Parmesan Tomato Pie

tomato pie

We’ve been taking advantage of summer weather with picnics containing DIY refrigerator pickles and tomato pie. I made two pies and one went along with us during our tubing adventure. We enjoyed ours at room temperature upon arrival. This is one “sweet” way to savor summer tomatoes, minus the calories :) This makes a beautiful summer side or main dish served with a salad. Feel free to go lower carb and lower fat by going crustless. Isn’t that a fabulous thing?

  • 1 deep dish or two regular size pie crusts
  • 3-4 tomatoes, sliced
  • 1 teaspoon dried basil or 1 tablespoon chopped fresh basil
  • salt and pepper to taste
  • 1/2 cup grated Parmesan cheese {I use fresh}
  • 1/2 cup olive oil mayonnaise
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1 deep dish or two regular size pie crusts
  • 3 whole wheat pieces of bread, toasted and pulverized in blender
  • 1/4 cup olive oil or melted butter
  1. Layer slices of tomato with basil , salt and pepper in pie crust(s).
  2. Mix mayonnaise, onion powder, garlic powder and cheese and spread on top layer of tomatoes. A rubber scraper sprayed with cooking spray helps to spread it easier.  Sprinkle bread crumbs over cheese. Drizzle melted butter over top(s).
  3. Bake at 350 degrees for 30 minutes.
  4. Allow to cool and savor your summer tomatoes.

Just in case you need some tubing to go with that tomato pie…


How are you enjoying summer?


Leave a Reply