Fresh Savory Tomato Pie: A Favorite Summer Recipe

Tomato Pie is brimming with fresh, flavor-packed summer tomatoes, basil, mouthwatering cheeses, with a crisp garlic breadcrumb topping. Even tomato-haters love it!

What Does Tomato Pie Taste Like?

First, when the Tomato Pie is cooking, the house fills with the buttery smell of pie crust and cooking garlic.  Is there any better smell in a kitchen?

When taking a bite, the tomatoes are firm yet cooked. 

There is a wonderful crunch from the bread crumbs.

The flavor of Pecorino cheese, garlic, and the buttery taste of the crust make this irresistible.

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 – Step by Step

For detailed printable instructions please refer to the recipe card at the bottom of the post.

• Preheat oven to 400 degrees F.
• Pre-bake the pie crust  (also known as ‘blind baking’ (it will be lightly browned) and set aside.
• In a mixing bowl combine the fresh tomato slices, halved yellow cherry tomatoes and halved red cherry tomatoes.
• In a separate small mixing bowl, combine the salt, pepper, minced garlic and fresh basil. Add to the tomatoes. Allow to sit for 10 minutes.
• In another bowl combine the grated mozzarella cheese, pecorino (or asiago) cheese; toss with breadcrumbs.
• Sprinkle some of the breadcrumb/cheese mixture in the pre-baked crust, followed by a layer of the tomatoes.
• Repeat the layering, ending with a sprinkling of the breadcrumb mixture.
• Bake the pie for 20-30 minutes and serve warm immediately.

Get more information about blind baking here (how to do it, about pie weights, pie pans, pie plates, etc.)

TIME SAVING TIP

Use a prepared crust! All you’ll need to do is bake it, not make it!

Why This 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.

To Store Leftovers

Tightly seal any leftover pie with plastic wrap and refrigerate for 3-4 days.

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

Can Tomato Pie be Frozen?

I don’t recommend freezing the tomato pie. It is best freshly made.

I have never frozen a tomato pie myself.

Though it probably could be frozen I believe the tomatoes would lose their wonderful texture. The crunch of the breadcrumb mixture would also be lost.

Generally freezing dairy products can create unpredictable results when thawing.

My advice? Eat your fill during the summer and you too will be waiting to make it again next summer!

The Origin of this 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 tiny size of the cookbook that first drew my attention. However after flipping through it, the seasonal recipes that I really loved.

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. Wonderful local produce, seafood, meats and fantastic growing opportunities in one’s garden.

More Summer Recipes You’ll Want to Make

• Fast and Easy Coleslaw Recipe
• Raspberry Pandowdy: A Lazy Summer Day Dessert
• Favorite Summer Cocktails and Homemade Infusions
• How to Make Raspberry Vinaigrette with fresh berries
• Grilled Caprese Pizza
• Grilled Kabob Recipes: 20 Must Make Recipes for Summer

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Fresh Savory Tomato Pie

This savory Tomato Pie is easy to make and a wonderful way to enjoy fresh summer tomatoes. The flavors are irresistible.

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!

5 from 47 votes

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Course: Main Course

Cuisine: American

Keyword: tomato pie

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Servings: 8

Calories: 132kcal

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

• 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.
• 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.
• While the pie crust is cooking, place all the tomatoes in a medium sized mixing bowl.
• 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.
• In another medium mixing bowl, combine the cheeses and bread crumbs. Toss to fully combine.
• 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.
• Bake until warmed through, about 20 to 30 minutes. Serve immediately.

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 is to make Homemade Breadcrumbs which I often do:

1. Toast some slices of bread either in a toaster or under a broiler.
2. Process them through a blender or food processor into crumbs.
3. 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).
4. Extras can be stored in the freezer in a sealed plastic bag or freezer-proof container.

Nutrition

Calories: 132kcal | Carbohydrates: 19g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 288mg | Potassium: 250mg | Fiber: 1g | Sugar: 2g | Vitamin A: 755IU | Vitamin C: 12.9mg | Calcium: 146mg | Iron: 0.4mg

Originally published August 25, 2011