Tomato Pie

tomato pie

Until this summer, I had no idea what tomato pie was. A volunteer at Crabtree brought it to lunch recently, which was my first time to taste it. Let me tell you – it was amazing! Creamy, tomatoey, cheesy…it was essentially lasagna sans noodles in a crust!

My recipe below is different than what my friend at the farm made. Hers was more traditional with mayonnaise and sour cream. I omitted those ingredients; but regardless, this pie was still scrumptious!

A little sidenote: make sure to take the time to press out the water in your tomatoes. I didn’t do that and the pie was a little soggy. You don’t have to press the tomatoes dry, just so they don’t make a “puddle pie.” ;-)

How do you make tomato pie?

Tomato Pie
It's not autumn yet! Here's a great recipe to use up the rest of your summer tomatoes!
  1. 1 pie crust homemade or storebought
  2. 2-3 beefy tomatoes sliced 1/4" thick (two cups) and pressed between towels to take away some moisture
  3. 2 cups mozzarella cheese
  4. 1 cup basil leaves, chopped
  5. 1/2 onion, sliced into rings
  6. 3 TBS olive oil
  7. salt and pepper to taste
  1. Preheat oven to 350F. Layer tomatoes in bottom of crust, then cheese, basil, onion and salt/pepper. Do this until you've made 3 layers. Drizzle the top with just a little bit of olive oil. Bake 45-50 minutes until cheese is melted and begins to golden and crust is golden around edges!
  2. Serve with a green salad and sliced fruit.
Oh My Foodness!
Like it? Share it!Pin on Pinterest0Share on Facebook0Tweet about this on Twitter0Share on TumblrEmail this to someonePrint this page

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.