Did you squeeze the tomatoes? This is the one I use.

1 9" pie shell

1/2 onion, chopped

3-4 plum tomatoes, cut in half horizontally and seeded and squeezed of excess juice; coarsely chopped (3 cups)

1/4 cup sliced basil

2 cups grated cheese

3/4 cup mayonnaise (I use 1/2 cup)

1 tsp hot sauce, or to taste

Preheat oven to 350° and cook pie shell 8-10 minutes until lightly golden. If using a frozen crust, cook longer.

Squeeze as much moisture out of the tomatoes as you can using a colander or towel.

Saute onions until nicely caramelized and sprinkle in pie crust. Spread tomatoes over, then basil. Combine the mayonnaise and shredded cheese and hot sauce It should be the consistency of a gooey snowball.

Spread over the tomatoes and bake 25-40 minutes until bubbly and heated through.

Since i used cherry tomatoes that must be the problem. I don't think I could squeeze those and they were juicy little suckers. Thanks for sharing your recipe. I'm trying that next!

Not certain if this would work and it is extra work. Nick the surface of the tomatoes. Stick them in boiling water for a few minutes like you would when you blanched something. Stick in ice water then peel and cut in half. Put in a colander over a bowl then squeeze lightly allow to sit for at least a half of an hour. This will help remove the excess moisture and the skins if they are tough. At this point you can also pat them dry. You can remove more of the moisture if you sprinkle with salt but I like to drink the juice that is left in the bowl under the colander.

I have used this method or something similar when drying roma tomatoes.

You could also try sprinkling the halved cherry tomatoes with salt and turn upside down to drain on paper towels.

I have a really simple recipe I like for a tomato tart. This is all about the tomatoes, so I only make it when our summer tomatoes are ready.

Fresh Tomato Tart

Crust for 10-inch tart pan

8 oz. mozzarella cheese, shredded
2 T. chopped fresh basil
4-5 ripe tomatoes, in 1/2" slices
Salt and pepper, to taste
1 T. olive oil

Chopped fresh basil for garnish

Preheat oven to 400. Line a 10-inch tart pan with pastry dough. Spread bottom of pastry with cheese and sprinkle with basil. Cover with tomato slices, arranging to cover as evenly as possible. Sprinkle tomatoes with salt and pepper and drizzle with olive oil. Bake 30-40 min. Garnish with fresh chopped basil. Slice in wedges and serve warm or at room temperature.

This is one I'd like to try, but would likely halve the recipe the first time.

https://www.foodnetwork.com/recipes/ina-garten/annas-tomato-tart-3756210

I use two different recipes, Paula Dean and Southern Living for my Tomato Pies. Both are good.

Recipe courtesy of Paula Deen

Ingredients

• 4 tomatoes,
  peeled and sliced
• 10
  fresh basil leaves, chopped
• 1/2
  cup chopped green
  onion
• 1
  (9-inch) prebaked deep
  dish pie shell
• 1 cup
  grated mozzarella
• 1 cup
  grated cheddar
• 1 cup
  mayonnaise
• Salt
  and pepper

Directions

Preheat oven to 350 degrees F.

Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to d rain for 10 minutes.

Layer the tomato slices, basil, and onion in pie shell.
Season with salt and pepper. Combine the grated cheeses and mayonnaise
together. Spread mixture on top of the tomatoes and bake for 30 minutes or
until lightly browned.

To serve, cut into slices and serve warm.

Southern Living

½ cup Mayo

1 Tbsp Lemon Juice

1 cup Parmesan Cheese

1 ½ cups fresh corn kernels

2 Tbsp fresh basil

1 Tbsp chopped green onions (chives)

Mix Mayo, Lemon juice and Parmesan together and set aside.
In pre baked pie shell, layer half the corn kernels across the bottom along
with half the Basil, onion mixture. Then, layer of sliced, salted and drained
tomatoes. Repeat with corn, onion, Basil, then tomatoes. Next, layer with
Parmesan Mayo mixture. More Basil and onion. Lastly, layer tomatoes and
sprinkle with Parmesan. Cover with Aluminum foil and place in 375 degree oven
for 1 hour. Remove and garnish with more Basil. Cool and serve.

I love tomato pie. This recipe is an oldie that came from a restaurant near here that was famous for theirs. It was published in our paper in 2006. And yes, you do need to drain the tomatoes on a paper towel. Mine are still runny sometimes.

Carlile's Tomato Pie

9 ounces shredded mozzarella cheese

10-12 basil leaves

12 4-inch pie shells, or one 9-inch

6-8 medium-sized fresh tomatoes

6 slices bacon

1 Tbsp or 1 ounce garlic salt

1/2 bunch green onion, chopped

16 oz mayonnaise (I think I reduced this by quite a bit, maybe half, and it made the pie less juicy)

Salt and pepper to taste (I do not use much salt as the garlic salt adds salt)

Fry bacon, drain, then finely chop and reserve

Peel tomatoes, slice thinly and place on paper towels to drain. Sprinkle with garlic salt.

Combine mayonnaise, cheese, green onions, salt and pepper for topping and reserve.

Cook pie shells per directions.

In the cooked pie shel, layer the tomatoes, bacon and basil. Cover completely with the topping.

Bake at 375 degrees for 30 minutes or until golden brown.

Enjoy!

I made a tomato pie for a good friend of mine who is from Atlanta and living now on Cape Cod. She grew the tomatoes and had the recipe so out of curiosity I offered to make it for her. I was astonished at the amount of mayonnaise called for. She was in heaven when she ate it, though!! Not something I would make again.

Seagrass, that's why I only used 1/2 cup in my recipe.

If I remember correctly Glenda posted a recipe quite awhile back for tomato pie that was so good. I guess I lost it somewhere tho. I looked for a post by her so I could ask her for it but don't see that she has posted lately. Is she still here posting?

I was surprised not to see Glenda here. I've made hers a few times. DH loved it. I'll see if I can find it. Here you go

Glenda's Tomato Pie

3 cups chopped roma/plum tomatoes, squeezed first to get the
seeds out, then put in colander, sprinkle with salt to pull the juices
and let sit for 20 minutes, then squeeze with paper towel.

9 inch pie shell, slightly browned, bottom pricked and egg wash.

1/2 onion thinly sliced (much better if you caramelize)

2 cups Italian cheese grated or cheddar will work

3/4 cup mayonnaise

1/3 cup chopped fresh basil

1/4 tsp garlic powder

1/8 tsp Italian seasoning

Place onions, then tomatoes, then top with basil in pie shell.

Mix together mayo, cheeses, garlic and italian seasoning.

Spread over pie

Bake 350 25-45 minutes. Let cool completely, serve at room temp or slightly heated.

All these recipes. I'm gonna try them all!

breenthumb, thank you!! Where is Glenda these days?

Don't know. I did a search last night and the most recent post I could find was in March! I'm hoping she's OK. Glenda?? Anybody???

Glenda posted she had had a bad fall near the end of May. Always thinking of her especially when baking with bananas. Hope all is well and she’s taking a break

Oh no. Poor Glenda. I hope she is okay and posts soon so we can find out how she is doing.

I haven't made this for a long time. Hopefully I'll remember by the time I get tomatoes from my garden. I have some tiny green ones now.