This recipe is inspired by a Southern summer staple: tomato pie. It’s traditionally made with fresh tomatoes, mayo, and ...

A low-carb gluten-free take on the Southern classic side dish. Fresh tomato flavors without the hassle of making a pie crust.

Line a rimmed baking sheet with parchment paper. Arrange the tomatoes in a single layer as best as possible (it's okay if there's some overlap to make them fit), scatter the shallot over the top ...

Drummond cooks the tomato pie at 425 degrees for about 15 to 20 minutes. She places foil around the edge of the crust to keep it from browning. Afterward, she reduces the heat to 375 degrees and ...

These sun-dried tomato recipes are packed with sweet, tart, tangy flavor! Whether it's a pasta or chicken dish, there are so many creative ways to use them.

No grocery store tomatoes allowed. Nashville chefs spin recipes to highlight the best of local summer produce.

Kathy Lloyd of Pittsfield, Mass., submitted this Tomato Pie recipe in NPR's "How Low Can You Go" family supper challenge. She says it was her favorite dish growing up and she always asked for it ...

Top with reserved sliced fresh tomatoes, pressing filling gently into crust. Shield edges of pie with aluminum foil. Bake in a preheated oven until filling is set, 40 to 45 minutes.

Don’t miss Sheri Castle’s recipe for a savory summertime tomato pie. Sheri Castle’s savory summertime tomato pie is a fresh and flavorful treat. Although many of us grew up eating tomato pie ...

They get roasted with a sliced shallot, but any allium, such as a yellow onion or leek, could be fun. The other star of this recipe is the cheddar-Parmesan pie crust full of cheesy, umami goodness.