top of page
  • Writer's picturekirscuisine

Cheesy Tomato Pie

October 19, 2020

Just as I thought that I was totally ready to change into fall recipes, plans changed...

I took a ride out into Amish country to see what the produce stands had available. I found two quarts of gorgeous tomatoes for only $3.00!! They are such beautiful, perfect and plump red tomatoes that taste like summer! So I just had to buy them and decided to make my amazing Cheesy Tomato Pie with them. I love this simple recipe because it lets the true fresh flavors come through. A total comfort food meal that is so versatile! This Cheesy Tomato Pie is great for breakfast, brunch, lunch, dinner or even as a side dish.

It is truly one of my favorites and I am so thankful for these gorgeous tomatoes and for one last taste of summer!

Cheesy Tomato Pie


1 roll of refrigerated pizza crust (or a tube of crescent rolls)

5 cups tomatoes, diced into large chunks

Fresh herbs (basil, thyme, oregano or rosemary all work great)

Pinch of salt

Fresh cracked pepper to taste

1 garlic clove, minced

3/4 cup mayonnaise

2 1/2 cups cheddar cheese, shredded

3 green onions, chopped

1/4 tsp garlic powder

  1. Spray an 8"x11" casserole dish with cooking spray.

  2. Pop open the tube of dough. Unroll the pizza crust into the dish. If using crescent rolls, just pinch the seams together a bit. Press the crust into the dish and up along the sides.

  3. Bake this crust at 425 degrees for 8 minutes.

  4. While the crust is baking, add the tomatoes, fresh chopped herbs, garlic, a pinch of salt and fresh cracked pepper to a bowl and toss together.

  5. Remove the partially cooked crust from the oven.

  6. Use a slotted spoon to spoon tomatoes into the crust. The tomatoes release liquids when you salt them and we only want the tomatoes in the crust. Otherwise the crust becomes soggy.

  7. In a bowl, mix together the cheese, mayonnaise, garlic powder and green onions until combined.

  8. Spread this cheese mixture over the tomatoes.

  9. Bake at 425 degrees for 12 to 14 minutes, until golden and bubbly.

  10. Let the pie sit for at least 8 minutes before cutting. Enjoy!

Just look at this cheesy tomato perfection!! One of my favorite combinations! Especially with all of those fresh herbs! If you would like to make this Cheesy Tomato Pie over the winter season, plum tomatoes will work great for this. I am so thankful to have had one last taste of summer thanks to our Amish produce stand. Delicious!

220 views0 comments

Recent Posts

See All


Post: Blog2_Post
bottom of page