For security, click here to clear your browsing session to remove customer data and shopping cart contents, and to start a new shopping session. 

The web browser you are using is out of date and no longer supported by this site. For the best experience, please consider updating your browser to the latest version.
Buy Online Pick Up in Store Now available - Tractor Supply Co.
Navigate to Shopping Cart
Cart Item Count
Make My Store

Your nearest store doesn't match your preferred store. Do you want to change the nearest store as your preferred store?


Click "YES" to clear all the customer data, cart contents and start new shopping session.

Your current shopping session will get automatically reset in seconds.
If you are still active user then please click "NO"

Changing your store affects your localized pricing. This includes the price of items you already have in your shopping cart. Are you sure you want to change your store?

Your nearest store doesn't match your preferred store. Do you want to change the nearest store as your preferred store?

  • To view pricing.
  • To make purchases online.
  • To check availability of Pickup In Store items and Delivery Services.

click here
We do not share this information with anyone.For details,please view our Privacy Policy

Please enable your microphone.


We Are Listening...

Say something like...

"Show me 4health dog food..."

You will be taken automatically
to your search results.


Your speech was not recognized

Click the microphone in the search bar to try again, or start typing your search term.


We are searching now

Your search results
will display momentarily...

Tomato Pie

Submitted by Kacie VanderZon, of Mesick, Mich

"A friend we met at the farmers market shared this recipe with my family," writes Kacie. "It makes a delicious supper and it is so easy and simple."


  • 3 good-sized tomatoes
  • Sea salt
  • Freshly ground pepper
  • Pillsbury piecrust
  • 1 cup basil, thinly chopped
  • 2 cups mozzarella cheese, shredded
  • ¼ cup extra light olive oil


Thinly slice your tomatoes in rounds and others in half-rounds and lay them out on a few layers of paper towel to dry. Season them with sea salt and freshly ground pepper and let them sit for 20-30 minutes. Spread the piecrust in a shallow pan of any shape and bake the crust for 10-15 minutes at 300-325 degrees so the bottom gets a little brown. Let cool. Place a thin layer of chopped basil to the baked crust. Add shredded mozzarella cheese. Arrange the tomatoes to fill the pan and drizzle ¼ cup or less of extra-light olive oil on top. Bake at 325 degrees for 20-30 minutes. The cheese should be bubbling up through the tomatoes.

Let it sit for 30 minutes before you serve. Slice, then pop it back in the oven for a few minutes to serve it slightly warm.

Serves 4-6.