Tomato Pie Recipe

Heather says:

Two years ago I stumbled upon the deliciousness that is tomato pie. The framework for this recipe can be credited to Paula Deen, but it has been played with enough, to call it my own.

Before giving this pie a shot, make sure you have fully ripe tomatoes. I know, I know it’s tempting, what with the bacon and basil, but just sit tight and wait. Don’t ruin this with a tomato that has seen the inside of a refrigerator. Fine, you won’t ruin it, but. . . it’ll be worth it.

Some people get very persnickety about the bottom crust. You have three options:

    1. Blind bake -pre-bake the bottom crust-  but know that you will absolutely have to protect the edge of your pie during the real baking and I hate putzing around with foil like that
    2. Instead of draining the seeded tomato slices in a colander you can do so on a clean flour sack towel it doesn’t have to be that particular one, you just don’t want to end up with linty tomatoes. Bleh.
    3. Suck it up and deal with it because it’s delicious.

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Double Crust Tomato, Onion, and Bacon Pie Recipe Ingredients

  • 1 recipe pie crust (9″ pie) – feel free to cheat and use refrigerated pie crust if you’re in a hurry and sometimes I am
  • 4 very ripe tomatoes
  • 1/2 medium onion
  • 3/4 cup shredded cheddar cheese
  • 3/4 cup shredded Monterey jack cheese
  • 3 slices bacon crumbled
  • 3 TBSP cream cheese or mayonnaise*
  • 1 tsp dried basil, divided -If you have fresh, use a small handfull and cut into a chiffonade -fancy word meaning thin raggy strips
  • salt/pepper to taste

*It absolutely must be mayonnaise, not low-fat and for the love of all that is holy not miracle whip

Tomato Pie Recipe Instructions

Core each tomato. This is simply a matter of removing the hard area around the stem. Cut each tomato in half through the equator. Use your finger to scoop the seeds out and into the trash or sink. Then slice each tomato. Place the sliced tomatoes in a colander over a large bowl or the sink, sprinkle with salt and pepper. Allow this to sit while preparing the other ingredients.

Preheat the oven to 425F. Slice the onion very thinly. No, thinner. No, thinner still, we want the Calista Flockhart of onions.

In a bowl combine the cheese, bacon, and 3TBSP mayo. Mix thoroughly.

tomato layerCarefully lay the bottom pie crust in a 9″ pie plate. Arrange a layer of tomatoes, sprinkle with half the sliced onion and 1/2 tsp dried basil.

Repeat the first layer with the remaining tomatoes, onion, and basil.

Top with cheese mixture. Add the second crust, seal the edges, and cut slits in the top.

Use water to glue on any decorative touches.

Use water to glue on any decorative touches.

 

Bake for 45 minutes, checking after 30. Use the foil trick from the pie crust recipe to protect the edges of the crust.

how to make tomato pie

Allow the pie to cool for 10 minutes (at least) on a wire rack. If you can wait longer to slice the pie, the cheese won’t be as runny.

We look at each other and say, but we LIKE the cheese to be runny.

Enjoy.

***Submitted to: Mouthwatering Mondays***

Want to make some more savory pies? Try these delicious recipes!





4 Comments

  1. Mary Jo on July 28, 2016 at 6:35 pm

    I made this for the first time today, utterly delicious! Thank you so very much, this recipe is a “keeper”!

  2. Pamela on August 16, 2015 at 11:36 pm

    I’ve made this several times and love it, love it, love it!! I’ve made it for company twice and they raved about it: asking for the recipe, insisting on keeping the leftovers, you know, usual stuff. 😉

    I only use my fresh from the garden tomatoes, and yes, waiting until they are fully ripe is hard. I use much more than just 4 tomatoes though, perhaps yours are very big? I use probably about 4 or maybe 5 cups of sliced tomato. Last time I used Roma tomatoes, and they were very nice since they are meaty and not very juicy. And because I use extra tomato, I also use extra onion, an entire small one, sliced Calista Flockhart thin.

    Oh, also I have started adding a bit extra salt when I make the pie crust, plus adding about a half tsp each of dried parsley and dried basil to the flour along with the salt. It looks pretty and gives it a punch of extra flavour.

    This recipe is fabulous when you have a glut of tomatoes in the garden since it uses quite a few and in a very unusual and delicious way. Thank you, Heather, for this amazing recipe, it’s truly a keeper.

  3. Bryson on July 20, 2015 at 7:59 pm

    How long is tomato pie good for before it goes bad

    • Heather Solos on July 21, 2015 at 7:39 am

      As long as it is kept in the refrigerator the usual 5 days.

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