It's a blog, it's a video blog, it's a magazine, it's a...


Tomato Pie


  • 5 tomatoes, peeled and sliced
  • 10 fresh basil leaves, chopped
  • 1/2 cup green onion (or red onion), chopped
  • 1 9-inch pre-baked pie crust
  • 1 cup shredded mozzarella cheese
  • 1 cup freshly shredded cheddar cheese
  • 3/4 cup mayonnaise (or half mayo, half Greek yogurt)
  • 2 Tablespoons freshly grated parmesan cheese
  • salt and freshly ground black pepper


  • Preheat oven to 350 degrees F.
  • Place the tomatoes in a colander in the sink in a single layer. Sprinkle with salt and allow them to rest for 10 minutes.
  • Use a paper towel to pat-dry the tomatoes and make sure most of the excess juice is out. (You don’t want wet (juicy) tomatoes or your pie will turn out soggy).
  • Layer the tomato slices, basil, and onion in pre-baked pie shell. Season with salt and pepper.
  • Combine the grated cheeses and mayonnaise or Greek yogurt together.
  • Spread mixture on top of the tomatoes and sprinkle parmesan cheese on top.
  • Bake for 30 minutes or until lightly browned. Allow to rest for at least 15 minutes before cutting and serving.