So what is an easy tomato pie? One clue: it’s not a pizza. It’s summer. In a pan. Baked in the oven. It’s summer love (I sound like I’ve been watching Grease)–and we’ve got to hurry before the tomatoes are all gone!
Tomato pie is so good I might even it for breakfast.
A few weeks ago I stumbled over a social media post/ramble asking what a tomato pie was. A lot of people (you northern folks) thought it was a pizza–and a TON of others were just totally lost about the entire topic. So what is it?
Tomato pie is a combination of fresh herbs, cheese, and great summer tomatoes baked in a pie crust. It’s easy. It’s fast. It’s just so doggone good.
I made mine on a day no one else was home. You can call me strategic if you want to–I won’t deny it. I ate 3/4 of it and I’m not ashamed. After all, it’s made from vegetables for the most part–and okay, okay–some mayo and cheese–but that’s hardly worth mentioning.
It’s just the best of summer all rolled into one pan. And it reminded me that summer is almost GONE. And that means the tomatoes are almost GONE (*crying quiet tears*) and we need to eat this NOW. Hurry.
A couple of notes:
- Use the best tomatoes you can get. A garden tomato is what I want you to use, but if you don’t have those, hit up that little man on the side of the road under the tarp (no I don’t mean a homeless guy) or try your farmer’s market. Then break down and go to the grocery if you have to.
- And don’t skip the salting step. This draws out extra moisture and keeps your pie from being too wet.
- I used a sharp white cheddar here and it’s good, but if you want to fork over the money for good gruyere, go for it. I wasn’t willing to pay $14 for a few ounces.
Easy tomato pie
- 1 refrigerated pie crust warmed on the counter for about 10 minutes
- 2 pounds medium tomatoes about 4 or 5
- 1 1/4 teaspoons Kosher salt use less if you use table salt
- 1 sweet onion chopped small
- 1 teaspoon black pepper
- 1 tablespoon canola or vegetable oil
- 1/4 cup fresh herbs like basil parsley and thyme
- 1/2 cup grated sharp white cheddar cheese
- 1/2 cup fresh parmesan cheese
- 1/4 cup mayonnaise not Miracle Whip
- Preheat the oven to 425.
- Press dough into a pie plate (don't worry about what it looks like all that much)
- Line the dough with foil and pour in something to hold the crust in place while it bakes--like dried beans or uncooked rice.
- Bake the pie crust until golden--about 20 minutes.
- While the crust bakes, sautee the onion in the canola oil over medium heat until soft and slightly translucent--about 6 or 7 minutes. Season to taste with salt and pepper. Set aside.
- Remove the crust from the oven and lift out the foil and beans/rice. Reduce oven to 350.
- Allow the crust to cool about 10 minutes.
- Thinly slice your tomatoes and lay them in one layer on paper towels.
- Sprinkle with 1 teaspoon kosher salt and allow them to sit about 10 minutes. Pat dry before moving on.
- In a small bowl, mix the cheeses and mayonnaise. Set aside.
- Now assemble the pie: into the crust, layer 1/2 the onions, 1/2 the tomatoes and sprinkle with the herbs and some extra pepper.
- Repeat the onion, tomato and herbs and top with the cheese and mayonnaise mixture.
- Bake 350 for 30 minutes until golden brown. Serve hot or warm.