Cheesy Tomato Pie
August 18, 2022
Hooray! It's tomato season! There is nothing better than a juicy, ripe and red summer tomato! Don't you agree? Take a tube of crescent rolls, add some fresh herbs, cheese and a few other simple ingredients and you have one of my most favorite dishes ever - Cheesy Tomato Pie!
What could be better than that combination of flavors?! It makes a delicious meat free meal that is the ultimate in comfort food. This is the perfect recipe for summer tomatoes at their peak! I look forward to this dish every 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
Spray an 8"x11" casserole dish with cooking spray.
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.
Bake this crust at 425 degrees for 8 minutes.
While the crust is baking, add the tomatoes, fresh chopped herbs, garlic, a pinch of salt and fresh cracked pepper to a bowl. Stir together all of the ingredients.
Remove the partially cooked crust from the oven.
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.
In a bowl, mix together the cheese, mayonnaise, garlic powder and green onions until combined.
Spread this cheese mixture over the tomatoes.
Bake at 425 degrees for 12 to 14 minutes, until golden and bubbly.
Let the pie sit for at least 8 to 10 minutes before cutting. Enjoy!
Just look at this cheesy tomato perfection!! One of my favorite combinations! Especially with all of those fresh herbs and summer tomatoes! I look forward to this Cheesy Tomato Pie all year long!