Tomato pie is probably one of my husband’s all-time favorite recipes. The recipe came from his church’s cookbook and it was one of his favorite dishes his mom made. Though I grew up in the South, I had never heard of tomato pie until I met Brandon. I was definitely willing to give it a shot – the combination of garden fresh tomatoes, cheddar cheese and basil baked in a pie crust sounded right up my alley. I made this for the first time when we were in college and didn’t quite perfect it on my first shot. But lots of practice over the years and my own modifications have made me a tomato pie pro.
I only make this pie during the summer when we have access to local, homegrown tomatoes. The difference in taste between grocery store and garden tomatoes is huge and tomato pie is just not the same if you don’t have fresh tomatoes and basil.
Serve this pie with a salad of mixed baby greens and you’ve got yourself a delicious summer dinner.
Tomato Pie
(Recipe adapted from Christ Church Cooks)
Ingredients:
1 double 9-inch pie crust (homemade or Pillsbury)
4-5 tomatoes, sliced
1/4 cup fresh basil, chopped (feel free to add more if you’re a basil lover)
2 cups shredded sharp cheddar cheese
1/2 cup shredded parmesan cheese
3/4 cup light mayonnaise
1-2 large garlic cloves, minced
Salt and pepper, to taste
Directions:
Preheat oven to 400 degrees.
Mix together cheeses, mayonnaise, garlic and salt and pepper in a bowl. Set aside.
Line a 9-inch pie pan with one pie crust, trimming sides if necessary. Layer half of the sliced tomatoes in the bottom of the crust. Sprinkle with fresh basil. Spread (or dollop) half of the cheese mixture over tomatoes and basil.
Repeat another layer of tomato, basil and cheese. Place second crust over the top of the pie and prick with a fork.
Bake for about 40-50 minutes, or until crust is golden brown. Check on crust after 20-30 minutes and cover edges of crust with foil if they are getting too brown.
Yield: 6-8 servings
What a beautiful pie! I love savory pies and you can’t beat how easy it is using Pillsbury dough. My honey’s favorite food is also tomatoes but we unfortunately don’t have a garden. I’m sure this would taste good using good old store bought ones too right?
I’m sure it will turn out fine using store bought tomatoes! You might want to check your local farmer’s market (if there’s one nearby). They usually have homegrown tomatoes this time of year.
I just checked out your blog – I share the same sentiments. I joke with my husband that with all my cooking, I would gain 10 lbs if I didn’t work out so much!!!
oooh, I’m going to try this one when the tomatoes outside my window are rip – two tiny green ones are on the vines now!
Our local tomatoes aren’t in quite yet, but soon, I will be in tomato heaven. I have my canning supplies all lined up and I have favorite recipes for homegrown, vine ripe tomatoes–tomato pie is one of them!
Your pie looks beautiful and sounds scrumptious.
I also posted a tomato tart this week….a bit different than this one.
Mine has gruyere cheese and mustard and is a bit lighter, because it only uses one pie crust.
BUT……..I have always loved this recipe with the mayo and cheddar! there’s nothing better!
Stacey – thanks so much for you comment. Funny you checked out my tomato pie because I saw your tart this morning on Photograzing and thought it looked amazing. I’m definitely going to give it a try.
Love your blog – just subscribed to your updates!
Cheese, tomato and mayo baked into a pie…mmm… so good!
I made this yesterday and it was fantastic! I couldn’t get my hands on homegrown tomatoes, but I spent $5/lb for heirloom tomatoes. My only problem was the bottom crust not cooking all the way. I think if I bake it a little before filling it I will be ok. Thanks for sharing this recipe!
Oh and I garnished mine with crumbled bacon. YUM!
Is it possible to freeze this pie in portions?
We have too many tomatoes in the garden and I don’t eat them! Husband loves them, but not even he can eat all of them!
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