"You can use the sauce to make [tomato pie] right away, but for best results, cover and refrigerate for the flavors to meld for at least 3 hours, or store in the refrigerator for 1 to 2 weeks ...

4. Prepare your pie pan by placing your store-bought crust inside, or roll out your homemade dough to about ¼ inch thick and line your pie pan. You can crimp the dough like you would a sweet pie. 5.

WTVR CBS 6: 'Virginia This Morning' guest Robin Crouch To see if she is a tomato pie fan, I reached out to my friend Robin Crouch who loves to bake, can, cook and garden. She shares her baking skills ...

Place pie on heated baking sheet, bake for 10 minutes, then lower oven temperature to 325 degrees and bake until crust is golden brown, about 40 minutes. Cool on wire rack at least 3 hours.

Cut tomatoes into ½-inch-thick slices. Place about 7 or 8 slices (enough to cover top of pie) on a baking sheet lined with paper towels, and sprinkle with ¼ teaspoon of the salt.

“Italians call it pizza, but we call this an All-American tomato pie,” reads the introduction to a tomato pie recipe in a Feb. 5, 1956, edition of The Philadelphia Inquirer.

It's best to let the pie cool for about 30 minutes, so the tomato juices can settle. Cut the cooled pie into wedges and serve each with a dollop of the remaining garlic mayonnaise.

“I put the diced tomatoes in a single layer on a paper towel to soak up the juice so the pie is not soupy,” Brown said. “I let the Vidalias cool a little and then add a layer in the pie crust.

The Tomato Pie from Frank Pepe Pizzeria Napoletana, which opened in 1925, in New Haven, Conn. on Oct. 2, 2023.

My friend Karen Cox received a tomato pie recipe from a former coworker over 15 years ago, and it has been a family favorite ever since. Over the years, she has tweaked it a bit to her liking.