Old-fashioned Tomato Pie

  • JasonBurn Posted: 07/26/12
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    This is summer perfection. We made with fresh basil. And we added a little bacon to the top right when it came out of the oven. Soooo good.

  • JackieRPh Posted: 08/05/12
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    Really yummy. I used pink brandywines from our garden. Instead of ice water, I used vodka from a little jar I keep in the freezer. It made the crust very flaky.

  • laurajmeier Posted: 07/22/12
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    Can you freeze this?

  • suehall Posted: 07/29/12
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    Just made this for the second time. SOOO delicious! Didn't change a thing. I love the idea of making the crust in the food processor, but mine has turned out too soft to handle both times. Any tips from those of you more experienced with a food processor crust?

  • Donna J. Posted: 08/22/12
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    I love this recipe but I did add to it a little, after rolling out the crust I sprinkled dried herbs over crust and rolled them in, makes a wonderful tasty crust. I drained the tomatoes on paper towels while I made the crust because my tomatoes were very juicy. I also put one layer of fresh spinach leaves in bottom of pie before tomatoes etc were put in... keeps crust crispy on bottom. Sprinkled fried crisp crumbled bacon on top to tomatoes under cheese..... it was fabulous

  • ALBBaker Posted: 06/17/13
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    Love this! Store bought pie crust saved a little time. I used a variety of tomatoes, basil, chives, and parsley. I think the fresh spinach addition sounds good, I might try that next time. It's hard to imagine this being any better.

  • ChefLake Posted: 07/24/12
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    Made this for dinner the other night. Excellant recipe. I wouldn't change a thing.

  • NCBlueyes Posted: 07/01/13
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    This is one of my favorite summer recipes! Made this numerous times last summer and it is in the oven for dinner tonight!

  • portland Posted: 09/20/13
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    excellent...similar to a vegetable gratin, i think i will try thyme next time, seems like it will go nicely with the gruyere. doesn't really need the crust.

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