Tomato Pie Recipe
Tomato Pie is one of those recipes that you definitely want to keep on hand for this time of year.
Full of delicious, fresh tomatoes, sweet Vidalia onions, and cheesy goodness, there really couldn’t be anything wrong with tomato pie in my humble opinion.
It is perfect for serving warm for supper or a luncheon. Tomato pie just works for all sorts of occasions and everyone seems to love it. If they like tomatoes that is.
My brother-in-law, Roy, isn’t a fan of tomatoes, so I skip including this on the menu the times that I know we’re RVing together or they are coming by for supper. In reality though, I probably should plan to include it on the menu since that would leave a whole lot more for those of us who do love tomatoes.
I think that sounds like a brilliant plan. Don’t you?
If you’ve never made tomato pie, there are just a few tricks.
You’ll want to slice your tomatoes and then lay the tomato slices onto a paper towel lined sheet pan. Sprinkle your tomato slices with salt, cover them with another paper towel, and then allow them to rest for at least 15 minutes or so to allow a great deal of the moisture to drain onto the paper towels. While you are working on this step, you can start with the other parts of getting your tomato pie ready or you could’ve done this earlier in the day just letting your tomatoes rest on the paper towels so they are good and dry by supper time.
Okay, here’s the recipe for my Tomato Pie. I really think you’ll love it. Let me know!
Tomato Pie Recipe
- 1 9- inch unbaked pie crust
- 3 medium tomatoes thinly sliced
- 1 teaspoon Kosher salt
- 1 medium Vidalia onion thinly sliced
- 1 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 2 tablespoons chopped basil
- 1 cup grated cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup mayonnaise
- Preheat oven to 425º F. Prepare pie crust for blind baking by placing unbaked pie crust into pie plate, crimping edges and pricking bottom and sides with a fork for venting. Then, line unbaked pie crust with a sheet of parchment paper and fill with dried beans. Bake pie crust until lightly golden brown, about 20 minutes. Remove from oven, remove dried beans and parchment paper (storing for later use) and set aside. Reduce oven to 350º F.
- In the meantime, spread tomatoes onto a baking sheet lined with paper towels. Sprinkle tomato slices with salt and then top with another layer of paper towels. Allow tomatoes to rest for at least 15 minutes to dry as much as possible.
- Layer tomatoes and onion slices in pie crust until filled. Sprinkle with black pepper and drizzle with olive oil. Sprinkle on chopped basil.
- Mix together cheddar and Parmesan cheeses in a small bowl with mayonnaise. Spread on top of Tomato Pie to ensure completely covered.
- Bake Tomato Pie at 350º F for approximately 40 minutes.
- Remove from oven and allow to rest for about 5 minutes before slicing.
All images and text © Robyn Stone for Add a Pinch