and photos. I will be saving to my files.

    • Steve Gordon says:

      Hi Sandra, Thank you for your compliments. I’m glad you’ve found the recipe and I do hope you’ll give it a try soon. I think it’s really good and I’m pretty sure you’ll like it so, don’t leave it in your recipe box too long. Let me know how it turns out for you when you get around to giving it a try. I trust you’ll visit with us again… real soon. Be Blessed!!! -Steve

  27. charles maddox says:

    Steve, I cooked that thing and it sure was good, great site you have here. Thanks

    • Steve Gordon says:

      Charles, so glad to hear that you tried the Tomato Pie. I just love this dish myself. I didn’t mention it in the post but it also freezes very well. I had a couple of slices leftover and froze them. Pulled them out the other day, let them defrost in the refrigerator and popped them in the microwave for a few seconds. They were still good. Thank you for giving it a try and sharing your comments with me. I hope you’ll try some others and I look forward to you stopping by for a visit again soon. Be Blessed!!! –Steve

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