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Tomato pie is simple to make and perfect to serve for brunch alongside cheesy grits and a light salad. I usually make my own pie crust, but in a pinch, I will use a pre-made crust. (You can find them in the refrigerated section of the grocery store, next to the biscuits.) Either way, this is one thing I know: When your kids beg you to make a tomato pie, you know you have a winner!

Yield :  8 servings


  • 1 10-inch pie crust
  • 3 tbsp mayonnaise
  • ¾ cup dry breadcrumbs
  • 2½ lbs ripe tomatoes, thinly sliced
  • 2 Vidalia onions, thinly sliced
  • 1 tsp salt
  • ½ tsp pepper
  • 2 tbsp basil, chopped
  • 1 tbsp oregano, chopped
  • ½ cup aged cheddar cheese, shredded
  • ½ cup mozzarella cheese, shredded
  • ¼ Parmesan cheese, grated, plus more for sprinkling
  • 2 tbsp olive oil, plus more for drizzling
tomato pie ingredients
If you don't have Vidalia onions, know that any kind of sweet onion will work just fine.


  • Place crust in a deep 10” pie plate and refrigerate for 30 minutes.
  • Preheat oven to 375 degrees.
  • Remove piecrust from refrigerator and cover lightly with aluminum foil. Place a few dried beans on top of the foil to hold it in place and bake for 12 minutes. Remove foil and return crust to the oven for another 4 to 5 minutes, or until crust is golden. Remove from oven and place on cooling rack. Lightly brush mayonnaise on surface of crust and let cool completely.
  • Sprinkle one-quarter bread crumbs over bottom of crust. Layer one-half tomatoes, onions, salt, pepper, basil, oregano, cheddar cheese, mozzarella cheese, and Parmesan cheese. Repeat with another one-fourth breadcrumbs and remaining tomatoes, onions, salt, pepper, basil, oregano, and cheeses.
  • In a small bowl, combine olive oil and remaining breadcrumbs. Sprinkle breadcrumbs on top of tomato pie and finish with another drizzle of olive oil.
  • Bake pie for about an hour or until hot and bubbly. Remove from oven and sprinkle with Parmesan cheese. Let pie cool for an hour, then serve.

Stacy Harris is pioneering the farm-to-fork eating movement that includes harvesting wild animals in addition to domesticated animals and homegrown fruits and vegetables. She’s the author of several books about sustainable living for healthy families.

For more recipes like this, check out her website at and her Facebook page.

Stacy Harris at home

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