Summer may be winding down, but tomatoes are still coming on strong. Which is a bummer, because the frost will do them in shortly. But while you have them, might as well enjoy them. And if you’re tired of Caprese salads (heresy, I know) or slicing them up for sandwiches, then do I have a treat for you: tomato pie.
I believe it’s one of Newton’s laws which states that almost everything is better tucked inside a flaky pie crust. If not him, then I’m gonna claim it.
Tomatoes are no exception – there’s almost nothing better than that first bite of a tomato, just picked and still warm from the sun, but when you put that same tomato into a crust with fresh basil, and top it with cheese and your homemade mayo, I think the tomato pie wins in most cases. The tomatoes cook down a bit, which concentrates their flavor and sweetness, plus you have the added creaminess of mayo and a light crunch from the crust. Summer perfection.
This is the first time we’ve made tomato pie, but it won’t be the last. It comes together super-fast, and the kids loved it too, which is sometimes hard to achieve. And of course, since I try to grow a rainbow of tomatoes, it looks beautiful when you’re putting it all together.
- 1 homemade pie crust (you can use a store-bought crust if necessary, but only if you absolutely don't have flour and butter on hand)
- 4-6 decent-sized tomatoes, sliced
- Handful of fresh basil and oregano, chopped
- Salt and pepper
- 1/2 cup mayonnaise (make your own here)
- 1 cup shredded mozzarella or your favorite cheese
- Lay the pie crust into a 9" pie dish, trimming any edges. Bake for about 10 minutes at 350 F, or until golden.
- Remove crust from oven and let cool a bit. Place a layer of tomatoes into the crust, then add half of the herbs, with a sprinkle of salt and pepper. Lay the remaining tomatoes on top of that, then top with the rest of the herbs and another dash of salt and pepper.
- Spoon the cheese mixture on top and spread evenly.
- Bake at 350 F for 30-35 minutes, or until the cheese is bubbly and brown.
- Let it cool, then dig in.
kristin @ going country says
Oh yum, tomato pie. Have you seen the tomato-pesto pie recipe on Farmgirl Fare? The crust is made from biscuit dough, and the tomatoes are layered with mozzarella, pesto, and Parmesan. I also add Italian sausage. SO GOOD.
I have not, but it sounds pretty amazing. And it’s really hard to go wrong adding sausage to anything.