Fresh Tomato Pie – A Summer Must!
When summer tomatoes are so prolific you no longer can imagine them in another salad; try this Fresh Tomato Pie. Warm tomato slices are combined with eggs, milk, and cheese before baking in a pie crust. Summer Heaven!
I’ll be honest, I made something very similar to this Fresh Tomato Pie a couple of years ago and my thoughts were to revise it a bit, change the post date and have another go with it but then I had second thoughts. It was so good, why not just reinvent the wheel a bit and keep both wheels?
The original fresh tomato pie that I made was barely more than a crust filled with tomatoes and covered with some bread crumbs. As a matter of fact because of that very simplicity it’s not a particularly great pie to serve in any way other than a bowl; it really falls apart.
I decided that I needed to take it to a new level and add some components that would not only make it more of a pie but also make it even more delicious. Heck you don’t need a pie in a shell for what I made before, simply slice some tomatoes, sprinkle some herbs and toss with some toasted breadcrumbs…that was about it!
So I wanted more. Even though my tomato harvest is usually pathetic (hail, hail and more hail!), I decided to dedicate what little I had to this pie and there are no regrets.
My intent to change it up a bit was twofold; I wanted something a bit more filling and richer yes, but I also thought I had an old recipe in one of my binders that I sort of remembered having back in the ‘olden days’ that was exactly what I was looking for.
Coming to the rescue as it often does, the recipe I was looking for was in my very old, ugly, yellow, cross-stitch designed recipe card binder from the same dear woman who had helped me make my first quiche.
As it turns out, this recipe is now all over the internet but I made a couple of my own changes and though I can’t actually remember that first one so many, many years ago I can say this one is sure good.
I made my favorite crust. Since discovering the amazing texture that results in using lard and butter; it’s hard to have anything else suffice. Good quality rendered lard is not always easy to find but I’ve discovered an online resource and it’s worth having it shipped to you. Seriously this crust is crust nirvana.
Alma’s filling called for a combination of cheddar cheese, mozzarella cheese and mayonnaise. I didn’t have any cheddar but did have some ricotta. Now I can’t imagine it any other way. Instead of layering the cheeses and topping the pie with mayonnaise I decided to mix all three of them together instead and dollop the mixture into two layers with the tomatoes and basil. SO good.
Last but not least, I brought one component of the savory tomato pie mentioned above to this recipe; it’s topped with a cheesy bread crumb mixture and I opted for doing something similar with Panko and Parmesan. Similar yes but absolutely not the same!
If you’ve still got some fresh tomatoes or can acquire some soon; you must do this. I had it for breakfast, lunch and dinner one day and then breakfast the next morning. I mean in lieu of that I do think I could have just sat down and eaten the entire thing…so I really tried hard to pace myself.
While I am already seeing people talk about pumpkin, I’m a stalwart about some things and for me one of them is summer fruits and vegetables. If it’s summer I’m making what’s best about summer…tomatoes, watermelon, corn and peaches. Pumpkin can wait until October, today you should make this amazing Fresh Tomato Pie this summer!
If you love tomatoes like I do you’ll want to make each and every one of these dishes from my friends participating in The Food Network’s #SummerSoiree!
- Feed Me Phoebe: Steamed Clams with Chorizo, Tomatoes and Kale
- The Mediterranean Dish: 10 Fresh Tomato Recipes with a Mediterranean Twist
- The Mom 100: Pasta with Fresh Tomato Sauce
- Homemade Delish: Roasted Tomato and Poblano Salsa
- The Wimpy Vegetarian: Easy Summer Tomato Tart with Artichoke Spread
- The Heritage Cook: Tomato and Cucumber Summer Salad (Gluten-Free)
- Devour: Praise Caprese with 6 Twists on Tomato Salad
- Healthy Eats: How to Use Up Your Last Batch of Fresh Tomatoes
- In Jennie’s Kitchen: Classic Caprese Salad
- Napa Farmhouse 1885: Tomato, Peach & Melon Salad
- Taste with the Eyes: For Tomato Lovers Only
- FN Dish: The Best Fresh Tomato Recipes You to Make, Like, Right Now
PIN IT! ‘Fresh Tomato Pie’
Fresh Tomato Pie
- 1 recipe pastry for a single 9-inch pie crust homemade or store-bought
- 3 to matoes thinly sliced
- 2 tsp salt
- 3 cloves garlic minced
- ¼ cup chopped fresh basil
- ½ cup ricotta cheese
- ½ cup shredded mozzarella cheese
- ¼ cup mayonnaise
For Crumb Topping
- ½ cup Panko bread crumbs
- ½ cup shredded Parmesan cheese
- 1 Tbsp butter melted
- Preheat oven to 450 degrees
- Press your pie crust into a 9-inch pie pan; prick bottom and sides with fork. Bake the crust in the preheated oven until lightly browned, 10 to 12 minutes. Remove from oven and cool completely.
- Reduce oven temperature to 350 degrees
- While the crust is baking, place tomatoes in single layers of a colander; sprinkle each layer with salt. Let sit for about 10 minutes to release moisture. Blot tomatoes gently with paper towels to remove most of the remaining moisture.
- Arrange 1 layer of tomato slices around the bottom of the cooled pie crust, overlapping the slices. Sprinkle half the garlic and half the basil onto the first layer of tomatoes.
- Combine the ricotta cheese, mozzarella cheese and mayonnaise in a bowl and mix well. Dollop half of the mixture on top of the tomatoes, garlic and basil and gently spread to cover.
- Repeat layering with remaining tomatoes, garlic, basil and cheese mixture.
- Combine the Panko crumbs, Parmesan and melted butter and mix well. Sprinkle over the top of the pie.
- Bake in the 350 degree oven until the cheese mixture is melted and bubbling and the pie crust and topping is a golden brown, about 30 minutes.
- Serve warm or at room temperature.
you had me at “lard” 🙂
Something old that is new again and without a doubt simply the best pie crust I have ever had. Who knew??? Well, guess my Grandma did. 🙂
What an interesting recipe. Thanks for sharing.
Well thank you for coming to visit. I hope you will try it; it really is SO good!
I make tomato pies every year this time of year when tomatoes are at their best. I L-O-V-E your crust, and plan to make it this way next time!!!
I should add, I’m talking about the top crust. It looks perfect for a tomato pie!
You won’t be sorry…it truly is the BEST crust I’ve ever made!
Yup, lard and butter for us in pie crusts too. We keep our lard in the freezer so it’ll last — we don’t make all that many pie crusts. Would definitely break out the lard for this, though! Smashing looking dish — SO much flavor. Gotta get farmer’s market tomatoes, though — we’re doing OK with cherry tomatoes, but that’s it this year (really hot, first too much, then too little rain).
Once you have a lard and butter crust there is simply no going back is there and yes, I’ve got little packets all tucked into spots in my freezer! I’ve got some Early Girl that will work but you’re right, for this one I don’t use cherry tomatoes. I was a recipe for a cherry tomato pie…you have to remove all of the liquid and seeds…so like half of it? 🙂
Hail has been my enemy. They would grow a bit and then get shreeded…tried again and shredded again. Never a big enough amount to start over, just enough to stunt them for a week or so…like 8 times!
I freeze mine too John; I get a couple of pounds, give a bit to friends and the rest lasts for awhile. This crust does make AMAZING pie dough cookies if you’re ever in the mood. Cinnamon, sugar and bake. YUM.
I’ve never had tomato pie before but I have to say I’m intrigued! Tomato is one of my favorite flavors!
This is beautiful and it sounds so delicious!
I’ve never had a tomato pie, but you have gotten me hooked! Savory, fresh and scrumptious!
Then you HAVE to try this; none of my friends had ever had one either and now they’re all clamoring for more. It is just SO dang good!
Oh, how I love tomato pies, this looks amazing, the perfect use for late summer tomatoes!
Agreed Joy and I’ve got a bunch on the counter ready for the next one. I seriously could eat the whole thing!
What a wonderful recipe! I had some avocado rolls stuffed w tomato jam recently at a conference and fell in love. This is my sort of wonderful! oxox
It’s old fashioned but if that means simple and tasty…give me old fashioned every single day Gwen.
Oh my, this makes my southern heart happy. Tomato Pie is one of my favorites. Also that crumb topping sounds amazing.
I’ve had it with and without the crumb topping Erika and I just prefer the extra crunch. Might not be required but for me it is!