Wednesday, August 4, 2010

Give it a try: Tomato Pie!

I know this sounds a little weird, but please stick with me on this one! I was introduced to tomato pie a couple of years ago and I thought then (and still do) that it maybe should be called something else, since it is savory not sweet, but that is neither here nor there. The pie is a mix of juicy tomatoes, onions and herbs with a cheesey topping, baked until it is bubbly and awesome!  The herbs in the recipe are pretty interchangeable, if you only have one or two but not the others that is fine just use the ones you have.  For the topping, I have tried multiple cheeses: Swiss, parmesan, Mexican Blend, cheddar…they are all great, so really just use whatever you like or have around, but I will tell you my favorite is swiss. The main focus is the tomatoes and the “topping.”  Tomato pie is a great side dish for basically anything and is even a good breakfast. Please don’t be scared and give it a try!

Happy Hump Day,

Tomato Pie
1 Pie Crust (I use store bought, but if you make your own go for it!)
2 Large Tomatoes
1 Small Onion
3 tbl Chopped Basil
2 tbl Chopped Rosemary
2 tbl Chopped Chives
¼ C Mayonnaise
¼ C Sour Cream
¼ C Grated Cheese

Seed and thinly slice 2 tomatoes and place the slices on paper towels, season with salt and pepper and allow them “dry” for at least 30 minutes. In the mean time chop the onion and herbs and prepare the topping: mix the mayo, sour cream and cheese in a small bowl and set aside. Preheat oven to 350 degrees. Layer the tomato slices in the pie crust, sprinkling onion and herb between the layers. (usually there are just 2 layers) Once you have used all the tomatoes, onion and herbs carefully spread the topping over the pie. Bake for 30-40 minutes until the top has some golden brown spots, or bake for 30 minutes and put under the broiler for 3 minutes (do not walk away it will burn quick!). Let the pie cool on a wire rack for at least 10 minutes before cutting.

Before the topping:

After the topping:
Finished Product:

I will warn you, it does seem a little soggy the first time you see it, but don’t worry you didn’t do anything wrong! That is just the juicy, deliciousness of the tomatoes. Enjoy!


  1. I made one of these in early July: so yummy! You can cut the soggy-factor a bit by pre-baking the crust and let the tomato slices drain longer--the longer you wait, the less soggy.

  2. Kim is exactly right! The longer you wait and let the tomatoes dry the less soggy it gets, but if you are using good tomatoes, there will always be some juice!