This savory Southern Tomato Pie is made with summer-ripe tomatoes, fresh basil leaves, and topped with a tasty cheese & mayo topping!
The Best Tomato Pie Recipe
I wish I could hand you a slice of this savory southern tomato pie to enjoy while you read this post. The flaky crust encases thick slices of tomatoes, layers of chopped basil leaves and green onions, and a cheesy topping made with freshly grated mozzarella and cheddar cheeses mixed with tangy mayo.
It might sound like a strange dish if you haven’t tried it before, but Tomato pie is such a beloved dish in the South that it shows up on many lists of foods that are iconic or well known from the Southern states, which is why Southern tomato pie is the first recipe representing Alabama in a new series I am calling American Eats. This is where I plan to explore the USA through some of it’s most popular regional foods, one state and one plate at a time.
If you have lots of ripe tomatoes in your garden this year, be sure to also try our Pico de Gallo, Tomato Basil Bruschetta, or this wonderful Georgian Chicken Stew with Tomatoes & Herbs!
American Eats: Favorite Foods from the 50 States
I have a bucket list goal that probably many of you have as well, or have at least thought about, to one day visit every state in the USA. I’m actually well on my way, since I was born in the Midwest (Nebraska), and have lived on both coasts (California and New Jersey), with moves to Idaho, Utah, and Missouri along the way and lots of roadtrips and other travel in between.
The unique perspective that comes with having lived in these different areas of the country has really influenced my cooking in a lot of ways and I had this idea that I could share some of the most well-known, iconic foods from each of the 50 states as a way of exploring America from the comfort of my kitchen, even if I haven’t been able to travel there in person yet!
The goal is to share 3-5 of the most popular foods that are beloved by each state, starting with Alabama and ending with Wyoming. America is a delicious country, and I will be making and baking my way through some of America’s favorite foods trying to knock off a couple of states each month.
This is what America eats, and it’s going to take me a while to get through every state, but I’m super excited about this project and hope you will be excited to follow along and try some of these dishes too, even if they are new to you.
First up: ALABAMA!
What is Tomato Pie?
One of the best parts about summer eating are the loads of fresh homegrown tomatoes that ripen on the vine and have almost a natural sweetness to them. They are so juicy and flavorful all on their own, and I’m always looking for ways to enjoy them at their best, like in a grilled caprese panini, but I think this tomato pie might be my new go-to recipe for those first amazing tomatoes of the summer!
When I was researching the foods Alabama is known for, I kept coming across Tomato Pie. It’s actually made throughout much of the South (like many dishes, you will find that they cross state-borders and are attributed to more than one state), but it seems like Alabamans have a particular love of this dish.
It’s a lot like a savory tart, except deep-dish style since a classic tomato pie is made in a pie pan.
You could make an heirloom tomato pie using summer heirloom tomatoes, or just use Roma or Beefsteak tomatoes if that is what is growing in your garden. As long as they are fresh and flavorful, any variety of tomato will work.
We served this delicious cheese and tomato pie as a side with grilled chicken for dinner, but it would be great as a light lunch served with a salad on the side.
What makes Tomato Pie Southern?
No one really knows where this recipe originated. Some speculate it is a mash up of recipes being passed down using the abundance of summer tomatoes found in the South.
Now don’t confuse this with tomato pie which is more Italian style and cooked in a deep dish. Southern tomato pie uses good southern ingredients like peak-of-the-season tomatoes, good classic mayo, herbs, buttery pie crust, delicious cheese blend, that all come together for a perfect summer potluck meal.
Ingredients needed for this recipe for Tomato Pie
- Unbaked pie crust – this is the BEST pie crust and so easy!
- Tomatoes – Nothing beats fresh garden tomatoes but Heirloom, roma, plum, or beefsteak tomatoes will be fine to use, especially if they are growing in your garden. As long as the tomatoes are fresh and flavorful, any variety will work.
- Salt
- Fresh Basil Leaves – I love keeping this pie easy and classic with just a handful of fresh basil leaves to give it a nice herby flavor.
- Green onions – Really the onions could be optional (some wouldn’t dare leave it out) and you could use any onion really but I loved the combination of flavor with the green onions and tomatoes.
- Minced garlic clove
- Cheese – Grated mozzarella cheese and cheddar cheese are the perfect combo for a cheesy ooey gooey layer.
- Mayonnaise – To make a true Southern tomato pie, use Duke’s Mayo. Unfortunately for the rest of us, Duke’s mayo is not widely available nationwide so any type of real mayonnaise will work. We like Hellman’s Best.
- Fresh ground black pepper
How to make Southern Tomato Pie
- Use an unbaked pie crust to line a deep dish pie plate (affiliate link). You can make a pie crust from scratch or just use a store-bought one if that’s easier for you, then par-bake for 10 minutes at 375 degrees F. to help prevent against a soggy crust bottom once the tomatoes are added to it.
- Slice the sliced tomatoes and sprinkle with a little salt to draw out excess juices. After 10-15 minutes of draining on paper towel, blot the tomato slices with more paper towel to remove additional moisture, then they are ready to go into the pie without creating a puddle of water at the bottom that would result in a soggy crust.
- Alternate layers of sliced tomatoes with a mixture of chopped green onions, fresh basil leaves, and a little garlic. Some recipes call for bacon or other herbs besides basil, but I think this simple, classic approach is perfectly delicious.
- Top with a mixture of shredded cheese and mayo. Really, you could use just about any cheese – fontina, gruyere, or colby jack would all be good – but I stuck with half mozzarella and sharp cheddar.
- Bake for 30 minutes in a 350 degree F oven. The cheese will get all melted and start to brown on top and the crust edges should turn golden brown so you know it is done.
What to serve with Tomato Pie (Southern style)
Southern tomato pie can be served as the main dish or set right alongside broccoli salad at a summer potluck. If tomato pie is supporting a main dish, things like fried chicken, pulled pork, or shrimp would go great. You can also serve it with fresh green beans, a nice green salad, grilled corn on the cob, fettuccine alfredo, baked beans, fresh bread, and the list could go on! So many good things!
How to store Southern Tomato Pie
Like most pies, this one is best served the same day. If it sits too long the crust can get a bit soggy. You can store the leftovers in the fridge covered with tin foil or plastic wrap for up to three days. Just remember the longer it sits, the soggier it will get.
How long is tomato pie good for?
This southern tomato pie is best when served the same day. Similar to other pies, the longer it sits the soggier the crust can get. I would recommend eating this pie the day it is served or storing it no longer than three days.
Can you freeze tomato pie?
Personally, I would not recommend freezing this pie. The tomatoes can get mushy and the mayo mixture can start to “break” apart. The crust will also get soggy once thawed. Some pies freeze great, this one does not.
Tomato Pie Recipe Southern FAQs
When you search for tomato pie, most often the results will be Italian tomato pie or pizza pie. There are so many different variations of tomato pie but traditionally it’s baked on soft, crusty, thick focaccia bread in a square pan and topped with a tomato sauce seasoned with Italian herbs. Now Southern tomato pie is completely different. In contrast, it’s baked in a pie shell with layers of tomatoes and onions topped with a mayo, cheese layer. So good!
A tomato pie by any other name would taste just as delicious but you could get away with calling this a savory tomato tart, but this dish is not to be confused with pizzas sometimes referred to as Italian tomato pie farther north in states like Philadelphia or New Jersey.
Yes! Instead of a regular pie crust, a lot of folks enjoy a cornmeal pie crust with this recipe for a little extra crunch. You can make one by replacing ¼ cup of flour with ¼ cup cornmeal in your favorite pie crust recipe and using cornmeal on your surface when rolling out your pie crust.
More tomato recipes
- Tomato Basil Bruschetta
- Four Cheese Pizza with Tomato Basil Arugula Salad
- Grilled Caprese Panini
- Fresh Authentic Pico De Gallo
- Homemade Tomato Basil Soup
I hope you will join me on this culinary tour of the USA. Leave a comment below with a shout-out to your home state and let me know if you have suggestions for regional dishes you think I should cover!
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Tomato Pie Recipe (Southern Style)
Ingredients
- 1 unbaked pie crust
- 4-5 tomatoes, sliced
- 1 teaspoon salt
- 10 fresh basil leaves, chopped (about ¼ cup)
- 1/2 cup chopped green onion
- 1 clove garlic, minced
- 1 cup grated mozzarella cheese
- 1 cup grated sharp cheddar cheese
- 3/4 cup mayonnaise
- Freshly ground black pepper, to taste
Instructions
- Heat oven to 375°F. Line a baking sheet with a few layers of paper towels. Slice the tomatoes and lay on the paper towels in a single layer, then sprinkle with the salt to draw out the tomato juices. Let sit for 10-15 minutes, then use fresh paper towels to pat-dry the tomatoes and remove move of the excess juice so the pie doesn't turn out soggy.4-5 tomatoes,, 1 teaspoon salt
- Roll out pie crust and use it to line a pie plate (affiliate link). Crimp the edges and poke holes in the bottom of the crust using the tines of a fork. Par-bake the crust for 10 minutes. Since this won’t bake all the way before being filled, it shouldn’t shrink too badly, so there is no need for pie weights in my experience.1 unbaked pie crust
- While the crust bakes, combine the basil, green onion, and garlic in a bowl and stir. In a separate bowl, combine the mozzarella cheese, sharp cheddar cheese, mayonnaise and season with freshly ground black pepper. Stir to combine.10 fresh basil leaves,, ½ cup chopped green onion, 1 clove garlic,, 1 cup grated mozzarella cheese, 1 cup grated sharp cheddar cheese, ¾ cup mayonnaise, Freshly ground black pepper,
- When the pie crust has baked for 10 minutes, layer half of the tomatoes on the bottom of the crust, then sprinkle with half of the basil-onion mixture. Layer the remaining tomatoes on top and sprinkle with the remaining basil-onion mixture. Spread the cheese mixture over the top of the pie.
- Decrease the oven temperature to 350 degrees F, then return the pie to the oven and bake for 30 minutes, uncovered, until the cheese begins to get lightly brown on top. Let rest for 10 minutes, then slice and serve warm.
Video
Notes
- Any tomatoes will work, but depending on the size you may need more or fewer tomatoes.
- Cornmeal Pie Crust: Instead of a regular pie crust, a lot of folks enjoy a cornmeal pie crust with this recipe for a little extra crunch. You can make one by replacing ¼ cup of flour with ¼ cup cornmeal in your favorite pie crust recipe and using cornmeal on your surface when rolling out your pie crust.
Nutrition
More States I Have Visited in my American Eats Series
Alabama • Alaska • Arizona • Arkansas • California • Colorado • Connecticut • Delaware • Florida • Georgia • Hawaii • Idaho • Illinois • Indiana • Iowa • Kansas • Kentucky • Louisiana • Maine • Maryland • Massachusetts • Michigan • Minnesota • Mississippi • Missouri • Montana • Nebraska • New Jersey • New York • Oregon • Puerto Rico • South Carolina • South Dakota • Texas • Utah • Wisconsin
This is a great alternative to a quiche. What a great “take along dish”…..and works for brunch or dinner. With a side salad, this would be great any night of the week. Perfect for fresh tomato season.
Thanks, Gloria! It really is a great meatless meal option for a lighter dinner or lunch if you pair it with a side salad!
This is one of my favorite summer recipes, but for some reason I have not learned how to get all the moisture out of the tomatoes. I have drained, etc. for an hour, blotted but I still find my pie to be very juicy. Do you ever add any thickener to the tomatoes? This is so delicious that I will still eat it all, but I just wonder if you have ever had that problem.
I have never tried adding a thickening agent to this pie. There is some level of runniness and I’m not entirely sure what a good workaround would be without making the pie gummy. Although you might try adding a tablespoon of tapioca, which would absorb some of the juices. I’m not sure whether or how it would work, but it’s my gut instinct. Let me know if you try it!
Try Roma tomatoes
I have made tomato pie many times, using different recipes. What I do to avoid the runniness is cut out the seeded areas of the slices. I put the seeds and juice from this into a bowl and strain out the juice to drink (there’s not much), and I blot the remaining part of the slices on a paper towel. It takes a little extra time but I find this makes a firmer pie with less runniness.
I roast some of the tomatoes on a sheet pan before putting them in the pie. It dries them out a bit and gives a nice flavor boost if you get a bit of browning.
Have you tried slow roasting your tomatoes first to prevent this problem? Slice the tomatoes, coat lightly with olive oil, add a pinch of sea salt, lay flat on the baking sheet (I like to line it with tin foil), and bake at 275 for about 2 hours (more or less depending on the thickness of your slices). It concentrates the beautiful flavors of the tomatoes while taking out some of the juiciness.
You can also seed the tomatoes. Use one or two more tomatoes, depending on size.
When the tomatoes cook, they are going to get juicy! BUT today I made mine with thick sliced tomatoes that I removed all the pulp and seeds, put on two layers of paper towels and covered by two layers of paper towels for about an hour. It did very well!
You can slice the tomatoes and sprinkle with salt and lay out on paper towels after about 25 minutes blot with more paper towels to get out remaining moisture
Is is so much like a recipe I make, but it does call for a dusting of flour on each layer. Hope that helps
This is such an interesting series that I will be following for sure! That tomato pie looks amazing! The crust is perfectly flaky and that cheesy topping is calling my name. It’s simple yet decadent in every way. Yummy!
I’ve never tried a tomato pie! You can’t go wrong with tomatoes, basil and cheese. What a great recipe for brunch or a light dinner!
This is a fabulous recipe. I am making it for the brunch party next week fro sure and impress the guests 🙂
I’m dying for the cheese on this! And the tomatoes look absolutely amazing. I’ve never tried a southern pie before – and I’m looking for more meatless options! Wonderful!
omg this looks SO good!! Pinning and will be making as soon as summer tomatoes are ready!!
I’ve never heard of a tomato pie! (I’m from the wrong part of the south- the part that seceded bahaha). It sounds like a pizza pie in a pie crust- and it’s kind of brilliant. Also I’m so ready for my tomatoes to be ready to eat! (Wait until you get to WV and pepperoni rolls! lol)
Okay, wait, pepperoni rolls?! I’m going to have to add that to my list of recipes to research, lol!
I am a Louisville guy but, having lived in WV for many years, pepperoni rolls are one of the best regional foods you could ever eat. AND, if you have an opportunity to buy ramps in WV it will elevate your recipes to the next level.
You are the second person who has specifically mentioned pepperoni rolls for WV! They are definitely going on my list!
Cheese and mayo mixture is very common in Russian cooking. It’s so interesting how food just transcends different cultures and continents! I’ve read about Tomato Pie before in some books and have always been curious to try. I love that tomatoes are alternated with fresh herbs. It just sounds like such a delicious summer dish!!
That’s so interesting to know about cheese and mayo being a common combination in Russian cooking! Thank you for sharing!
Does this pie need to be served hot. Making it tonight for guest.
No, it does not need to be served hot. I prefer it warm but even room temperature is fine, although I would not serve it chilled.
Both of my paternal grandparents were from Russia, and often in there cooking cheese and mayo were used. All my mother’s people came from KY, WV, and NC, where do many dishes were made with mayo ( homemade of course) and cheese.
What a fun idea for a recipe series! I’m a pie girl, through and through–southern or otherwise. Tomato pie has been on my list to make forever. I’m happy to find an favorite recipe like this one.
Thank you, Kirsten!
Oh my gosh I LOVE your America Eats idea! What an amazing idea! And this pie looks amazing! I’m intrigued by the cheese and mayo – intrigued meaning I NEED it in my life!
Thank you, Tracy! I’m excited about the American Eats series too and have so many amazing and fun recipe ideas in store!
I certainly wish you could hand me a slice. I’ve heard of tomato pie — we spend quite a bit of time in the South and LOVE it. But, I haven’t had the opportunity to taste it. The pie looks beautiful and I can’t think of a meal whereby I wouldn’t enjoy it. I’m definitely going to have to make this recipe so I can enjoy a slice — or the whole pie.
I LOVE tomato pie! My grandma used to make it all the time when tomatoes were just fresh off the vines… I haven’t had it in way too long. Your recipe is a little different than our family recipe, Im thinking it will be fun to try them both at the same time for a Memorial Day side dish!
I’ve never heard of a tomato pie like this before and it sounds lovely. I bet an heirloom tomato pie would be just stunning. I really want to try this
Your pie crust looks amazing! I’ve never had tomato pie before and now I can’t wait to make this! It looks delicious and I’m going to need a couple slices for myself
We have loved traveling to all the different states in the US and enjoying their unique food experiences. Haven’t made it to the south yet, but if this pie is something to go by then I am sure we will love the food!!!
Fantastic! I think there’s a rather unfair trend to malign American food and American food culture, especially outside of the US. As a Canadian, I understand why people are sometimes frustrated by the current state of food in the USA, but I also think it’s a ridiculous shame that people don’t pay more attention to the unique, wonderful, and delicious foods that have developed and flourished in the US (including this fantastic looking pie!). I’m looking forward to seeing all 50 recipes! Cheers, and good luck!
Thanks for your thoughtful comment, Sean! I agree that America has a great, unique food culture all it’s own that is worth our attention!
Hi Amy! My mouth is watering for your Alabama Tomato Pie. I can’t wait to harvest our tomatoes! Your tour of America sounds wonderful! Be sure to try a Shoo Fly Pie in Lancaster County, PA. They make tasty ones at the Dutch Windmill on Rt. 30. Of course, Pennsylvania has the original Philly Cheesesteak from the City of Brotherly Love. You’ll have to order it wit (sic) or witout! (Cheez Wiz, of course). Best wishes on your journey!
Thank you, Deb! I just added Shoo Fly Pie to my list of foods to try! And Philly Cheesesteaks are definitely already on there, although I didn’t know about the Cheez Wiz, lol!
I’ve never had a tomato pie! I need to try it!
Killer delicious Bama Tomato Pie! I added garlic…why not? Home grown Heirloom tomatoes work best. Lots of fresh basil. I attended the University in Tuscaloosa & learned to love southern cooking….and this dish is truly spectacular. I live in Minnesota but cook southern style all the time. Enjoy!
Glad you enjoyed this! I’m in CA and cook southern all the time too, lol! It’s so good!
Has anyone tried this with gluten free crust?
I haven’t but have used Bob’s Red Mill 1-to-1 Gluten Free Flour with great success in other baked goods before! Let me know if you try it!
I make this as an appetizer with mini phyllo shells ( I chop the tomatoes and basil and use white onion) and top the cheese/mayo mix with crumbled bacon. They are technically called Tomato Canapés, but my family calls them Cups of Love.
I love this idea! Will have to try this the next time we are having a party!
Isn’t this basically Paula Deen’s recipe that you just reprinted?
No, it’s not. Paula Deen did not invent Tomato Pie. But this is a classic dish, so it wouldn’t be surprising if there were many similarities. I took a glance at hers just now and noticed a few differences – mine has less mayo, I don’t bother with peeling the tomatoes, my version includes garlic, bake times and temperatures are different since she uses a completely prebaked crust, etc. I appreciate you watching out for others, but I do try to give attribution when drawing upon the recipes of others.
Gosh (to Carol saying this is a steal from another cook)…how on earth does one draw the conclusion that one recipe is exclusive?
This recipe looks incredible and I can’t wait to try it and that will happen this coming weekend!!!!
Now onto more important things….I have found that sometimes removing the seeds from a tomato really helps remove the water that can often make recipes watery. You then end up having to add more tomatoes but I find it is worth it.
Thanks for a lovely recipe and I will report back 🙂
Fondly,
-Lisa
Do you use mayonnaise or Miracle Whip. If mayo, which do you recommend?
I always use Hellmann’s Best mayonnaise.
I have been making a similar recipe for years, however I sometimes brown and drain Italian sausage and place in the bottom of the crust for a great dinner entree. Look forward to the fresh tomatoes from the garden every year so I can make this!!
The sausage variation sounds wonderful for a dinner option! Going to have to try that!
Since when is Missouri in the South? To make this recipe truly Southern, I would recommend Duke’s mayo rather than Hellman’s, if it’s abailable in your area. Thanks for this recipe — can’t wait to try it!! There is a lot of enthusiasm based on the comments!
This was absolutely amazing! My husband was unsure but he loved it too! So much flavor! Halved the green onion amount and doubled the garlic! Cant wait to make this again, served with salad for dinner! Love it!
I love this recipe! I make it as soon as the tomatoes turn up at the farmers market, it is one of my favorite summmer traditions. And while I’m sure that it would be a hit at a party as a take along dish, sadly, I’m selfish and eat the whole pie all on my own. Next time I’ll have to make two!
I can’t wait to try this Amy! We have a huge abundance of tomatoes from the garden that I have been running out of ideas. Tomato soup, sauce, salsa… This looks gorgeous AND I can use our fresh basil too. Thanks!
This looks really interesting, but I’m a little out off by the inclusion of mayo. Is there something else I could use? Thanks!
You could try Greek yogurt instead of mayo. It wouldn’t be quite the same, but still probably delicious!
As a general rule, I substitute 50% Trader Joe’s fat-free Greek yogurt with 50% mayo in recipes. (It’s the only brand of fat-free yogurt that actually tastes like yogurt, I did that with this recipe, and it still was rich and flavorful.
Tomato pie has been a southern recipe passed around for decades! Certainly not invented by Paula Deen😂…that was too funny. My grandmother and probably great grandmother made tomato pies. And as good as they are warm for dinner…I enjoy cold with brunch and goes well with a Bloody Mary.
Thank you for sharing!
LOL, thank you, Paula!
This looks amazing! I can’t wait to try it 🙂
I’ve never had tomato pie but this looks and sounds just a little bit sinful. I can’t wait to try it!
This looks amazing! I have sooo many tomatoes right now so a main dish with them is just what I needed!
Well ladies, I have eaten tomato pie when I was very young,my great aunt used to take me to go in the garden with her to pick nice firm ripe tomatoes. She would fry them and put them on her homemade bread. They were delicious beyond words and I never got her recipe. So thank you very much for that. I will bake this pie and remember the old days of my youth.
MaryBeth
I have made this and added some fresh sweet corn cut off the cob,,,,,,adds a little sweetness,,,mmmmmm
My mom loved to make pies but I have always been too intimidated (“lazy”) to make my own piecrusts. I’ve decided to change that and wanted to make a tomato pie (which I’ve had in both Tennessee and Texas) for supper. I found your recipe via a Google search and made it tonite. I added some ham on the bottom layer but otherwise followed your recipe. It was delicious! This recipe would also be great for breakfast. Thank you!!
Howdy! David from Fort Worth TX. Was gifted to try a Tomato Pie, bout a week ago. Wow!! Boy was it good!! New right when an there I had to learn to make one. Spen’t three days on web (must be hundred ways to make one) found your recipe, new I’d found rtght one. So I made two, used them heirlum tomatoes sliced even made my own pie crust (butter & vinger). Boy did they turn out good!! But I must confess alittle to soupy, but the taste “great”!! Got another one in the oven right now, using Roma tomatoes this time well drained and a cupple of heirlum sliced to put on top, makes it mighty pretty. Thank you.
I’m so glad you enjoyed this recipe! Yes, heirloom tomatoes tend to have more juice than most tomatoes, I have found, so I can see how it might be a little soupy. Hopefully the Roma’s worked even better for you! Thanks for taking the time to comment and review this recipe!
Amy, I just put my sixth Tomato Pie (in 4 weeks) in the oven. I Really Love This Pie!! Probably made all the mistakes along the way (not all visually perfect)
but every one Delicious!!!! Found a great product on-line it’s its a electric two speed salad spinner, so I dice up the Roma tomatoes, salt them and put them into the spinner and let them drain (give’m a spin every so often) prepare the rest of ingredients and just before I add the tomatoes I spend them on high.
NO excess juice. Thank you so much for this recipe
You are welcome! I’m so glad that you love this recipe and have made it so much!
I live in Florida and tomato pie is popular. I make it for my adult children and grandchildren. They all love it. I found that using Roma tomatos works the best as far as moisture goes. I add a bit of lemon juice to the Mayo and layer the tomatos adding cheese then basil then mayo then scallions and repeat the layers.
Good vegetarian recipe.
I just made 2 of these, I used toma tomatoes cut them in slices put them in a colander ,salted them,let them drain for 30 min.,then spread them on paper towels and put another layer on top and patted and squeezed more juice out! Made it exactly like the recipe and it is absolutely delicious! Kudos to y’all!
We use a refrigerated pizza crust. Pre bake it and line with thin sliced cheese before loading up with tomatoes! Keeps the crust from getting soggy. Yum!
Putting a little cheese in the bottom of the crust will help keep the crust from getting soggy!
I seed and salt and drain the tomatoes. Then lay paper towels on top of newspaper then tomatoes then another layer of paper towels. Roll up the newspaper. Tons more moisture is soaked up. I also sprinkle a little grated hard Parmesan cheese on warm prebaked pie crust. Makes a little barrier.
Looks delicious! Can they be frozen?
I have never tried freezing this pie so I can’t say for sure. My guess is that it would freeze alright, but you might have a soggy bottom on reheating.
Second time I’m baking it. Delicious. Don’t want to change anything. Wondering if I freeze whole tomatoes, when they are defrosted, can I slice them and use them for the pie?
Hmm, I’ve actually never tried freezing whole, uncooked tomatoes so I really can’t say. I feel like they would be too mushy and wet for this recipe.
So, I made this and it turned out pretty amazing. I didn’t peel the tomatoes, which was a mistake. I like a bit of heat, so I added half of a red jalapeño to give it a kick. Great recipe over all.
Par baking is a great way to prevent soggy bottoms; here are some additional tips to help as well. Drain the tomatoes 4/6 hours or even overnight sliced and place over baking sheet on a cookie cooling tray. Salt tomatoes and let them drain; halfway through flip and do the same on other side. Additional patting dry also helps. After the pie has par baked scatter a handful of cheese over the warm bottom and spread so it is cover the whole bottom. Let it melt before adding the filling. Cut tomatoes in to 4 pieces & blot again before filling pie shell. These extra steps really do help.
This was absolutely delicious. I had my reservations but we have so many tomatoes I wanted to try it. This was even better the next day.
This sounds luscious, fresh tomatoes can’t be beat. Recipe saved to my Italian file where I also have a couple Tomato Pies from the Old Country. You said give a shout, so when you coming back to the rest of New England? You’ve only seen CT. We have so much more to offer in Culinary Tradition and History. I was raised in NH, ( VT and NH are Maple Syrup country) Also Apple Country, Dairy, Cheese, I lived on a farm where our cash crop, like ME was Potatoes (all purpose varieties). Now I’ve spent much of my life in Boston and close by. Where do I start? Plimoth Plantation with the first American Thanksgiving Dinner, a harvest festival. Boston Baked Beans & Senate Bean Soup, Creamed Cod on boiled potatoes or toast, made from dried salt cod. Saint Patrick’s Day with Corned Beef & Cabbage,
Bubble and Squeak and all foods Irish. The North End with everything Italian from Pizza and Spaghetti to Raviolis, Tortellinis, and all the heavenly pastries, baked goods, spumoni, and gelato! Then there is New England Style Clam Chowder, with the Labor Day Chowder festival. Then the real live Shore Dinner, a Clam and Lobster Bake on the Beach. With Steamed Clams, Lobster, Corn on the cob, sometimes Boston Baked Beans and Chowder are offered to keep the hungry folk from starving while the Bake is cooking. Then there is the Fishing Fleet in every major port bringing in fresh fish for delectable restaurant dishes, think the Union Oyster House, one of the oldest continuous operating restaurants in New England. Don’t forget all the Artisan breads available from so many cultures. We use salt Pork, molasses, onions, and tomato ketchup or sauce in true Boston Baked Beans and serve them with Steamed Brown Bread made from cornmeal and more molasses. Generally with hot dogs on the side. There are many delis from many cultures, you can’t forget our large Chinatown either. It will be a challenge choosing only 5 dishes from MA. There are so many cultural traditions settled here, this is just a taste. I’ll be following your journey, with interest..
Thank you for such a thoughtful comment! I need to get back to the New England area! I have been going in alphabetical order and Maine isn’t for a while still! Maybe I’ll start skipping around a bit. 🙂
Can I substitute something for the mayo? We SO dislike mayo.
ALSO: why not add cheese between the tomato layers instead of just on top? Would that not work (and make a better consistency for a pie)?
It wouldn’t be a perfect substitute, but I would use greek yogurt in place of the mayo if you want to try something else. I personally like the separation of the flavors with the thick layer of tomatoes with the cheesy topping on top. But you could try adding cheese between the layers and see what you think!