On tonight’s episode of “Too Many Tomatoes” we explore Todd’s Tomato Pie. Todd is my dad, it’s just such a great name that it’s hard not to call him that. Toddy may be the only thing better than Todd.

I’ll keep this short and sweet because I have to start packing for the beach (wooh! seafood next week!!). But this recipe is about as easy as it gets.

Todd's Tomato Pie

  • Servings: 1 pie or 6-8 slices
  • Difficulty: easy as pie
  • Print


  • 1 medium red tomato
  • 1 medium yellow tomato
  • 1medium green tomato
  • 1 pie crust
  • 1/3 cup Duke’s mayo
  • 3/4 cup italian blend shredded cheese
  • 1/4 tsp oregano
  • 1/4 tsp basil
  • 2 cloves of garlic, minced
  • salt TT
  • fresh cracked black pepper TT
  • olive oil for brushing


  • cooling racks
  • paper towels
  • foil
  • knife
  • cutting board
  • 2 small bowls
  • spoon
  • brush
  • measuring spoons
  • measuring cups


  • preheat oven to 425 degrees
  • line cooling racks with paper towels
  • slice your tomatoes 1/4th an inch thick and lay them out individually on the paper towel lined cooling racks, salt and allow to sit for 20 minutes to pull the liquid to the surface
  • poke holes in your pie crust with a fork and place in the oven for 8-10 minutes or until golden brown
  • in a small bowl, mix the mayo, cheese, garlic, and spices together and set aside
  • remove pie from oven, allow to cool, and then brush with olive oil
    • notes: for a more flavorful crust, allow some Italian seasoning or fresh rosemary to infuse into the olive oil before brushing
  • lower oven temperature to 350 degrees
  • cover pie edges with aluminum foil
  • layer tomatoes, by color, using the mayo/cheese mixture in between layers
  • top with may/cheese mixture and bake for 20 minutes at 350 degrees
  • after 20 minutes, sprinkle more cheese (preferably fresh parmesan if you’re feeling like being a little fancy) on top and bake for another 10 minutes (because we all need more cheese)


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