Last updated on August 1st, 2021
TAKE SOME PERFECTLY RIPE TOMATOES, place them on a bed of store-bought biscuits, top them with basil, mayonnaise and cheddar cheese, bake the works until puffed and golden, and what will you have? Why, only the most delicious thing on earth — Classic Tomato Pie. You can make this picnic-perfection in no time at all:
Note: I’ve written about Classic Tomato Pie before, first in 2010 and then in 2011. So why mention it again? Well, because if you are new to my blog, you might not know this recipe exists. And that would make me cry.
Note: I cry very easily.
Classic Tomato Pie
Ingredients for one 9-inch pie
10 store-bought biscuits (from a 7.5 oz package)
2 large, perfectly ripe tomatoes, sliced 1/4-inch thick
Kosher salt and freshly-ground black pepper
7-10 fresh basil leaves, sliced into thin strips
1 cup mayonnaise
1 cup extra-sharp cheddar cheese
Tip: For a thin crust, use biscuits from a 7.5-ounce package. For a thicker crust, use biscuits labeled “jumbo-size” or “grands.”
Toss the biscuits into a lightly-greased 9-inch pie plate…
And press them against the bottom and sides of the plate.
Next, cut 2 large tomatoes into 1/4-inch slices.
And by the way, I hope you will use only perfectly ripe, in season tomatoes for this pie. More often than not, tomatoes obtained from the supermarket in winter have traveled 3,000 miles in a refrigerated truck.
Long-distance tomatoes are tasteless tomatoes.
Lay the tomato slices on the biscuit crust, as above. Then give them a generous sprinkling of kosher salt and freshly-ground black pepper.
Next, grab 7-10 fresh, fragrant basil leaves, and stack them together as pictured above.
Tightly roll the leaves from tip-end to stem-end, as if you were rolling a cigar.
Then slice the cigar cross-wise into thin strips. This is called a “Basil Chiffonade.”
Sprinkle the basil over the tomatoes.
Blend mayonnaise with extra-sharp cheddar cheese.
This isn’t a diet-dish. But it’s a delicious dish. You might like to substitute low-fat yogurt for the mayo, just as my friend Ed did when he made this pie for his friends on Fire Island.
I spoke with Ed last night, and he told me that my tomato pie is “the talk of Fire Island.”
I can live with that.
Lily the Beagle awoke from her nap when she caught a whiff of cheddar. In the photo above, she’s watching me stir the cheese and mayo together.
Yes, Lily, I’m talking about you.
Drop big dollops of the cheese mixture over the pie. Then spread it around with a spoon.
Bake the pie on the lower-middle rack of a preheated 375-degree oven until golden brown — 30-35 minutes. Let cool on a wire rack until juices are absorbed into the biscuit crust — about 30 minutes.
For me, the 30-minute wait always feels like an eternity. I vant to eat ziss pie!
A biscuit crust…summer-fresh tomatoes…fragrant basil and a mayo-and-cheese topping…this pie is totally awesome, dude.
And although Tomato Pie is a cinch to prepare, it is elegant enough for a summertime dinner party. A dinner party where goblets of Pinot Noir are generously poured.
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Here’s the printable:
Classic Tomato Pie
Equipment
- a lightly-greased 9-inch-diameter pie plate (not "deep dish")
Ingredients
- A 7.5 ounce package of store-bought biscuits
- 2 large, perfectly ripe tomatoes, sliced 1/4-inch thick
- Kosher salt and freshly-ground black pepper
- 7 - 10 large basil leaves, cut into thin strips
- 1 cup mayonnaise
- 1 cup shredded extra-sharp Cheddar cheese
Instructions
- Center the oven rack, and preheat the oven to 375°F. Press the biscuits against the bottom and sides of the prepared pie plate to form a crust. Then layer the tomato slices over the crust, and give them a sprinkling of salt and pepper. Scatter the basil over the tomatoes.
- Blend the mayonnaise and cheese in a small bowl. Spoon the mixture mixture over the pie, and spread it out with the back of a spoon.
- Bake in the preheated oven until the biscuits color and the topping puffs -- about 30 minutes. Cool on a wire rack until juices recede -- 30 minutes. Serve warm or at room temperature.
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Winnie Spicer says
Kevin, that sure does look delicious! You have made it so easy for us to duplicate…and I believe I won’t even have to jot down the recipe! Always wanted to make one. Will make this as soon as I get ripe garden tomatoes! Thanks for the picturoral directions…did I spell that right? LOL! I always look forward to your posts and I also follow you on FB.
Gwen says
Is there any other substitute for the mayo besides yogurt? I can’t eat either.
Kevin Lee Jacobs says
Hi Winnie – I promise you’ll hear a choir of angels sing when you bite into this pie.
Gwen – I’ve only made the pie with mayo (and my friend Ed used yogurt). Is there a mayo- substitute you maybe can use?
Louise Brouillette says
Kevin, I make this pie for every summer party I’m invited to (I get requests for it!). Should I tell them how shamelessly easy it is to make?? I’ve been making is since you first posted the recipe two years ago, and it’s one of my all-time favorite summer dishes!
Kevin Lee Jacobs says
Louise – Thanks for vouching for this bit of deliciousness. As you said, it’s shamelessly easy to make!
Linda says
@ Gwen…Could you use a Greek lemon sauce, ie: avgolemono, or a light bechemel sauce? It seems like you just need something to help bind it, with just a hint of lemon for tang. Good luck.
@ Kevin, this is amazing! Thank you for sharing recipes and photos of your home and garden, with us.
Amy says
Can’t wait to try! I’m a newbie and would’ve missed it-which would have been a shame! Love your site. Thx!
badger gardener says
This recipe should come with a warning to tomato lovers. If you find the wait for those first ripe tomatoes interminably long, this pie will only compound the anticipation.
“Only two things that money can’t buy and that’s true love and homegrown tomatoes.” Guy Clark. You can find some great versions of Homegrown Tomatoes on youtube including Clark’s own. A good song to help w/ the waiting.
My brandywines are almost ready!
Eliza J says
I haven’t seen this recipe before…it looks awesome. As soon as my green tomatoes get ripe, I will be trying this. Also want to mention that I froze beets last weekend using your directions. I have never done that before and I anticipate on a cold Winter’s evening they will be delicious.
Thanks Kevin.
Cary Bradley says
Oooooohhhhh! This does sound terrific! Mayo has grossed me out since I was a kid and I think mind must have yogurt too :)! Gwen and Linda, what about cottage cheese as a binder for the cheddar topping? Linda, your white sauce sounds good too. Kevin, you are truly such an inspiration to us all. Does this mean your tomatoes are coming on already? Do you plant some hybrids as backup to heirlooms? I’m finding that heirlooms taste is by far superior, but reliability here in New England from heirlooms is risky. Off now to blanch and freeze Swiss Chard and green beans, per Dr. KLJ. Thanks!!! Happy day, my friend!
Brenda from Cape Cod says
Had this for dinner last night and this recipe is definitely a keeper! Yummy and super easy! Adding it to my Meatless Monday repertoire. Thank you!
Kevin Lee Jacobs says
Amy – Glad to know my work was not in vain!
badger gardener – Amen to that. I wait all year for a chance to make this pie.
Eliza J – Yes, the beets in winter will bring the taste of summer.
Cary – Only heirlooms for me this year. I used the first ripe ones to make the pie.
Brenda – That is music to my ears. So glad you tried — and liked — this incredible dish.
Lori Savoie says
My tomatoes are getting red and can’t wait to try this recipe. Thanks! Lori
KimH says
Oh my… I’ve heard of Tomato Pie before but I’ve never seen one or read the recipe for one.. I’ll be making this super duper soon.. as soon as I can figure out how to make gluten free bisquit dough.. REALLY soon! 🙂
Thanks Kevin! Love your site & wish I had days on end to just kick back & read the last 2 years (or however long you’ve been here) content.
Deborah says
When I want to feel ‘home’ I bake this pie. It’s just my favorite comfort dish! I’ve experimented with the recipe and have added a whole sweet onion, diced and lightly sauteed, bacon bits and my favorite addition is medium to large size shrimp!
Andreas says
Hi Kevin,
A friend from North Carolina made tomato pie for me last year, and I’ve been drooling over the memory of it ever since. There are masses of ripe tomatoes in my garden, so I’ll be making this very soon!! Thanks for posting the recipe!
Morgan says
Kevin, thanks as always for your great ideas! I’ve only heard of this and can’t wait to get to our local organic farm to try this. Maybe tomorrow! Goodness, I hope they have Brandywines this year. :)~
KimH – You might want to try the gluten free biscuit mix you’ll find on this link (not tried it yet, I’ll be using it too if my store stocks it). I’ve used their GF flour to make the recipe on the site for pizza dough and it’s excellent!
http://www.bobsredmill.com/gluten-free/
Kevin Lee Jacobs says
Lori – If you make this pie, I hope you’ll let me know how it turns out for you.
KimH – My partner is gluten-intolerant. So one year, I tried to make this pie with a gluten-free “bread and biscuit mix.” I’ll admit the result was not wonderful. The crust disintegrated as the pie baked, and what a mess when I tried to cut a slice. So if you find a good GF biscuit formula — by all means let me know!
Deborah – Tomato pie is awesome as-is, but it certainly invites the fun of variations! Your additions sound delicious need.
Andreas – Yes, make this pie!
Morgan – I can tell you the pie is utterly delicious with Brandywines, including ‘Cherokee Purple.’ And thank you for the GF tip!
Mary Lou Nordstrom says
Hurry up and ripen tomatoes..hurry, hurry, hurry!! This is going to be FUN!! Our tomatoes in the PNW got a late start with lots of rain this year.. so we are patiently and not so patiently waiting! Will try this as soon as they are ready! 🙂
Susan N says
Kevin, this is such a magnificent recipe. I have made it several times since the last time you posted the recipe and everyone LOVES it! It’s so easy and so delicious!!!! I hadn’t made in a couple of weeks and my Mom asked me to make it again just last week. Thanks again for such an awesome recipe!
judi m. says
OMG that looks amazing! I love your narratives!
Rosemarie says
Can’t wait to make this week either
Sadly – in the Kansas City area (well, the whole midwest) tomatoes are about gone
It was a bad year with the incredible temps and no rain.
God’s watering system does much better for everything than a hose can do!!
Just one question – does the crust get soggy from the tomatoes? Do you drsin the tomtoes after slicing, before using? Don’t want to lose any of the juiciness
I want to make for a club luncheon soon – acutally this meeting is supposed to be “untried recipes” – but I am cheating and trying it for just for us ASAP
BUT I want to make sure it holds up well so I can keep my title as best cook in Sommersette Club — LOL!
Will appreciate your help
AND saw that someone mentioned you have bben publishing for over 2 years –
is it possible to find all these true gems?
This truly starts my Sunday off JUST PERFECTLY !!!
Thanks for you and all you do – not only is everything so great and helpful, it’s a joy to read!
Kevin Lee Jacobs says
Mary Lou Nordstrom – Horrid weather here, too, not from rain but from drought. We are lucky to have any tomatoes at all!
Susan N – Thanks for confirming that everyone loves this dish. Like you, I make it again and again each August-September.
judi m. – Your comment made me smile. Thank you.
Hi Rosemarie – You can find my older recipes by clicking the various food categories on the left-hand side of this site. About the pie: I find the tip of the crust becomes pleasantly crisp, while the sides and bottom remain soft but not soggy. I do not drain the tomato slices at all — juices are absorbed by the biscuit dough. If you make this pie, I suspect that not only will you keep your title as Best Cook, but the Sommersette Club will place a diamond tiara on your head. (Well, I hope you’ll let me know how the luncheon goes.)
Elizabeth says
Eager! Looks so delicious.
Kate says
Thanks, Kevin! This is as enticing as my great-aunt Weah’s Macaroni Pie! Mmmm…mmm…good! Wake-up-in-the-middle-of-the-night good!
chuck says
The only tomatoes I have that are ripe are heirloom Yellow ones. Has anyone tried this pie with yellow tomatoes? Results?
Thanks.
Kevin Lee Jacobs says
Chuck – Providing they are perfectly ripe and juicy, you can absolutely use yellow heirloom tomatoes for this pie. Hope you’ll let me know how the recipe works out for you.
Debbie says
This looks so good here that I made it for dinner tonight. All I can say is YUM! This one is a keeper. Thank you for posting it.
Migs Murray says
Hi Kevin,
Could you clarify for me what you mean by biscuit please? Biscuits here are generally sweet (cookies) and your pic certainly doesn’t look as though that’s what you’re using.
Thanks,
Migs
Migs Murray says
Hi Kevin,
Could you clarify for me what you mean by biscuit please? Biscuits here are generally sweet (cookies) and in your pic it doesn’t look as though that’s what you’re using.
Thanks,
Migs
Kevin Lee Jacobs says
Debbie – So glad you made — and liked — the pie.
Migs Murray – In England and Australia you can sometimes find Sara Lee “crescent rolls” in a cardboard tube. Crescent rolls can be used as the dough for Tomato Pie.
Otherwise, proceed this way: Blend 2 cups (300g) flour with 2 1/2 teaspoons baking powder and 1/2 teaspoon each of salt and baking soda. Cut in 1/3 cup (75g) butter until it’s the size of peas. Stir in 3/4 cup (180ml) buttermilk until the dough holds together. Turn out onto a floured surface and knead several times. Pat the dough into the bottom and sides of a 9-inch pie plate.
peg says
my husband made the biscuit dough because he’s like that. i added bacon and it was CRAZY good! we will absolutely have this again!
thanks kevin!!
Deb Newton says
YOU CRY….and post that you do. You made me smile.
Can’t wait to try this. I love everything you wrote, your pictures, your floor…..
Thanks :o)
Deb
shirley says
does this pie hold up if you have to make it ahead to take somewhere. is it good cold?
Colleen says
Made it tonight. It was yummy. We’ll make it again!
May have another piece for dessert!
Migs Murray says
Excellent. Thanks, Kevin.
Migs ^_^
Diane says
I have a wheat allergy so can’t eat the biscuit crust. I’m going to try this with a polenta crust instead.
Kelly says
For the gluten free version, you might try just using a potato crust, but do saute the potatoes first (in butter of course) so they cook all the way through. And for anyone that grosses out at mayo, try sour cream, or eggs as a binder.
Anna Lapping says
I made this last night for dinner, and I have to say that I wasn’t thrilled with the biscuit crust. I love the flavors, though, so next time I’m just going to cut the tomatoes in half and put the basil and cheese/mayo topping on them and bake for a shorter amount of time, or maybe even just broil until the topping is bubbly. We try to eat very few carbs and it was hard for me to justify eating the crust when it isn’t fabulous.
Denise in Colorado says
Hi Kevin, I just love Lily’s pics and this recipe sounds yummy so I will try it when my tomatoes get ripe! Still have green ones here in cool colorful Colorado! I sent your link to my friend Cheryl who has Mildred’s Cafe right under Pikes Peak. She makes a fantastic quiche and this pie would be a great addition to her summer Sunday menu! Thanks for the great recipes and garden inspirations! 🙂
Donna B. says
Hehehe, oh Lily. ♥
This looks DELICIOUS. I don’t think I’ve read your past tomato pie posts… so I’ll have to go and do that right away! But yes, I am pretty sure I need to make this soon… very soon. I must ask, though, if it would probably be alright to lessen the amount of topping and maybe mix in some mashed potato for texture? I like the idea of using the low-fat yogurt, or maybe even greek yogurt, to help keep my girlish figure… Ohohohohoho~
And I’m pretty sure I can, but could I substitute the tomatoes with cherry types? This year doesn’t seem to be prime slicing tomato season for me [may have to go buy some from the farmer’s market. /cry] I’ve got some barely turned past green and barely the size of golf balls but I’m plucking two pounds of cherries everyday!
I should really do a week of meals called “Inspired by Kevin”, and exclusively craft dinner’s from the meals you post. Yumyum!
badger gardener says
I wonder if any southern gardener’s out there can share their tomato wisdom. We had an unusually hot Summer in WI which I thought would be ideal for our tomatoes. Our local news has a master gardener on Mon. mornings and she confirmed what my neighbors and I have been experiencing, healthy looking tomatoes that are just taking forever to ripen. She said this was heat-related. I’ve always pictured our neighbors down South reveling in vines full of red tomatoes all Summer long. I had heard fried green tomatoes developed as a recipe out of a need to just get some weight off the vines because of sheer #’s of fruit. But maybe it was a result of tomatoes that dilly-dally in the green stage? Just curious if anyone can share a “typical” southern tomato season.
Norma says
Also a newbie and would have missed had you hot posted. So thank you. My early girl tomatoes are ripe and am making this tonight for dinner.
@gwen, I am going to substitute mayo with mascarpone.
Carol S says
Hi Kevin,
Thank you for posting this. I am new to the site and was just wondering what to do with all my yummy heirloom tomatoes!! I just made some pesto so I am using that in place of the basil! Can’t wait for it to come out of the oven!!!
Love this site, you are an inspiration!!
Dan says
I’m definitely going to make this….and regarding the unhealthy nature of the pie? That’s why God invented Lipitor!
Gloria Duy says
Hi Kevin. I love your website. I hope to make this tomato pie later in the week. On my gluten-free blog I have a recipe for biscuit dough that would be similar if anyone wants to try it. Gluten-free Bisquick would not cut it.! Everything else is GF, I think I’ll use 1/2 mayo and 1/2 yogurt cuz I’m a middle of the road girl!
I will post it when I make it with a link to your site. Thanks! Gloria
http://glutenfreepoodle.blogspot.com/2011/06/biscuits.html
Kevin Lee Jacobs says
Gloria Duy – Thanks for linking your GF biscuit recipe. I can’t wait for you to let us know how it turns out as a base for Classic Tomato Pie.
Penster47 says
I think I would love this in a regular pie crust!!! and add the bacon of course, and you didn’t put any garlic in it???? Shame!!! :o) I saw another version that had sliced onions in it too, but not sure if I would like onions in it.
Gloria Duy says
I will make it this week Kevin because I would cry if someone couldn’t eat this pie just cuz of the gluten. And I cry very easily LOL
Maureen says
This recipe is a keeper. I love it. I have eaten it hot and cold …and for breakfast, lunch and dinner. I did alter it once and used a 4 cheese blend of asiago, romano, mozzarella and parmesan. that was awesome as well…:)
Deb says
All my yellow tomatoes are coming ripe at the same time, hmmm, seems like time for YELLOW tomato pie! 🙂
Deb
Diane says
This was amazing with the polenta crust. I also used 1/2 c mayo and 1/2 c sour cream. Delish!
Deb says
It’s in the oven now 🙂 I can’t wait!
Deb
Penster47 says
I couldn’t stand it any longer!! Even though I was out of some of the ingredients, I HAD to make this thing and was in my kitchen at eight o’clock tonight, putting it together!! LOL I had a tube of crescent rolls, so I used that for the crust, brushed with a little EVOO, sliced the tomaotes, added a little chopped onion, my fresh from the plant Basil and some dried Mexican oregano from my plants, some garlic (which you forgot, you bad boy!!), I was out of cheddar cheese but had some white cheese curds, which I get from a friend of a friend that works at a cheese plant, ssshhhhhh!!! mixed with light mayo and some more garlic powder. If I had it, I would have added some cooked bacon crumbles, but alas, there was none in my fridge! :o( What would also be yummy in this would be fresh sliced mushrooms, chopped Italian sausage, or chopped pepperoni, you could really change it up by adding cumin and/or chili powder, diced chili peppers, some cilantro, black olives, give it a Mexican flair. BUT, it is delicious all by its self!!! And half of mine is gone just to prove that point!!!
Mary says
So the splender of the pie is the simiplicity! Made it last night for supper and just had the leftovers for breakfast! Of course you can add things to it and make it again later in the week and it’s a different meal. Didnt have the biscuits so I used Pillsbury dinner rolls…loved the flavor and used the whole tube.
Thanks Kevin…keep these easy ones coming!
Sean says
This looks so amazing and I love how simple it is! Our weekends are super busy and this looks like a great way to have a home made meal with minimal time. Can’t wait to try it this Saturday!
Thanks so much for giving us these wonderful and accessible recipes.
Debbie says
Amazing!! Just made this today and I’m hooked. I used homemade biscuits made with my homemade butter, grew my own tomatoes and my own basil and used aged sharp cheddar. It was really fabulous. Thank you!
Kay says
Made the tomato pie for supper this week. Amazing!! My husband ate 3 pieces and keeps suggesting that I make it again. Thanks for sharing recipe. I’ve passed on your website address to two people just this week.
Kevin Lee Jacobs says
Debbie – Sounds like your pie was extra-extra fresh. Kudos to you.
Kay – So glad you made (and liked) the pie. And thank you for passing this site on to others. Thank you.
Rosemarie says
Kevin —
This Tomato Pie isn’t what you promised – it’s 100 times better! OMG! Talk about taste and falling in love instantly. I wouldn’t mess wih it at all – no onions, no bacon, nothing – just as perfect as it is here
Had decided to “cheat” and try before I made for my club – supposed to be untried recipes in Septembetr but being hostess felt I had to hve something for them to eat in case everyone brought “duds” – which, believe me, has happened
But when I tested for us the other night – followsing the recipe exactly (something that is a rarity here) figured I couldn’t do it as it is a last minute put together – these gals want to EAT at noon at the latest (forget that they all over weight and could live a bit longer without eating “on the dot!”
We loved it — LOVED IT!
But since we are just two, saved leftovers for the next day.
It – without a doubt – was better rewarmed. Had set up well, cut neatly – all in all – a perfect dish. And last night we fought over the last remaining piece – think I got my share – LOL!
Sadly, our tomatoes are about gone but will be hitting local farmer’s markets and YES, it will be served at club – just made a day earlier But shhhhhhhhhhh…………..
Can’t tell anyone it had been tried – what they don’t know — etc, etc, etc……….
AND this was with low/fat mayo and cheese – will do the real deal for the girls, of course- but had to us what I had. We live in the country and I get to the market once a week – so???
Thank you so very much for this – AND for everything else you send. You were just in my mailbox as a surprise a Sunday a few months ago and now you are a “staple” that I go to immediately.
Keep ’em coming –
Also – love the way you acknwledge everyone’s comments – such a southern gentleman’s thing to do (even if you are not from there – LOL!
Thanks so much, Kevin
Kevin Lee Jacobs says
Rosemarie – Well, I am blushing. So glad you liked (loved!) the pie. It really is the pinnacle of late-summer eating!
Babette says
Totally delicious! I used a mix of light mayo and fat-free Greek yogurt, with. Lot of Cabot smooth sharp and serious sharp cheddar cheese. For my oven, I baked it for 35 minutes and broiled it until the cheese was browned. It was delicious and the four of us absolutely loved it. Can’t wait to have the leftovers tomorrow. When I was getting the ingredients at the grocery today, I got told a fellow shopper what I was making, and he was extremely intrigued and will hopefully be trying it soon too.
In short, the recipe exceeded my expectations and was absolutely fantastic. Thank you so much for posting. Love your site!
Gloria Duy says
Kevin, I made your tomato pie gluten-free and it was awesome. I hope all my viewers will try it!! Thanks so much!
http://glutenfreepoodle.blogspot.com/2012/08/gluten-free-tomato-pie.html
Sean OBrien says
Kevin,
I am right with Rosemarie. This is better than I ever imagined. I made last night and was one of the most delicious things I have made in a long time. Not only that, it was beautiful! The best looking thing to come out of my new oven! I almost feel guilty how easy it was to make and how fancy it looks when it come out! Looks like I slaved all day on it!
I added a finely chopped shallot to it and really enjoyed the flavor. This is definitely a keeper.
It’s only 10:30 am here and my partner just told me he can’t wait for dinner tonight. Why? We are having the rest of that pie!
Thank you so much for your recipes!
Julianne says
Fabulosity – made 2-one with mozz/parm and one with cheddar. The parm went fast! I love your blog-so inspirational 🙂
brenda cole says
Made it last night for the first time — YUM!!!! My fresh basil plants haven’t faired very well in our Maryland heat this year, so I substituted fresh rosemary and oregano — probably not as good as the basil, but REALLY good nonetheless.
I have a bumper crop of tomatillos this year … I’m thinking about playing around with a version of your recipe using tomatillos and cilantro …
Julianne says
Forgot to ask-have you frozen this pie?
Lucy Holten says
Hi Kevin from Western Australia!! Yr tomato pie sounds delicious. What kind of biscuits do you use? Savoury crackers? Weight of total amount please? I think we, in Australia, don’t have the same biscuits/ crackers that you do. As a back up, could you please share yr pastry recipe for the base ? Many thanks.
Andreas says
Hi Kevin, I made the tomato pie a couple of nights ago (had to find a recipe for biscuits, not ready made biscuits to be found in France!) and it turned out absolutely delicious! We ate the whole thing between two of us!
Thanks for posting the recipe!!
Lynn says
I Pinned it and printed it ! Looks soooo yummy, be a nice welcome home dish for my hubby, with a bottle (or two) or Sauv Blanc to go with it …:) Thanks Kevin !
Katherine Rossmoore says
OMG! Your beagle Lilly looks so much like my beagle Chica! (I’ll have to send you a photo) And don’t they always show up when food is cooking?
My Husband hates mayonaise (he thinks) and absolutely loves a similar version of this pie I made last summer. (crust instead of bisquits) I’m trying yours today! I would add to always use real cheddar and not pre-shredded when you have such amazing fresh tomatoes.
And I’m sure Chica will appear.
Lori Savoie says
Made the tomato pie and it was delicious. Nice and thick and juicy and ohhhhhh so good.
Thanks for this recipe. It will be a keeper in my recipe file.
maria says
Mouth watering………
Kay Daniels says
This tomato pie is fantastic! My husband looked at me like I was nuts when I said I was making it for supper – he thought it was absolutely delicious! I’m making another one this weekend.
Debra Lilly says
Love this recipe. I did make a few changes.i added a handful of shredded Parmesan, about 3/4 teaspoon of dry mustard and a tablespoon of fresh lemon juice to the mayo mixture.this is one of those recipes that can have many variations. Thank you so much for sharing
Debra
DEBRA LILLY says
IS THERE A WAY TO JUST PRINT RECIPES OFF OF THIS SITE WITHOUT PICTURES.
***I DO LOVE THE PICTURES AND CAN SEE THEM ONLINE BUT FOR MY RECIPE BOX I WANT TO PRINT JUST RECIPES
THANK YOU
DEBRA
Kevin Lee Jacobs says
Hi Debra – At the end of this post, there is a copy-and-paste version of the recipe. This version does not contain any pictures.
Maggie says
I’m using an heirloom called “Pineapple Tomato” for my version, orange and yellow stripes, and so good I was tempted, at first bite, to just rub it all over my face..slurp. Don’t let the fruit word fool you, there’s plenty of tang to this tomato.
For the reader who can’t have yogurt or the topping from Kevin’s recipe…if you are able to eat eggs why not blend up some eggs in your blender with a pinch of Sel de Gris (or Kosher Salt) and a dash of water, stir in the cheese and pour over the top. Might even add some finely minced chives. You’ll get a similar look to the dish, though more body and not as creamy..
Let you know how mine comes out!
Maggie says
Lucy in Australia
What is a biscuit in Australia and Britain is more like a scone, yeast roll, or bread in America. Your biscuits, to us, are called cookies or crackers! So perhaps you can find a recipe for our biscuits or even pizza dough. Does that help?
Marge
Patti says
This sounds delicious! I’ve printed off the recipe and am going to make it for dinner this week! I had to laugh when you said Lily came into the kitchen when she smelled the cheese. My dogs come running as soon as they hear me opening the plastic cheese package! They can be fast asleep and then appear in the kitchen in seconds! I am so happy to have found your website and blog. I am really enjoying it!! Thank you!!
Terry says
Kevin I was wondering if this pie would keep its shape enough without a crust?
Elan Hacker says
Kevin I just wanted you to know that I served your pie for supper, it is everything you said it was! Thank you!
Becky says
Hi there! Im making this pie today and am so excited…I cant help but wonder if a little crumbled bacon in there for a BLT kind of feel? What do you think?
Kevin Lee Jacobs says
Hi Becky – Personally, I prefer the classic version as described above. But lots of readers have told me they amended the recipe with bacon, and loved it. So proceed as you wish. Hope you’ll let me know how the pie turns out for you.
Becky says
Kevin-
The pie… was… DELICIOUS!! However next time I will take your advice and leave the bacon behind. Still scrumptious with it, but it was almost to much. I should of listened. It was sooo good tho I will dreaming about it!! Thanks so much!!
Annie says
I made this Tomato Pie last week without the bacon….delicious!! Thanks much Kevin….wonderful site!!
Jeanne I. says
This recipe sounds so good, I still have plenty of tomatoes from my garden this summer and I am absolutely going to make it, I love tomatoes and I am always looking for ways to use them, and this recipe is the bomb (that’s a good thing), I can’t wait to make it now…I love this site.
Thanks for sharing,
Jeanne
Mary M says
I can’t wait to try your pie. I have an adult 19 yr old son who doesn’t like mayo it makes him hurl, so will try the recipe when he isn’t home or with the yogurt when he is. I love your site and didn’t realize you are the chef as well as gardener..I am impressed and can’t wait to try the garlic soup recipe too!! Am glad I get updates from your site. Have a terrific week Kevin
S. Taylor says
Yummmmm…can’t wait to make this pie! We love tomato pie!
L. Blackwell says
Making this tonight. It looks wonderful and healthy. Thanks for the recipes that you share.
bobbye samdahl says
sometimes, I leave out the crust and make it as a gratin dish. Everybody LOVES this and they keep harping me for the recipe. to Die for Thank you and LOVE
Joseph Calabrese says
Hi Kevin I’m new to your web site . Cant get enough of it. I have a little farm in New Paltz N.Y. I suddenly an interest in Gardening, cheesemaking . I’m 84 years old and Have been a old world Baker /Pastry Chef . I owned my own Bakery for 53 years. Your web is the most interesting I”ve found IIf possible I would love to hear from you. Joe
Kevin Lee Jacobs says
Joseph Calabrese – Nice to meet you. There are a number of retired pastry chefs who read this site. You are in good company!
Pam Whitman says
I made this. Absolutely delicious!. I made a buttermilk biscuit dough from scratch – I need the practice. Again, rave reviews from my husband Daniel.
Kevin Lee Jacobs says
Hi Pam – Soooo glad you tried the pie, and that you tried buttermilk biscuit dough from scratch for the crust. Yummy!
Abby says
Like many of you, I made a change or two when making this. I’m not fond of the biscuit dough so I used PF puff pastry instead (3 leaves by the way thawed). The bottom came out very soggy. Next time … I will bake the bottom of the crust and then add the sides of the crust before adding the tomatoes and the rest. Really nice.
Chong says
We absolutely love your blog and find the majority of your post’s to be just what I’m looking for.
Do you offer guest writers to write content for yourself?
I wouldn’t mind writing a post or elaborating on a lot of the subjects you write about here. Again, awesome website!
myrtle says
You are an inspiration. My flower seeds that stayed in their packets for far too long thank you and my soon to be container garden thanks you.
Pepi Noble says
Kevin -perfect timing. I was trying to think of something lovely for breakfast on Saturday, Aug 17th for Tammy and me to have before heading to your Garden Open House. Yummy Tomato Pie it is.
Ann Manning says
Looks beautiful , and yummy. Will grab up some extra tomatoes at the Farmers Market on Wed , a stop at the grocery store for the can biscuits and get this baby made. Wonder how much harm I would do if I sprinkled some nice crisp bacon bits between the layers of tomatoes ? What say you Kevin ? BTW thanks for having Lilly in the filming.
Pam Whitman says
I’ve already used this recipe twice. Last year and a couple of weeks ago for out of town company. I make buttermilk biscuits from scratch. But gosh, what a wonderful recipe. I enjoy your posts!! Thank you!
Peg says
Gwen,
There is indeed a substitute for mayonaise and for yogurt. I use Veganaise a non-dairy, non-egg based product which is simply delicious. In addition, you can use a soy based “yogurt” which contains no milk products. You will find each of these products in “health food” stores in the refrigerator section.
Donna Cota says
This sounds wonderful and would love to make it for a family pot luck. Wondering if the recipe can be doubled and made in a 9X13 pan? Anyone tried it that way and what were the results.
anita says
don’t cry, kevin. thanks for reposting this — I have been browsing through your recipe archives ever since I found your website, but somehow had not come across this tomato pie. I’m going to try it with gloria’s gluten-free biscuit dough. I have a gluten-intolerant friend and she always gets left out of yummy stuff.
Sharon says
I made this last year and it was AMAZING! When I saw the post today I was so excited. I couldn’t remember where I had gotten the recipe before and wasn’t sure if I had printed it, so THANK YOU for posting it again.
Can’t wait ti make it again!!!!!
Sharon
Lori G. says
This looks wonderful! Come on, tomatoes… They are keeping me waiting this year. Dozens of greenies waiting and biding their time. I may need a good recipe for green tomatoes if this keeps up.
Gretchen says
Hello Kevin,
Absolutely LOVE your tomato pie! Question please -at some time in the future will you share some of your recipe magic using green tomatoes? Please??
Joann says
HI KEVIN…..BOY THAT LOOKS DELICIOUS!!! I AM WAITING FOR SOME RIPE TOMATOES FROM MY GARDEN AND WILL BE TRYING THIS LOVELY DISH SOON. I THINK LILY COULD RUN THAT CAMERA FOR YOU…JUST OFFER HER A PIECE OF THAT PIE!! I HAVE TRIED MANY OF YOUR RECEIPES AND LOVED THEM ALL….THIS LOOKS LIKE A KEEPER TOO!! THANK YOU!
Rosalie Romano says
HI Kevin,
I became a fond fan last year and discovered this tomato pie recipe of yours. Last year we were in southern Oregon during the height of tomato season so what else could I do?? Naturally, I made this tomato pie for the 2-3 picnics per week all the time we were there. The pie is even more scrumptious than I can describe and people swooned over it. Fresh basil and lots of it was key. I used my own biscuit recipe and sometime the store-canned type. I did not substitute for mayo or high quality cheddar.
Thank you for your sparkling posts and lively repartee! Grazie mille, Rosalie
prairiecactus says
This works with croissant dough too……from a can in the refrigerated section.
Also….looking through your outside gardens again, and wondered if you have done very much foraging from your own property for edibles?
Peggy Herron says
Love the Tomato Pie, I have made it three times and even when I forgot to spray the bottom of the dish or didn’t cut cut the basil it was still delicious. I did find when I used regular plain yogurt instead of 2 percent the topping came out better and the family is divided on preferring cheddar or gruyere. I am sending the recipe to our daughter in the UK for her tomatoes when they finally get ripe.
Constace Clark says
Sounds like an idea for the Tomatillo….Kevin, I have a bunch of Tomatillo and was thinking trying to make a pizza sauce recipe with them, do you have a recipe like that I could try>
Petera says
The family loved the pie. Tomatoes are not a favorite of my grown son. I made it as a side dish for dinner one night and he could not eat enough of it. He even had what was left over later that night.
Cheryl says
I made this so many times last summer!! It is so delicious. Now that my tomatoes are ripening I will be making this again, and again! Love it. Thanks for posting the recipe again.
Dan B. says
Ok, So maybe you have posted it before, but this time, I swear I’m going to make it.
Nancy Jalaty says
Kevin, it was delish. Used zero fat Greek yogurt. Next time i will use low fat regular yogurt. Used the large Grands biscuits and tge crust reminded me of puzza. Want to put bacon in next time! Thanks!!
Krysia says
JUST finished my first try after three days of lunch, dinner and snack (!)…not all in a row, but Oh My! Lovely sprinkled with bacon bits.
I’ll make the next one Tuesday…
Margaret says
Kevin this looks great!! I didn’t plant a garden this year as I had some issues with my health holding me back. I will have to beg, buy or steal some home grown tomatoes when they are ripe!! I will try this as soon as I can!! I’m also a newbie and so thanks to the long term readers for their patience with the repeats!! Margaret
Kip Morrissette says
In the printable directions, it says to bake on middle rack but on directions with pictures it says to bake on lower-middle. This might make a difference to ensure the crust absortbs the juice??? I love tomato pie and this is different from my recipe however, yours looks easier so I’m going to try it. Easier works for me!
I do add sliced sweet onion, cut in half or into quarters depending on size of onion. When I add the basil I also sprinkle on some grated Parmesan Cheese then continue with the mayo/sharp cheddar topping.
Kevin Lee Jacobs says
Thanks Kip – I’ve made the correction on the copy-and-paste version. Should be “lower-middle rack.” (Although I suspect others have had great success with baking the pie at the middle level.) In my experience, the crust absorbs most of the juices during the resting-period.
Sharon says
Love this recipe, but my crust was soggy this time. Can’t remember if it was last time, but now I am seeing the most recent posts about putting it on the LOWER middle rack. I definitely had mine on the upper middle rack (not the top, next one down) so I’m wondering if that makes a difference. Also my tomatoes (I used a combo of firm yellow, beefsteaks and plums, yummm!) were uber juicy. I did allow the resting period, but the bottom of the crust was very soggy. Sides were fine.
Any tips on getting a crispier crust next time?
LOVE your site Kevin!
Sharon says
Oh, tehehee, I am eating a cold piece of the pie as I type this, MMMMMMmmmmm.
Judith says
Kevin. I do hope Llily got a crumb or two of the cheese topping! Definitely going to try this
Jo says
I make this all the time when tomatoes are fresh out of my garden. The only problem that I have with tomatoes is the juice they put off. This can cause a very soggy pie when you cut in to it. I have solved this issue by cutting the tomatoes and put them on paper towels to soak up the juices while I am putting the rest of the ingredients together. Pat drying them helps to keep my pies from being a mess. But this is a favorite dish of ours for years now.
gloria says
Ok, I’m hearing the angel choir. Just ate my first piece of the pie. Didn’t even make it to the table, stood right there at the counter and scarfed it up.
I’m assuming you should store left-overs in the fridge, that is, if there are any left-overs to store. And is it as good cold as it is warm? Or should you warm it somehow before re-serving. I posted photos of mine on facebook (as well as your original post) and when the comments come pouring in, I will point them to your blog so they can have the recipe too. Too good not to share. Thanks, Kevin.
Kevin Lee Jacobs says
Hi Gloria – Angels, yes! So glad you tried the recipe. I’ve never tried the pie cold, or left-over, because…there are never any leftovers! But Sharon (comment #122) tried a cold slice, and thought it was delicious indeed.
badger gardener says
Ohhh, if only I could get a ripe tomato. I was just out visiting in PA and they had ripe tomatoes aplenty (gave my folks this recipe), but here in WI we are still playing the waiting game. I’m going to be near Growing Power’s urban farm tomorrow and they use greenhouses for tomatoes even in summer so I’ll pick up some of theirs. I’ll make one w/ my own brandywines later in the season. I love this recipe!!
Apryl says
Just took the pie out of the oven. Smells wonderful. Looks like your picture. Waiting to taste it. So very easy to make. The hardest part is finding good tomatoes in my food wasteland. :-))
La Contessa says
What do you mean biscuit dough?Am making now but using Phyllo dough!Where does one find in the frozen food section?Give me a name please!!!
Kevin Lee Jacobs says
Apryl – It should taste even better than it smells!
La Contessa – I don’t think Phyllo dough will work for this pie. If you can’t find “canned” biscuits or crescent rolls (usually they are in the refrigerator section of supermarkets), then you can make your own biscuit dough. Here’s my biscuit recipe.
Apryl says
Dinner is over. My husband raved about it through the whole meal. He’s still talking about it. It is delicious. Will be on the menu as long as there are local tomatoes available. So simple to make. Thank you Kevin!
Ann Honer says
I picked my first 2 ripe tomatoes today, here in Illinois, but I cheated last week and made your recipe with store bought locally grown tomatoes. It was delicious anyway!
Susie says
Made this last night for dinner with some kale soup – soooo deelish!!!
Thanks Kevin!
Dawn H. says
Being form Alabama, I thought I had heard of every tomato recipe ( fried green tomatoes, tomato gravy , grits and tomatoes…) I have never heard of this. I Made this tomato pie last night and MY GOSH is was a hit!!! I had to sub purple basil for the green (the purple actually did better in my herb garden this year). Did not change the flavor or color of pie. Thank you for this winner!!! With your permission I will add this to my collection 🙂
LindaC says
Made this today with my own whole wheat biscuit recipe and home made mayo…unbelievable good! Thanks for another recipe for my treasure box.
badger gardener says
Yesterday morning I found my first ripening brandywine tomato half chomped. Argh!
Carol says
Kevin–I’ve just returned from a brunch, to which I took your tomato pie. Everyone raved about it and asked for the recipe. It looked just like your photo, and tasted heavenly. Thanks so much. I wouldn’t change a thing (though I did use light mayo)! My tomatoes were an heirloom variety, Pink Elephant, that I started from seed. You continue to inspire me–and now my friends as well. Keep up the good work!
Susi says
I made this again at my sister-law’s on Maine, came out great. I added a bit of crumbled bacon for those who like their meat. Such an easy recipe ( I can even remember it without the recipe!) and folks just love it. I adore it when you can present gourmet without all the hassle. Tomorrow I will make the spinach and cheese strata. Thanks so much, Kevin, you are my go- to cook!
Chip Barkel says
I was faced with pills bury crescent rolls. Dinner rolls Country style biscuit dough. Will dinner rolls work? Can’t wait to try it.
vivian says
Made this last night and it was, as are all the other recipes you share, DELICIOUS!! Thank you Kevin.
Kevin Lee Jacobs says
Hi Chip – Some readers have reported great success using Pillsbury crescent rolls. (I’m not familiar with the dinner rolls Country style dough you mentioned.) I use store-brand biscuits that come in a little cardboard tube.
Deb says
I made this last yr and it is yummy delish! What a great reminder to make it again! I mixed yellow and red tomatoes last yr and it was delicious and pretty! I’m making this for lunch, gotta run , it’s almost lunchtime!
nancy g says
Kevin, I have been making the pie for several summers and its to die for!! I have a lot of tomatoes from my garden and was wondering if anyone has tried to make this with sun dried ones. I also added dill ( I use dill in everything) and it was wonderful. Always trying different things I sometimes add a few thin sliced onions and cilantro and have used frozen pie crust ( like the crescent better) but its impossible to improve on the basic recipe. Thanks for sharing!!!
Cheryl says
This recipe has quickly become a family favorite. I’ve made it twice and both times had zero leftovers. Since I don’t keep biscuits in the fridge I used Bisquick biscuit dough for my crust. I find if I put the pan with just the crust in it into the oven for about 3 to 5 minutes, then add the rest of the goodies, the crust does not get soggy. My husband noticed the difference as I did this trick the first time but not the second. (Another thing I tried: Sprinkle a little corn meal in the pan after spraying, then add biscuit dough. Not bad.)
The first round I didn’t have enough mayo, so mixed half mayo and half light sour cream. Both versions were good.
I seriously love this recipe. So do my Black Crims, Mortgage Lifters, Roma’s and patio tomatoes! They all get along just fine in this recipe!
Pat L-G says
I have now made multiple tomato pies in the last couple of weeks. I was out of mayonnaise and only had fruity yogurt on hand, so I used Miracle Whip and it was also quite yummy.
For the gluten free (we have a few in our family), I used Bob’s Red Mill gluten free biscuit mix one of the times that I made it. The crust is different (sort of crunchy), but it came out very good – especially for the celiac folk who could not eat it at all previously.
This has got to be a gold medal recipe if ever I made one. I am not a fan of pre-made biscuits, but when in a time crunch, they work just fine….from scratch is even better.
Barbara Hess says
All I can say is OMG!
Shirley says
Oh my goodness!!! Made this for supper last night with fresh tomatoes from my garden. It was heavenly! I love the fact that it doesn’t have a lot of ingredients and easy, easy to make.
Thanks Kevin!
jay says
Hi
Mayos taste different depending on brands and I was wondering what brand of mayo you buy?
Thanks
Jay
Mindi says
The tomato pie. Everyone seems to rave about this but my initial thought is does biscuit crust actually get crispy or does it stay soggy with the tomato juices?? Then: Can I either make on Monday and freeze until sunday OR can I make a day ahead and rewarm before serving or will any of that cause it to be runny and crust soupy and soft? Last thought if above causes changes. Can I put it all together just leave in fridge Saturday and bake just before serving Sunday without compromising crust?
Barbara says
An excellent gift to bring to friends!
Judy P says
I loved this pie last year, but this summer I am going to try it with some crispy bacon, garlic, and sub mozzarella cheese for the sharp cheddar just to jive up the taste a little.
Jen in San Diego says
Kevin,
Thanks so much for being so emphatic about us trying this. I changed it up a bit to accommodate a vegan friend (Vegenaise for mayo, Daiya cheddar style shreds for cheese, “The Best Damn Vegan Biscuits” from http://www.minimalistbaker.com), and it was a hit for both her and my non-vegan friends. I can’t wait to try it as written! Thanks for all you share!!
xoxo,
Jen
Colleen says
Tomatoes at our local farm!
Time for our first 2014 Tomato Pie.
I’m so glad I found this recipe a couple of years ago. It’s a favorite!
Lorraine Edwards says
OH MY-just took it out of the oven about a half hour ago and ate a piece already. You won’t believe how the house smells. Don’t substitute anything, make it just like he tells you to. I had quite a bit of liquid when I cut it the first time (probably too hot!) but I soaked it with a bit of paper towel – and believe me, this is heavenly. I didn’t have Hellman’s but I had a big jar of supermarket brand real mayo (not light) and used that. It is SO DARN DELICIOUS. I used Jersey tomatoes. YUM.
Debbie says
Kevin, thi spie is SO GOOD that I had a request to make it AGAIN for today 🙂
Thanks hun, you’re a peach!
Joann DeLeury says
Hi Kevin…..Will try this very, very soon!! I love to read all the comments from your fans and how they change the recipe around, alot of creative people out there!!
I love seeing Lily the Beagle and how eager she looks for a taste of whatever your cooking!!
And thanks to you for all the recipes and all your fun comments, love it all!!!
MaryAnn Quinn says
Kevin, it looks so delicious but do you think it would work with the following substitutions? I guess you wouldn’t get the same consistency but..
– thinly sliced potato in place of the pre-made biscuits
– a mix of plain yogurt and egg in place of the mayo
I think I will try that when my tomatoes ripen!
Patrice says
This tomato pie sounds easy and delicious. I will definitely be making it, and fortunately, I have home grown tomatoes from my own garden.
Liz Klingler says
I made the tomato tart a week ago, using the pate brise crust. It was wonderful. I’m curious whether or not you think the tart’s brise crust would work for this pie, or if it wouldn’t be able to absorb as much juice.
CarolAnn says
Kevin, as everything else you show us, it looks delicious. The variation of yogurt sounds good but I’d blend it with some mayo. Also thinking that whisking ricotta would be a nice alternative too. In other words, it will work with almost anything. Such a great idea.
Kate says
I’m looking forward to trying this recipe out! Many thanks!
Juanita says
I’m definitely making this easy recipe tomorrow after work! I have plenty of heirlooms ready to eat. Hey Kevin nice to know I’m not the only one with a cough cough not very clean oven 🙂
Juanita
Arlene S says
I also vant to eat ziss pie!
Arlene S says
If you use mayo it has to be the good kind. The others produce to much oil leaving a lake of grease on top. I am also going to try half mayo and half yogurt!
Sheila says
Yes siree, that’s what is going to be for dinner tomorrow night. Thanks!
LynnB says
As you would understand, biscuits here (Australia) are different from biscuits in the US. Could you post a biscuit recipe so I can make this delicious sounding pie. Thanks.
Patti Rafalko says
Hi Kevin,
I had to write you! I made this pie yesterday… It is FABULOUS!!!! My family absolutely loved it! Since I have an over abundance of tomatoes from my garden, I think this will be a summertime favorite… Every year! Thank you!!!
Robert Springfield says
You are evil 🙂 This looks great but I am trying to git rid of 30 pounds. I’ll have to keep it for when I get to my preferred weight.
Kevin Lee Jacobs says
Lynn B – A dear friend in the UK is looking for a source for canned biscuits (or crescent rolls). I’ll let you know if he learns anything.
Patti Rafalko — So glad you tried — and liked — the tomato pie!
Dana Hutchinson says
I fix this all year round, but use garlic cresent rolls instead and also add crumbled bacon to the topping…it’s awesome and tasty!
Julie says
This look amazing and I want to make like tomorrow. I’m a little iffy on the mayo tho. Do you think I could use ricotta/Parmesan combo is place of mayo and then mozzarella in place of cheddar?
Sheila says
So I don’t know if you go back and check for additional posts. I commented earlier that it was going to be for dinner.
Well. I made it and it was amazing!!
My daughter loved it and the hubby. So easy and it’s pretty elegant, too, don’t you think?
Thank you so much. I have to tell you that I search for recipes all the time, but you are the only person I’m dedicated to. I’ve used your recipes the most from anything I’ve found on the web.
Keep up the good work.
Kevin Lee Jacobs says
Sheila – So glad you liked the pie. Music to my ears.
Joan C says
Kevin, I’m going to make the tomato pie next week when my son and daughter-in-law come over for dinner. What else would you serve with this for a light meal, other than the wine, of course!
Ms Jimmie says
Was looking for something different & tasty using my garden tomatoes and herbs for the buffet at our local Herb Club. Found your easy perfect Tomato Pie Recipe and said, “Bingo!” Since I was doing roasted chicken, my garden green beans with onions, peppers and ham hock, the addition of the red tomatoes was a perfect companion. I did make a few substitutions, was short on basil so used some chopped chives, curley & flat leaf parsley. Also used Miracle Whip in leiu of mayo. I perfer a little “tang” LOL. Made 2 of the jewels and it was a HIT! Didn’t bring home a crumb!
Thank You Kevin!!! I have been a bit slow to get on your bandwagon… but am now leading the parade. Am working in a few more of your delights for Sept. buffet. Your a Prince! Woofs & Wags to Lily from my four legged kichen cleanup crew!
Pamela Whitman says
I am making this today, for a friend who has been ill. I’ve made it several times over the last couple of years. It is wonderful. I have a little time on my hands so I make buttermilk biscuits from scratch. Thanks so much for a wonderful recipe
PJW
CarolAnn says
This is so different from other tomato pies I’ve seen. I can even see making single portions in small pyrex bowls with sliced grape or cherry tomatoes and one biscuit. Then make the same amount of cheese mixture and distribute over each. Thank you,, Kevin.
Pam says
I will try this delish pie this week. I’m sure I will love it, like all of Kevin’s recipes I’ve tried. 🙂
Donna says
I have made this from your recipe the last time you published it. It was the best thing I tasted for a long time. Thank you for the recipe. Every one that ate it had to get it. My tomatoes are just starting to get red. Something this good calls for the real thing, not low fat .
Debbie says
OH . . . OH!!!
Kevin I have been making your Tomato Pie for two years now. We were so excited to finally get our first ripe tomatoes this year ~ they went straight into a delish Tomato Pie. I think you started a new tradition in our home. If you readers haven’t tried this recipe yet – GET ON IT! You’ll be glad you did,
Thank you my Great Culinary Guru !!!
Mary says
You can print it all of the time to remind us all to eat this delicious recipe. My black Prince tomatoes are just starting to ripen so now I have a wonderful recipe for them. Yummer!
amen kahwajy says
2 things:
1- You may try to substitute a simple store bought pie crust for the canned biscuits.
Although Kevin’s butter crust is wonderful. I prefer it.
2- You can skip the mayo. Just top with the cheddar. Or, you can make a thick cheese sauce just by heating the cheddar with a little heavy cream, perhaps add a little flour.
For my tomato pies, I sometimes toss in a little crushed red pepper and maybe some mint.
Anyone have any wine pairing suggestions?
Sandra from WA says
This is comfort food at its best. Thanks Kevin!
sally cummings says
Thank you Thank you, I have made tomato pie for years with pie crust, but I just love the simplicity of the biscuits. Thank you again
Diane amick says
Made my variation for dinner last night with baked chicken, Lima beans and cucumber onion salad. I use a store bought pie crust (pre bake before adding tomatoes) and add sautéed onions and crispy chopped bacon before the mayo-cheese layer. Yum!!
Annie says
I have made this several times since I first read this recipe here, maybe three years ago. I do add bacon some times. Either way, this “Tomato Pie” is outstanding! Thanks always Kevin!!
Cynthia says
can I make this as a crustless egg-white quiche? Im on a no fat diet but this sounds so good.
Sharon Shade says
I grew seven different kinds of tomatoes this year to see what was worth my time for next year. The winners are the Romas which I grew from seeds I saved last year; a Silver Queen which is slightly sweet and wonderful with tomatoes the size of softballs; and the Rutgers. Saving my seeds now for next year.
I’m going to try this with my Silver Queens. If you haven’t tried them, you must.
Carol Samsel says
My kitchen table is covered in ripe tomatoes right now!! I will definitely be making this this week . Maybe a couple of times , once for home and once to share at work.
brenda english says
can’t wait to giver ‘er a go—tomatoes coming on gangbusters too–love the site Kevin and Lily
Julie R says
Tomatoes and fresh basil together, oh yum ! Can’t wait to try this one.
Joanna says
I love tomatoes!
And adding mayonnaise is very interesting and convincing – I’ll try this recipe for sure.
Thank you Kevin!
p.s.
You’ve asked not to double post on on Cuisinart Giveaway and I forgot to send you a wishes there, so I’ll do it here – HAPPY ANNIVERSARY TO YOU BOTH!
Melissa Horton says
I must make this recipe. Soon.
Melissa Horton says
I must make this tomato pie. Soon!
Melissa Horton says
I must make this tomato pie. Soon! My tomatoes had a rough summer with the drought here in California. So far only 3 made it! I’ll check a farmers market for ripe tomatoes.
Paul Metzger says
This pie is a winner! Easy as pie to make. (pun intended) Great presentation and simply delicious. What more could any one ask for on a warm summer evening. Many thanks Kevin.
Lori says
Cannot remember the last good tomato I was able to find, the recipe sounds divine…
Betty Amann says
Cuisinart Products are the best!!!
Marian says
This tomato pie is better than pizza. I maked it often this summer, it’s even great cold with a small salad and glass of ice tea……..
Vivian W. says
This pie is fabulous and so easy. I’ve made it many times to rave review. Thank you Kevin.
ILZE MUIZNIEKS says
We enjoyed our home and garden. Tomatoes are still green though but hopefully any day now we can enjoy them. I like the way you present your recipes.
Rita Chalfant says
well…I revisited the idea of a tomato pie after reading all the wonderful comments– I’m in and going to try it. (Not that anything I have EVER tried of yours wasn’t exquisite…it’s just the tomato being warm that I’m not sure of.)
Dana says
Is this biscuit dough like pastry? I need an Australian equivalent.
Pam Hanson says
Excellent pie!!! Thanks for the keeper:)
James says
Love that pie. Made it last season. Making it tomorrow with fresh tomatoes and basil fresh from my garden. Going to add onions and garlic…..yum.
Addie in FL says
Hi, Kevin – I subscribe to Epicurious and they said if you have tomatoes that aren’t perfectly ripe but want them to taste like they are, then slice them and line them in a colander and sprinkle them generously with salt. Leave them for about 20 minutes and this dehydrates them, making for less water leakage when cooked, and concentrating the tomato flavor. I haven’t tried this or your wonderful recipes yet but I plan to!
Addie in FL says
Oops! Meant to say “recipe”, meaning the tomato pie one. I have tried several of your recipes and they’re all delicious (except for the one where I couldn’t make caramel!)
Deborah says
Kevin, we’ve been with you almost from the beginning. We’ve made this pie a few times and it never fails to please. Thank you.
Diane says
Of all your amazingly delicious recipes, I think this is my favorite. Well, this or the rustic rhubarb tart… or….. wait….
Judy Pennington says
I love this pie, but make it with regular pie crust instead of the canned biscuits.
Susan Owens says
Hi Kevin,
Made this pie for dinner tonight…OMG!!! Delicious!!! Gonna finish it tomorrow morning for breakfast, already planning….
Will make it again soon, probably Friday, this time with lite mayo and Cabots lower fat cheddar. Going to be an interesting taste test. xo
Connie says
Kevin,
You have gorgeous tomatoes. What a beautiful photo! What variety? Thanks for the great recipe.
Toqui Sophia says
I’m on it. TODAY !
Pam says
Finally made this last night. Omg! Very good!! I will have the rest for breakfast in a couple hours. Yum!
Liz Markwith says
Will make this tomorrow. So many good reviews, it must be something special.
Alice says
Kevin, thank you for the best tomato pie I have ever made. I made one to test because I was a little hesitant about the biscuit crust. How could I have doubted you? It was, of course, wonderful and I gained 2 pounds because I could not let it go to waste. Then I made 3 for the gang of friends that gathers every Wednesday evening to share food, drink beer, and laugh all night. We have some mighty good cooks in that group, but I am now the undisputed and regaled Queen of Tomato Pie. I know the price of this privilege though. I’ll have to make it several times next year when the tomatoes are once again stellar. Of course, we know its easy, so let’s just keep it our little secret. OK?
Bev says
Oh, Kevin! you DO know how to start my Sunday morning! I cannot wait to try this!!! haha….may have to sneak in a bit of BACON, tho…haha…baked BLT! I do so enjoy your recipes and projects! *whispering…there’s talk about makin’ you an honorary SOUTHERNER!
Huggles!
Julie R says
I made this Tomato Pie over the weekend and it turned out great. Kevin, thanks for the tip on how to chop the fresh basil. Will be making this again and again = )
Sandra DeMuth says
Loved your recipe for tomato pie. I made this for a friend and it was simply delicious. The next time I make it, though, I will grate my own cheese. I forgot that the packaged grated cheddar cheese has some kind of coating that prevents it from melting. Despite the fact that the cheese did not melt correctly, the flavor was still there. Kevin, you also got rave reviews from my friend! Will definitely make this again!
Jane Smith says
Dear Kevin
I have discovered your lovely website and am about to embark on the winter bottle garden project specifically to grow veg but am enticed to include flowers. As I’m on the ‘sunny'(ha!) south coast of England, the US climate zones won’t apply but I’ll keep you updated with any results. Biggest problem being virtually on the seafront is the wind off the English Channel.
My 4 tier mini greenhouse took off and the frame was badly buckled by the wind….in July….go figure as you might say. Anyway will definitely give the bottlely thing my best shot.
PS I want to make the Tomato Pie badly but am confused by ‘biscuits’ in the recipe,being something I would dunk and lose in my tea? I am wondering if you used a type of cracker but can’t think of one that wouldn’t go mushy. Thank you! Jane
rosemary freitas says
I made this often last fall. Later when I dried my garden tomatoes, I used those to make this tart a few times during the winter right along with the frozen basil leaves. A taste of summer in December.
Karen says
Hi Kevin, I love tomatoes, and your pie looks yummy, but I’m lactose intolerant. I usually use Miracle Whip or more recently Safflower Organic Mayonnaise.
Is there a way to make this without the cheese? I really want to try a hearty no cheese version. I can tolerate eggs, butter,and milk for cooking only, if this helps. I thought about an seasoned egg mixture with parsley poured over-top and baked, but probably without the mayo at that point,
I love this website for everything, especially safe weed free gardening for my perennials . Thanks Kevin, look forward to your suggestions.
DebbyMc says
I want to give Lily smooches! And then I want to make this pie!
Joan Messner says
Kevin,
Can this pie be frozen? I have lots of tomatoes, so would like to make several pies while tomatoes are in season and then bake when ready to use.
Thanks, Joan
Leia says
Many of the storebought tasteless tomatoes are grown right here on the Eastern Shore of VA. They are tasteless to be certain. This pie looks amazing but I have no more ripe tomatoes. Sad for me.
Cynthia Hill says
Help, made tomato pie and biscuit crust on bottom was soggy..maybe prevalent or layer of cheese on bottom? Tomatoes too juicy..
Suggestions please….
Cynthia Hill says
autocorrect boo booed – that was pre bake!
Barbara Maturo says
Have to go to a covered dish party and am think I will try this to bring.
Patricia Panuccio says
Another winner
Pat C says
I almost forgot about this recipe. I make it every year late in summer since I first viewed it on your website several years ago. Tip: If my tomatoes seem a bit too juicy, I lay them out on paper towels for a few minutes after I slice them before assembling them in the pie.
Kathleen says
Kevin love your site and your recipes. I am not a fan of sharp cheddar. I know I’m weird but sharp tasting cheeses aren’t for me. However, I do love spicy. So I was wondering if using hot pepper jack instead of sharp cheddar would work?
Jacki Milbank says
Sorry if this has already been asked but are we talking sweet biscuits here like a digestive or something? Or are we talking crackers? Lots of great comments about those but I’m having difficulty imagining tomatoes and sweet biscuits with mayo and cheese!
Alice Scanlon says
Hi want to try this but not sure what you mean by ‘biscuits’, do you mean a pastry base or plain digestive type biscuit??
Colleen says
I WILL BE making the Classic Tomato Pie. In spite of the very dry weather, our tomatoes are beautiful. Best year we have had for several years. My husband will like this pie; he loves tomatoes. Something new for us to eat. Sounds so yummy.
I like your new website.
Julie R says
This is a yummy pie for tomato and basil lovers and I am one of them. I have made this one before and it is so easy to make. Thanks for the tip about how to cut fresh basil. I have been cutting basil that way ever since. Hi to Lily the cheese loving beagle = )
Sue Smith says
I love tomato pie. Must make it soon. Off to buy store bought biscuits.
Ellin Pollachek says
Kevin: Can I freeze this. I’d like to make a dozen small ones to freeze. I read your great suggestion about how to freeze whole tomatoes but I have so many (lucky me) that I’d love to be able to make a few dishes ahead of time and freeze them. If I can, I think it would be best if I freeze them raw, baking them later. Thoughts?
Jill says
Kevin
I love your regular emails and all your great recipes. I live in Australia and don’t know what make of ‘store bought biscuits’ you refer to for the tomato pie recipe that you can press into a pan. Not something I’m familiar with over here! Any other suggestions please? Keep up the great work. Thanks.
Brenda says
Yum! I love tomatoes, so this was a no- brainer for me! Knew I’d love it. Even my husband liked it and he doesn’t like tomatoes! Thanks Kevin!
Judy Pennington says
Kevin!!! I cannot believe you said to use store bought biscuits for this delectable concoction. I always use pie crust for mine, of course sometimes it’s store bought too!! lol I don’t care for the store bought biscuits in the first place, but I really don’t care for biscuits in the pie either. It’s too “mushy”. But I do love this pie and I have some fresh Basil right out of my brothers garden to put in it. Now just have to get some tomatoes at the farmer’s market.
Julie Woos says
The universe has spoken and it is good….I JUST said out loud that I need a new recipe for these fresh tomatoes, and here is the answer from YOU, Kevin! I’m off to the kitchen, thanks!
Christine says
100% my most favorite dish. Thank you !
Debra Fernandes says
I have made this so many times since you first shared it. My neighbour tasted my first and has brought round his home grown tomatoes fresh from his greenhouse asap ever since, with a pleading expression on his face he knocks at the door to request a pie!
Janet in Christmas, FL says
Absolutely looking forward to making this tomato pie. Thank YOU so much for always sharing and making it easy for people like me.
Janet in Christmas, FL
Lori Savoie says
My mom loved tomato sandwiches with mayo and would of loved this pie. Made 2 of them today. Had a piece for dinner and it was delicious. It’s a definite keeper.
Vickie P says
I had never heard of tomato pie until this summer when a friend shared it with me. Oh my, heaven! Have been making it every chance I get! Instead of biscuits the recipe calls for a pie crust. Will have to try it with the biscuits though. Also, some chopped green onions, including the green part, is added to the recipe I have. Delish!
Jana Walchle says
I made your Vegetable Tian the other night and love, love, loved it! It looks so good and tastes wonderful! It is the surprise onions on the bottom and cheese on top that does it.
Now I will try the tomato pie!
Thank You,
Jana
Kara says
Finally made this! I’ve been canning tomatoes all season and finally am out of shelf space! Whoever told me having a CSA and 8 tomato plants (by whoever I mean me) is INSANE! Tomatoes.All.Day. Anyways, this was FANTASTIC! I made a couple of changes…did about 1/2 Greek yogurt for the mayo, instead of sliced tomatoes, used a variety of different tomatoes and chopped up with green onions from my CSA and a bit of minced garlic. Admittedly I knew I’d love it so I made one in my [only] 10″ pie dish and another in a glass baking dish for freezing and a quick meal later. Will totally make variations of this and add some peppers, other veggies, and probably some chicken for the hubs who can’t do meatless more than once a week. Thanks for the great, simple recipes you post!
Kathy in Ohio says
Oh my!!! Heaven!!!!
I’d never heard of tomato pie before – poor me!
This is so quick and easy, yet sooooooo yummy.
I put in lots and lots of basil – both regular and lemon basil.
Thank you for a wonderful recipe. And yes, those 30 minutes of waiting are so difficult!!
Christine B. says
Oh My Goodness!!! I drove by a stand a few days ago and saw some very large, red tomatoes looking back at me…… your pie sprang to mind. I’ve never tried this pie before but your pictures and easy directions really got my attention. I made Tomato pie that same day, using spicy Thai Basil, and it was SO delicious; a new summertime favorite! I’d like to give you a hug! Thanks for all you do, Kevin. 🙂
Debra M says
Hi Kevin,
I know, I know, fresh garden tomatoes should be eaten fresh. But I have a wonderful abundance of heirloom tomatoes in my garden (lucky me!).
What do you feel about baking this pie, and then freezing?
Thanks,
Debra in Vermont
Bette says
Made this pie last weekend for company….what a huge success!!! Thanks for sharing your recipe.
lydia says
I love you and your website Kevin – you are extraordinarily talented, well spoken and funny.
Also, your dog Lily is adorable, and that’s my dog’s name! I am so glad I’ve found you!!!
jacalyn godbey says
Hey ! I was enlightened by the info ! Does someone know if I could possibly acquire a sample VA 9 form to use ?
phyllis says
Thank you – thank you: can’t wait for summer. Yummy.
Harbor Sailor says
Before judging, try it with the mayo, as NOTHING can come close to divine flavor as Dukes mayo in tomato pie!
Cathy says
DECADENT!!! I’ve seen several questions about freezing these heavenly pies and would love an answer so that I can enjoy these all year long. Does no answer mean that these don’t freeze well?
Michele says
I found your site a few days ago when I googled “Tomato Hornworm,” a terrifying subject. I was quickly distracted by the recipe for this pie and I’ve been able to think of little else since then. I finally had the chance to make it tonight and it was even better than I imagined. I’ve never heard of tomato pie before, but I’m sure glad I know about it now. Also, I absolutely love your writing. You’ve got a lovely way with language.
Millie R McLeod says
Kevin, thanks for your website. I always love hearing how you and your garden are doing and reading your recipes. My friends always rave about the tomato pie. It is so rich, but so good! Thank you again and keep going!
D Bartlett says
I like to rough chop the tomatoes and then let them drain to reduce the liquid content. I then divide in half and layer the first half with salt and paper —- then top with pesto instead of fresh basil by dropping scant teaspoons of pesto (approximately 1/2 cup total) over the tomatoes before topping with the mayonnaise and cheese mixture.
Betty-Anne says
OMGosh! I had to check out your Tomato Pie recipe … as I have been making it for 20+ years and tried EVERYTHING over the years to solve the soggy pie crust scenario. Two years ago I got a ‘Light bulb’ monent and decided to try the biscuit crust. No more soggy crusts. This tomato pie wins over many non-tomato people. Always a hit!
Hands down, this bumps your credibility up with me!
Pat C says
I have been making this recipe for tomato pie for several years since I first saw it on your website. It doesn’t need a thing about it changed. The biscuit crust soaks up the delicious juiciness perfectly and holds up nicely without becoming soggy like regular pie crust would. I agree that you should post it EVERY summer, lest someone new would not know about. That would be a shame!
Shirley Welch says
This classic tomato pie is a summer delight, always delicious. I make it several times each summer. I purchase my tomatoes from a local farmers market, perfect every time. Thanks Kevin for another wonderful recipe.
Meg McEwen says
Damn, Son! Stupid easy taste of heaven. Next time I’ll be forced to add bacon.
Helene Juneau says
This sounds amazing. Can this tomato pie be frozen and if so, should it be frozen unbaked and when reheating, for how long?
Margaret MG says
Hello Kevin. Perhaps I’ve not looked in the right place but I haven’t seen ‘store bought biscuits’ here in Sydney Australia. I take it they are a pre-made kind of dough. Can you tell me about them please and maybe I can seek out a suitable substitute. I would love to try making this pie.
Thank you.
Kevin Lee Jacobs says
Hi Margaret – In Australia, look for store-bought “Crescent Roll” dough.
Deb says
I started making your tomato pie last year. Oh My! Delicious! And it is so easy to put together. I’ve also made a squash and tomato pie that is similar with sautéed sliced yellow squash. You can build different flavor profiles with herbs, onions and/or garlic. Thank you for the excellent recipe!
Paul W says
Anyone else have trouble with the pie coming out too “wet” from particularly juicy tomatoes? Any solutions? Im thinking of maybe slicing the tomamtoes and let drain for an hour in a colander … wanted to lov thos, but came out REALLY soggy.
Betty in Arlington says
Oh Kevin, this looks so good! Just came in my mailbox this am! We will try this, but my dear husband and I are gluten free, so we will make this as we do a pirog, with a mashed potato crust, baked, then the tomato recipe on top. This is a great use for our delicious farmers market tomatoes.
phyllis says
I forgot about this luscious pie – thank you so much for the reminder!!!!
shirley welch says
Love this recipe ~ wonderful summer favorite with my family. If you don’t grow your own tomatoes make a trip to your local farmers market for fresh tomatoes. This is a nice Sunday brunch recipe.
Cheryl says
Kevin, This is one of my favorite recipes. I have been making this tomato pie since you first shared it and is the very first thing I make every year when my tomatoes are ready! I always serve it with fresh corn-on-the cob and homemade applesauce. Yummmm
Susan Alli says
So nice of see pictures of the woofer, the second I saw the word cheese I thought of her.
Also thanks for reposting this. Out to the garden!
Margit Adam says
Did you notice that today, on my birthday, I mentioned that our tomatoes were ready to be harvested, but what to do with them? More sauce? NO! So along you came and answered my concern. Thank you.
Janet G. Metzger says
Thanks for another way to use our garden! Looks wonderful!
Dominique says
Thank you for all your comments, recipes ,tips for all, Kevin! Tomato pie sounds delicious and I want to have a go at it. However, we live inNew Zealand and cant buy biscuit dough. Can I use ordinary bought pastry or do I need to make mine ?
Have a happy 2020 for you and Mr Fox, including your 4 legged fur babies, but especially a healthy one !!! PS…. I do love your blog !!
Alicelynne says
Ok, it is time for me to try this pie! Who doesn’t love summer tomatoes and mayonnaise!!
Thank you,
Alicelynne, Lancaaster Co PA
Susan Johnston says
Oh my goodness! We loved this pie so very much! We couldn’t wait for 30 minutes and cut into it after 15 minutes — a little juicy — but oh so delicious! Thanks!
Kevin Lee Jacobs says
Hi Susan – Happy to know that you enjoyed the pie!
Cheryl says
Seven years I’ve been making this tomato pie. I’ve commented on this recipe a couple of times, and yes, it is still an all time family favorite.
I add some of my favorite seasonings along with the salt and pepper, which just makes it more mouth watering. This is my first year without a garden so I have to ‘pick my tomatoes’ from the local farmers market. Thanks Kevin for this five star, seven years strong, recipe!
Debbie Purple says
I tried your tomato pie last night and everybody loved it. I even gave my friend the recipe so she could try it. I did salt and drain my tomatoes for 30 minutes as my daughter said hers came out watery. I also made your apple galette and it was another hit. I promised my friend I would try a new recipe of yours every month for our weekly lunches. Thanks so much, you’re my go to guy for great recipes 🙂
Nancy says
This has become our summertime comfort food favorite. In fact when it is served the table is completely silent as we all savor each bite – ahhhhh. I use a butter pie crust instead of the biscuits and often in a casserole dish so I can pile on a few more tomatoes. Everyone I’ve passed the recipe on to has become a convert – even those who claimed they didn’t like Tomato Pie. This recipe is the bomb! Thank you Kevin.
Kevin Lee Jacobs says
Hi Nancy – I’m so glad! Great idea to use a butter crust and a casserole dish for extra tomatoes and yumminess!
Elaine says
Love your site. Especially the pictorials of you making the recipes. I Love this as a tomato pie. But I’m having a large group and was wanting to make this as an appetizer. Suggestions with ingredient amounts to make this as a “slab pie” or as a 9×13 casserole?
Lisa Wenner says
My favorite summer recipe. Have shared so many times. Delicious just the way it is. Thank you for reposting …
HAPPY HAPPY DANCE- Tomato Pie!!!!
Ardelle says
Thanks for nudging me to make this again. It is absolutely wonderful and quick! Tomato heaven!
Kevin Lee Jacobs says
Hi Elaine -Wish I could help with measurements. Alas, I’ve never attempted a slab pie version of this recipe.
Hi Lisa and Ardelle – Thank you!!!
DEBORAH ZILLICH says
I LOVE THIS RECIPE! I’ve been making this pie for several years. It is a great and simple way to use some of those yummy garden tomatoes and basil. It’s too hot in ND to be turning on an oven right now but hopefully it will cool off when the tomatoes start ripening.
Jane says
Looks delicious, but can anyone advise what biscuits are/suitable substitute for those of us salivating in the U.K. please?
Cheryl says
Kevin, I have made this recipe every tomato season since you first posted it. I’ve added a small amount of sour cream to “sit in for” the mayo and I like this taste too.
My tomato patch is ripening. It’s time for this season’s pie!
Thank you so much for this favorite-of-mine recipe!
Kerry T. says
Kevin, I’ve made tomato pie and it IS to die for! I do love your touch of adding the cheese mixture to the top, which I’ll try. But the last time I told myself I should use a meatier tomato as there was just too much juice at the bottom. I’m guessing it will be spectacular! Thanks for all your great recipes! Kerry T.
Joe ALLEN says
Kevin, here is a different take on your tomato pie – make it exactly the same, but use thinly sliced green tomatoes instead of ripe. PS.. I enjoy your postings.
Connie says
Looks yummy! Referencing your recipe for Cabbage Casserole from the same email blast — to replace the mayonnaise, could you use 2-4 eggs plus 1/4 cup sour cream (or heavy cream) or plain Greek yogurt? I’m also going to try it with my simple buttermilk biscuit recipe, which uses half whole wheat pastry flour.
Linda says
I have made this a couple times. It is DELICIOUS!
Jeff C. says
It is October, 2022. I just found this recipe. I wish I had it six weeks earlier. It sounds so very good, but the tomato season is about over in Illinois. I will go to the farmer’s market tomorrow morning and see if I can scrounge up a few tomatoes. I am not a big fan of mayonnaise; so, I will probably try a combination of sour cream and cream cheese. Will probably have to thin the combination a bit with some milk. At the far extreme, one could make a ricotta cheese mixture similar to what is used in lasagna. But for a first try, I will keep it simple as Kevin implored. Thank you for sharing such a wonderful recipe.