Friday, July 11, 2014

Summer Tomato Pie

I've finally found my favorite recipe of the summer:  Tomato Pie.  I could seriously eat a slice of this delicious, fresh-tasting pie every day for the entire season.  It is the perfect way to highlight the deliciousness of in-season tomatoes.  If you aren't familiar with this Southern dish, you are in for a real treat!  The most important part of this recipe is obviously the tomatoes; you want them fresh and ripe.  The best choice would obviously be to pick them from your garden (which is what I did this year), but not everybody has a green thumb (don't feel bad; I don't either. My husband is our family gardener.  I kill plants just by glancing at them).  In that case, you should get your tomatoes from a grocery store that has organic, locally sourced produce, like Earth Fare.  That's right; it's time for this month's Earth Fare recipe! You can get all the ingredients for Tomato Pie from Earth Fare, with help from your garden if you are lucky enough to have one.  As for the tomatoes, make sure to choose tomatoes of the heirloom variety:  Brandywine, Cherokee Purple, Beefsteak, Black Krim, Ugly Ripe, etc.  You want the big, meaty types of tomatoes that aren't too seedy and liquidy.  This is vital to making a perfect tomato pie!

Summer Tomato Pie
Serves 4-8

9" Deep Dish Pie Crust
4 Medium Heirloom Tomatoes, sliced thinly with bulk of seeds removed
1 Tbsp Olive Oil
1/2 Vidalia Onion, thinly sliced
3 Garlic Cloves, minced
Kosher Salt & Freshly Ground Pepper, to taste
1/3 Cup Chopped Fresh Basil Leaves
3/4 Cup Freshly Grated Mozzarella
3/4 Cup  Freshly Grated Extra Sharp Cheddar
2/3 Cup Mayonnaise
1 tsp Dried Mustard


1.  Preheat the oven to 350 degrees and bake the empty pie crust for 10-15 minutes, or until it begins to turn golden.  Remove from oven and allow it to cool completely.

2.  Meanwhile, lay out the tomatoes in a single layer on a paper towel. Sprinkle the slices with kosher salt and allow them to sit for 15-20 minutes.  Pat dry with paper towel, removing as much moisture as possible.

3.  While the tomatoes are resting, heat a skillet over medium heat.  Add in the olive oil and onions, sprinkle with kosher salt, and sauté until softened and caramelized, about 7 minutes.  Toss in the minced garlic, and sauté for an additional 2 minutes.  Remove from heat.

4.  In the pie crust, layer half the sliced tomatoes, allowing them to overlap.  Sprinkle the top with half the onion-garlic sauté, and half the basil.  Add the last half of the tomatoes, and the rest of the onion-garlic sauté and basil.  Season with freshly ground black pepper.

5.  In a medium bowl, combine the mayonnaise, shredded cheese, and dried mustard.  Spread the mixture evenly on top.

6.  Bake pie in a 350 degree oven for 25-35 minutes, or until bubbly and lightly browned on top.  Allow the tomato pie to cool some (about 10 minutes) and then cut and serve.

Serving Size:  1/6th of Pie
Calories:  427
Fat:  34
Carbs:  23
Protein:  9



  1. Very good Bridget! Love tomato pie. Glad you caramelized the onions (ask my daughter about that). You could also add sliced pan cooked fresh crimini mushrooms. Don't put them in raw.

    1. Tom, it's funny you should mention that. I was totally planning on sautéing some mushrooms with the onions next time I make this!