July 10, 2012

Tomato Pie


Last night was the first time I've ever tasted Tomato Pie.

I've heard about it and wanted to taste it for quite some time, 
but just haven't had the opportunity or took the time to make one.


That's all changed. Like so many others, I have lots and lots of fresh tomatoes and 
after using some to make this, I have decided it's one of my favorite ways to utilize them.

It's so good.

I used a homemade pie crust because, lets just face it, they're better than store bought. 
Right when I took it out of the oven, I sprinkled on a layer of parmesan cheese and 1/2 my shallots, then let it cool. The cheese melted forming a layer that protects the crust from getting soggy, and the onion warmed up adding a wonderful onion flavor to the bottom.



Once you smear on the cheesy topping, just throw it it the oven.


And you end up with something like this.

My husband said "this is the best new treat we've had in a while".


He loved it. 

Tomato Pie

1 9-inch pie shell, baked
2-3 tbsp parmesan cheese, finely grated
3-4 shallots, chopped (about 3 tbsp) 
3-4 tomatoes, cut in half, lightly squeezed to remove excess juice and seeds and sliced
1/4 cup basil, sliced or chiffonade 
1/4 cup plus 2 tbsp mayonnaise
4 oz cheddar cheese, grated
3 oz Havarti cheese, grated
3-4 good shakes of Frank's Hot Sauce
Salt and freshly ground black pepper


Preheat oven to 350°F.

Lay the sliced tomatoes out in a single layer on a couple layers of paper towels, sprinkle with salt and let sit for about 20 minutes, to get rid of excess moisture. 

Once your pie shell is cooked and still hot from the oven, cover the bottom with parmesan cheese and 1/2 of the shallots. Let cool.


In a medium bowl, mix together the grated cheese, mayonnaise, hot sauce, a sprinkling of salt and freshly ground black pepper. 

Layer 1/2 the tomatoes into the pie crust, cover with remaining shallots and 1/2 the basil. Repeat with the remaining tomatoes and basil.

Spread the cheese mixture over the top of the pie, place in the oven and bake until browned and bubbly, 35-50 minutes. Cover crust edge with foil during cooking to protect from over browning, if needed. 

23 comments:

  1. This even looks like a wonderful treat! Yummy!!! :D

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    1. It really was, Minnie. For as much as I love tomatoes, you'd think this would have been a favorite a long time ago. Better late than never!

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  2. Oh my... I am in heaven just looking at this pie! I'm adding this to make 'make very soon' list! :) Thanks so much for linking it up to Weekend Potluck! -Holly @ Life as a Lofthouse

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    1. Your welcome. I sure do enjoy scoping out all the new recipes each week.

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  3. Thanks for sharing at Weekend Potluck! You had me at Havarti Cheese. And Frank's Hot sauce. And Tomato....
    Sharing on facebook and PRINTING as we speak!
    Thank you!
    ~Tonya from 4 little Fergusons

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    1. I agree Tonya, the flavors worked really well together.

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  4. We both had tomato pie on our minds! I am always looking for new recipes to use my tomatoes. This looks fabulous! I bet that mayo makes the topping very tangy~
    Please join me at StoneGable for ON THE MENU MONDAY, my weekly foodie/recipe/menu linky party. Linky goes live Sunday evening at 8:00. Your yummy menu would be a welcomed addition!!!

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    1. Thanks Yvonne. It's definitely that time of year, and thanks for the invite. I'll try to stop by Monday.

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  5. Oh WOW - that looks Tomato-riffic! AND the crust looks divine too. I haven't made a tomato pie in years, but this one's being added to my pile of To Try...especially with fresh tomatoes in season. Thanks for sharing at Weekend Potluck.

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  6. This looks AMAZING! I've made one that is similar, but yours is kicked up wonderfully! Thanks so much for sharing at the Weekend Potluck!
    ~Kim

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    1. Thanks Kim. I've been getting lots of fresh tomatoes from my mom/dad and neighbors, which I'm so thankful for, and they sure do take that pie to a whole new level.

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  7. Congrats, Andrea! We have chosen your Tomato Pie as one of our featured recipes on Weekend Potluck!
    Have a great weekend!
    ~Tonya from 4 little Fergusons :)

    http://4littlefergusons.wordpress.com/2012/07/20/kansas-cornbread-salad-oven-free-weekend-potluck-27/

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    1. Wow, thanks Tonya, and I want to mention how moved I was by your "open letter". It's inspiring to see a person let God work while feeling such pain and suffering. Your truly are a blessing to us all!

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  8. This looks so good! Thanks for sharing your recipe! I will make this very soon.

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    1. Your welcome Brandi, thanks for stopping by.

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  9. I'm one who has never thought I'd even want to try it but now that I see a picture I'm anxious for tomatoes to ripen. Question...do you think it can be made a day ahead? Our Cookbook Club is having a "Farmers Market" gathering and this would probably surprise many members?

    When it's sliced does it remain together or does the next piece fall all over the plate? Do you serve cold or room temp? Thanks for all you share.

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    1. I'm thinking this would probably be better the day it's made, but who knows. If you give it a try, just refrigerate it over night and reheat the next day in the oven. It does stay together when it's cut. That being said, don't cut it directly out of the oven, let it sit a few minutes to set up.

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  10. THis looks amazing!! I've never had tomato pie before but have always wanted to try it!!

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    1. You definitely need to Vicky. I was the same way. I couldn't wrap my head around how much everyone said they liked it, but after making this one
      ,,,,,,wow!

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  11. I have made this for years but use layered biscuits to make the crust and it's pretty dang good! Just pull the layers apart and layer...bake about half way done and then add the rest of the ingredients! Yummy

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    1. Yum, that sounds good. What a great tip, thanks!

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