Fresh Savory Tomato Pie: My All Time Favorite Summertime Recipe

Tomato Pie is my all time favorite recipe of summer. Fresh, flavor-packed summer tomatoes combined with fresh basil, mouthwatering cheeses, baked to a crisp with a garlic breadcrumb topping. Even tomato-haters love it!

What Does Tomato Pie Taste Like?

First when cooking the Tomato Pie, the house fills with the buttery smell of pie crust punctuated by the flavor of cooking garlic (is there any better smell in a kitchen?).

When taking a bite, the tomatoes are firm; there is a wonderful crunch from the bread crumbs, the distinct flavor of Pecorino cheese, garlic, and the buttery taste of the crust.

Though it’s best served right after cooking, it does stand up the next day. It does not get watery or sloppy in the crust as one might expect.

How to Make Tomato Pie

A prepared pie crust is pre-baked (also known as ‘blind baking’) and set aside.

A mixture of fresh sliced tomatoes, halved yellow cherry tomatoes and halved red cherry tomatoes are tossed together in a mixing bowl.

In a separate small mixing bowl, salt, pepper, minced garlic and fresh basil are combined and tossed in with the tomatoes. The mixture is left to sit for 10 minutes.

In another bowl, grated mozzarella cheese, pecorino (or asiago) cheese are tossed together with breadcrumbs.

Some of the breadcrumb/cheese mixture is sprinkled in the pre-baked crust, followed by a layer of the tomatoes. The layering is repeated ending with a sprinkling of the breadcrumb mixture.

The pie is baked for 20-30 minutes and served warm immediately.

TIME SAVING TIP: use a prepared crust! All you’ll need to do is bake it, not make it!

Why This Tomato Pie Is Never Soggy

In the years I’ve been making this tomato pie recipe it has never been soggy. I believe there are some specific reasons why:

• Pre-baking the crust allows the crust to be crisper before adding the tomatoes
• Sprinkling some of the breadcrumbs and cheese on the crust before adding the tomatoes may absorb excess liquid
• The tomatoes are spooned into the crust with a slotted spoon which drains some liquids before the tomato pie is constructed
• The tomatoes are either slices (medium tomatoes) or halved (cherry tomatoes) which releases less juice than chopped tomatoes

Does Tomato Pie Need to be Refrigerated?

Tomato Pie is best eaten right after it is cooked, either hot or cooled to room temperature. Leftovers can be saved by tightly sealing the tomato pie with plastic wrap and refridgerating.

Reheat chilled tomato pie in a low temperature oven or the microwave.

Can Tomato Pie be Frozen?

I have never frozen a tomato pie and feel it’s best fresh. Though it probably could be frozen I believe the tomatoes would lose their wonderful texture and the crunch of the breadcrumb mixture would also be lost.

The Origin of this Tomato Pie Recipe

I discovered this dish about ten years ago in one of my favorite cookbooks Fresh From The Garden Cookbook by Ann Lovejoy. Admittedly it was the diminutive size of the cookbook that first drew my attention, however after flipping through it, the seasonal recipes really spoke to my food tastes.

Ann hails from the Pacific Northwest which is the equivalent of foodie Nirvana in my opinion. Every aspect of the foodscape is available locally there, from wonderful local produce, seafood, meats and fantastic growing opportunities in one’s garden.

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How to Make Fresh Savory Tomato Pie – Step by Step:

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Fresh Savory Tomato Pie

Fresh Savory Tomato Pie has been my favorite summer recipe for years now, and I feel sure you'll agree once making it. It has even swayed the most vehement of 'tomato-haters' to reconsider their position! The original recipes suggests using a range of ripe tomatoes to achieve the fullest possible flavor, mixing succulent heirlooms with new hybrids. I fully agree. A variety of cherry tomatoes also adds color and flavor.Use your favorite pie crust recipe, gluten-free or regular, or substitute a prepared pie crust. The results will be equally delicious!

Course Main Course

Cuisine American

Keyword tomato pie

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 8

Calories 132 kcal

Author Toni Dash

Ingredients

• Prepared Pie Crust recipe for an 8 inch to 9 inch pie crust (or purchased pie crust)*
• ¼ teaspoon Kosher Salt
• ¼ teaspoon Black Pepper , freshly ground
• 2 cloves Garlic , minced or pressed
• 2 tablespoons finely shredded fresh Basil Leaves
• 4 medium ripe Tomatoes , cored, cut in half and sliced
• 1 cup Yellow Cherry Tomatoes , cut in half**
• 1 cup Red Cherry Tomatoes , cut in half**
• 1 cup fine Bread Crumbs (I used Ian's Gluten-Free Panko Crumbs)***
• ½ cup coarsely grated fresh Mozzarella cheese
• ½ cup coarsely grated Pecorino or Asiago cheese

Instructions

1. Preheat the oven to 400 degrees. Line an 8 inch or 9 inch pie pan with pie crust OR take the lazy-girl route like me and use a purchased pie crust (see below). If you are gluten free, adapt the crust type to your needs.
2. Prick the crust all over with a fork and bake until lightly browned (8-12 minutes; check frequently after 8 minutes so it does not brown too much). Remove the crust and set aside. Leave the oven on.
3. While the pie crust is cooking, place all the tomatoes in a medium sized mixing bowl.
4. In a separate small mixing bowl, mix together the salt, pepper, garlic and basil. Sprinkle over tomatoes, gently stir to incorporate with the tomatoes and let sit for 10 minutes.
5. In another medium mixing bowl, combine the cheeses and bread crumbs. Toss to fully combine.
6. Sprinkle a light layer of the bread crumb-cheese mixture in the bottom of the prepared pie crust. Using a slotted spoon, add a layer of the tomatoes on top of the bread crumbs and cheese. Continue layering in this way, ending with a sprinkling of the bread crumbs and cheese.
7. Bake until warmed through, about 20 to 30 minutes. Serve immediately.

Recipe Notes

Recipe adapted from Fresh from the Garden Cookbook.
*I often use Whole Foods Gluten-Free Pie Crust found in the frozen section. Let it thaw before using.
**Use any combination of colored Cherry Tomatoes you love. The color adds a great dimension to the recipe as well as varied flavors.
***Another option with bread crumbs is to make your own which I often do. Toast some slices of bread either in a toaster or under a broiler. Process them through a blender or food processor into crumbs. If they are still moist, spread them out on a baking sheet under a broiler for 30 seconds (keep an eye on them so they don't burn). Extras can be stored in the freezer in a sealed plastic bag or freezer-proof container.

Nutrition Facts

Fresh Savory Tomato Pie

Amount Per Serving

Calories 132 Calories from Fat 27

% Daily Value*

Total Fat 3g 5%

Saturated Fat 1g 5%

Cholesterol 14mg 5%

Sodium 288mg 12%

Potassium 250mg 7%

Total Carbohydrates 19g 6%

Dietary Fiber 1g 4%

Sugars 2g

Protein 5g 10%

Vitamin A 15.1%

Vitamin C 15.6%

Calcium 14.6%

Iron 2%

* Percent Daily Values are based on a 2000 calorie diet.