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Fresh Savory Tomato Pie

The flavors in this BEST fresh savory Tomato Pie are completely irresistible! Fresh sweet tomatoes, fresh basil, delicious bold cheeses, and garlic in a crunchy breadcrumb topping. It has an amazing texture when baked too (never soggy or mushy). It will become your favorite recipe for summer.
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8
Calories 132kcal
Author Toni Dash

Ingredients

  • 1 8-9 inch Prepared Pie Crust store bought or homemade, regular or gluten-free
  • 4 medium ripe Tomatoes cored, cut in half and sliced
  • 1 cup Yellow Cherry Tomatoes halved
  • 1 cup Red Cherry Tomatoes halved
  • ¼ teaspoon Kosher Salt
  • ¼ teaspoon Black Pepper freshly ground
  • 2 cloves Garlic minced or pressed
  • 2 tablespoons finely shredded fresh Basil Leaves
  • ½ cup coarsely grated fresh Mozzarella cheese
  • ½ cup coarsely grated Pecorino or Asiago cheese
  • 1 cup fine Bread Crumbs regular or gluten-free

Instructions

  • Preheat the oven to 400 degrees. Line an 8 inch or 9 inch pie pan with a homemade pie crust OR use a purchased pie crust. Regular or gluten-free crusts both work.
  • Prick the crust all over with the tines of a fork and bake until lightly browned (8-12 minutes; check frequently after 8 minutes so it does not brown too much). If using a store bought crust follow the blind baking instructions on the package.
    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

Ingredients Notes
  • 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 any combination of colored Cherry Tomatoes you love. The color adds a great dimension to the recipe as well as varied flavors.
  • Use your favorite pie crust recipe, gluten-free or regular, or substitute a prepared pie crust. The results will be equally delicious!
  • Store bought or homemade breadcrumbs can be used
  • Grate the cheese yourself (instead of buying grated or shredded cheese) for best results.
How to make Homemade Breadcrumbs:
  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.
How to store
Allow the tomato pie to fully cool. Tightly seal any leftovers with plastic wrap and store in the refrigerator for 3-4 days. Reheat in a low temperature oven. Enjoy at room temperature or warm. Freezing not recommended.
Recipe adapted from Fresh from the Garden Cookbook.

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