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Hart's Tomato Pie

Some guys like to talk sports while others enjoy discussing hunting and fishing. On the other hand, Hart and I text about food. He shared this recipe with me a few weeks ago, right around the time fresh tomatoes were coming in here in Mississippi. I stopped by the store that same day to grab a pie crust. This recipe does not disappoint. It’s simply divine. If you try this recipe when homegrown tomatoes aren’t available, use 5 or 6 Roma tomatoes instead. For last week’s FNPP, I stuffed this mixture into egg rolls. They were excellent as well.

Hart's Tomato Pie


1 deep dish pie crust

1 1/2 cups mozzarella cheese

5 medium size fresh tomatoes

1 hand full fresh basil leaves

4 cloves fresh garlic

1/2 cup mayonnaise

1/2 cup parmesan cheese, grated

Salt and pepper to taste


Preheat oven to 375 degrees. Core and slice tomatoes. Place the tomato slices on paper towel for a while to drain very good. Process the basil and garlic in the food processor until coarsely chopped. Set aside. Using a fork, prick holes in the pie crust before baking about 10 minutes. Remove the crust from oven and add about half of the mozzarella to the bottom of the crust. Next, add on the sliced tomatoes. Spread the garlic/basil mixture over the tomatoes. In a separate bowl, combine the mayonnaise, parmesan, remaining mozzarella, salt and pepper. Add this mixture to the top of the pie. Bake 40 minutes and the pie is golden brown. Cool a bit before serving.

FNPP Hart's Tomato Pie
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I used the pie mixture in egg rolls at at recent Friday Night Porch Party and they were great!


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