Best Tomato Pie Recipes

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FRESH TOMATO PIE



Fresh Tomato Pie image

A great way to use surplus tomatoes from your garden. Tasty served warm or cold! You may want to add chopped fresh herbs for flavor.

Provided by Britt Terry

Categories     World Cuisine Recipes     European     Italian

Yield 8

Number Of Ingredients 9

1 (9 inch) pie shell
7 ripe tomatoes, sliced
1 yellow onion
¾ cup mayonnaise
⅓ cup shredded mozzarella cheese
⅓ cup grated Parmesan cheese
ground black pepper to taste
2 teaspoons fresh basil
2 teaspoons fresh oregano

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake the pastry shell for 8 to 10 minutes or until browned.
  • Slice onion and place in the bottom of pastry shell. Slice tomatoes and arrange over onions. Add black pepper to taste.
  • In a medium bowl, combine mozzarella, parmesan and mayonnaise. Spread this mixture evenly over tomatoes.
  • Bake at 350 degrees F (175 degrees C) for 20-25 minutes or until golden brown. Once cooked, garnish with fresh herbs.

Nutrition Facts : Calories 282.8 calories, Carbohydrate 14.3 g, Cholesterol 14.5 mg, Fat 23.8 g, Fiber 1.7 g, Protein 4.3 g, SaturatedFat 4.5 g, Sodium 305.6 mg, Sugar 4.4 g

TOMATO PIE



Tomato Pie image

This Southern tomato pie recipe is a summer must-have! Use sunny tomatoes that are firm, but not too ripe, so the results are delicious rather than too juicy. -Lois Morgan, Edisto Beach, South Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 8 servings.

Number Of Ingredients 14

1 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon salt
1/2 cup cold butter, cubed
2 to 3 tablespoons ice water
FILLING:
3/4 cup mayonnaise
1/2 cup shredded cheddar cheese
1/3 cup thinly sliced green onions
1 tablespoon minced fresh oregano
1/2 teaspoon ground coriander
1/4 teaspoon salt
1/4 teaspoon pepper
6 medium tomatoes (1-3/4 pounds), cut into 1/4-inch slices
4 bacon strips, cooked and crumbled

Steps:

  • In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 30 minutes or overnight., Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice., Bake until bottom is lightly browned, 20-25 minutes. Remove foil and weights; bake until light brown, 5-10 minutes longer. Cool on a wire rack., In a small bowl, combine mayonnaise, cheese, green onions and seasonings. Arrange one-third of the tomatoes in crust; spread with one-third of the mayonnaise mixture. Repeat layers twice. Bake 25 minutes. Top with bacon; bake until filling is bubbly, 5-10 minutes longer. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 396 calories, Fat 32g fat (12g saturated fat), Cholesterol 49mg cholesterol, Sodium 466mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 3g fiber), Protein 7g protein.

THE BEST TOMATO PIE



The Best Tomato Pie image

Filled with a mozzarella cheese mixture layered in between thick slices of summer tomatoes makes this the best tomato pie. There's no better way to close out summer than making this delicious southern recipe.

Provided by Alyssa Rivers

Categories     Dinner

Time 1h5m

Number Of Ingredients 9

1 9-inch pie shell
6 large tomatoes (very ripe)
1 tablespoon kosher salt
8 ounces shredded mozzarella cheese
1/2 cup mayonnaise
1/4 cup fresh basil (chopped)
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Steps:

  • Preheat the oven to 350ºF and if making prepare the pie dough.
  • Slice the tomatoes to about 1/4-inch in thickness and arrange them in a single layer on a paper towel-lined baking sheet. Coat the tomatoes in salt and cover again with another layer of paper towels. Let sit for 10 minutes.
  • In a medium bowl combine the shredded cheese, mayonnaise, fresh basil, and spices together until mixed well. Set aside.
  • Place the 9-inch pie shell into your pie dish and arrange a single layer of sliced tomatoes on the bottom. Cover the tomatoes with half of the cheese mixture and repeat this step.
  • Layer the last of the tomato slices on top, overlapping is okay, and firmly press them into the pie. This helps the ingredients come together.
  • Place the pie into the oven and bake for 35 to 45 minutes, until the cheese begins to bubble and the crust turns a golden brown.

Nutrition Facts : ServingSize 1 slice, Calories 281 kcal, Carbohydrate 15 g, Protein 8 g, Fat 22 g, SaturatedFat 7 g, TransFat 0.02 g, Cholesterol 27 mg, Sodium 375 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 12 g

BEST TOMATO PIE



Best Tomato Pie image

Cheesy tomato basil pie is a summer staple at my house. I always make two: one for me and one to give away. Use fat-free mayonnaise to cut down on oiliness (and calories!).

Provided by UglyOldHag

Categories     Main Dish Recipes     Savory Pie Recipes     Vegetarian Pie

Time 1h

Yield 4

Number Of Ingredients 9

1 (9 inch) refrigerated pie crust (such as Pillsbury®)
1 ½ cups shredded mozzarella cheese, divided
5 Roma tomatoes, or more to taste, cut into wedges
1 cup loosely packed basil leaves, coarsely chopped
2 cloves garlic, minced
½ cup fat-free mayonnaise
¼ cup grated Parmesan cheese
⅛ teaspoon ground white pepper
8 whole basil leaves

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Press pie crust into a 9-inch pan or glass pie plate; fold excess dough under and press to form a thick edge. Cover edges with foil.
  • Bake in the preheated oven until light brown, 10 to 12 minutes. Remove from oven and sprinkle 1/2 cup mozzarella cheese over the bottom. Reduce oven temperature to 375 degrees F (190 degrees C).
  • Drain tomato wedges in a colander or on paper towels. Arrange tomato wedges in the pie shell. Sprinkle basil and garlic on top.
  • Combine remaining 1 cup mozzarella cheese, mayonnaise, Parmesan cheese, and pepper in a mixing bowl. Spread evenly over tomatoes; do not spread onto crust.
  • Bake in the preheated oven until top is golden and bubbly, 35 to 40 minutes. Cover edges with a ring of foil to keep from overcooking if needed. Garnish pie with whole basil leaves and serve warm.

Nutrition Facts : Calories 415 calories, Carbohydrate 34 g, Cholesterol 31.5 mg, Fat 23.9 g, Fiber 4.2 g, Protein 18.8 g, SaturatedFat 8.9 g, Sodium 790.5 mg, Sugar 6.9 g

EASY TOMATO PIE



Easy Tomato Pie image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 3h20m

Yield 4 to 6 servings

Number Of Ingredients 21

1 piece Perfect Pie Crust, recipe follows, or 1 refrigerated pie crust (from a 14-ounce box)
All-purpose flour, for dusting
2 3/4 pounds medium tomatoes
1 teaspoon kosher salt
1/2 cup mayonnaise
1 large egg plus 1 yolk
2 teaspoons hot sauce, optional
8 ounces shredded sharp Cheddar
1/2 cup crumbled blue cheese
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh dill
1/4 teaspoon ground black pepper
3 scallions, chopped
4 1/2 teaspoons plain yellow cornmeal
Fresh herbs, such as dill, parsley or chives, for topping, optional
3 cups all-purpose flour
3/4 cup vegetable shortening, cut into small pieces
3/4 cup (1 1/2 sticks) salted butter, cut into small pieces
1 teaspoon kosher salt
1 large egg
1 tablespoon distilled white vinegar

Steps:

  • Roll the pie crust into a 13-inch circle on a lightly floured surface. Transfer the crust to a 9-inch deep-dish pie pan. Trim the edges so the crust hangs over the pie pan by 1/2 inch. Tuck the edges of the crust under to be even with edge of the pie pan and press all around with the tines of a fork. Place the crust in the refrigerator for 1 hour or in the freezer for 30 minutes.
  • Meanwhile, slice the tomatoes crosswise into 1/4-inch-thick slices. Using your fingers, push out as many of the watery tomato seeds as you can. Lay the slices flat on a paper towel-lined sheet tray and sprinkle all over with the salt. Let drain for 30 minutes, then pat very dry.
  • Preheat the oven to 425 degrees F.
  • While the tomatoes are draining, in a medium bowl, whisk together the mayonnaise, whole egg, egg yolk and hot sauce, if using. Stir in the Cheddar, blue cheese, parsley, dill, black pepper and scallions.
  • Sprinkle the cornmeal over the bottom of the crust. Pat the tomato slices dry once again, then place a third of the tomatoes in the bottom of the pie crust, overlapping them slightly to fit. Top with half of the mayonnaise mixture. Repeat with another layer of tomatoes and another layer of mayonnaise mixture. Place the remaining tomatoes on top, pressing the last layer gently into the mayonnaise mixture. Bake for 20 minutes.
  • Remove the pie from the oven and wrap just the edges of the crust with foil to avoid burning. Reduce the oven temperature to 375 degrees F. Bake until the mayonnaise mixture is puffed and golden brown and the center is no longer wobbly, about 30 minutes more. Let cool for 1 1/2 hours.
  • Top with additional herbs, if desired, then slice and serve.
  • Combine the flour, shortening, butter and salt in a large bowl. Using a pastry cutter, gradually work it all together until the mixture resembles coarse crumbs. Beat the egg with a fork and add it to the mixture along with the vinegar. Add 5 tablespoons cold water. Stir until it comes together, adding another tablespoon or two of water if it needs the moisture.
  • Form the mixture into 2 balls and wrap them in individual plastic bags. If using immediately, chill for 20 minutes in the refrigerator before rolling out. If freezing, remove from the freezer 30 minutes before you are ready to use them.

TOMATO PIE



Tomato Pie image

This classic Tennessee pie might have a cheesy top, but the juicy tomato center keeps it surprisingly fresh. Don't let its simplicity fool you: this pie will be a smash hit in your house, just as it is all over the South.

Provided by Food Network Kitchen

Categories     main-dish

Time 4h30m

Yield 6 servings

Number Of Ingredients 8

3 to 4 ripe tomatoes (about 3 pounds), thinly sliced into 1/4-inch rounds
1/2 small sweet onion, thinly sliced
Kosher salt and freshly cracked black pepper
1 rolled 9-inch pie crust, store-bought or homemade
1 cup freshly grated sharp Cheddar
1 cup freshly grated mozzarella
1 cup mayonnaise
1/2 cup fresh basil leaves, torn, plus small leaves for garnish

Steps:

  • Arrange the tomato and onion slices in a single layer on a paper towel-lined baking sheet and sprinkle with salt. Let sit for 1 to 2 hours.
  • Preheat the oven to 350 degrees F.
  • Fit the pie crust into a 9-inch pie plate and crimp the edges. Prick the bottom and sides with a fork. Line the crust with aluminum foil and fill with pie weights or dried beans. Bake until the edges of the crust are just golden, 20 to 25 minutes. Remove the foil and weights and continue to bake until the bottom of the crust is dry and brown, another 15 to 20 minutes. Cool completely.
  • Mix together the Cheddar, mozzarella and mayonnaise in a medium bowl. Season with 1/2 teaspoon salt and a few cracks of black pepper.
  • Transfer the tomatoes and onions to a dry paper towel and pat dry. Liberally season the tomatoes with cracked black pepper. Arrange a third of the tomatoes in a single layer in the pie crust, overlapping slightly. Sprinkle a third of the basil over the tomatoes and top with a third of the onions. Repeat twice with the remaining tomatoes, basil and onions. Spread the mayonnaise mixture over the top of the onions.
  • Bake until the topping is golden brown and bubbling, 30 to 35 minutes. Let cool completely. Garnish with basil leaves. Serve at room temperature.

SOUTHERN TOMATO PIE



Southern Tomato Pie image

Tomato slices are juicy and mix in well with the creamy/cheesy "custard" in this Southern-inspired tomato pie. The blind baking method helps keep the crust nice and crunchy on the bottom.

Provided by Jasmine

Categories     Savory Pies

Time 2h10m

Yield 8

Number Of Ingredients 13

½ (14.1 ounce) package refrigerated pie crusts, at room temperature
3 medium tomatoes
1 ¼ teaspoons kosher salt, divided
½ cup mayonnaise
2 ounces cream cheese, softened
1 ½ cups shredded sharp Cheddar cheese, divided
1 large egg, lightly beaten
1 tablespoon all-purpose flour
1 large clove garlic, minced
¼ teaspoon cayenne pepper
¼ teaspoon ground black pepper
¼ cup shredded Parmesan cheese
1 tablespoon thinly sliced fresh basil

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Fit pie crust inside a 9-inch pie plate, pressing into the bottom and up the sides of the plate. Fold crust edges under; crimp as desired. Place a piece of parchment paper over crust in pie plate, leaving a 3-inch overhang. Fill with pie weights or dried beans.
  • Bake in the preheated oven for 10 minutes. Carefully remove parchment paper and pie weights. Continue baking until crust is light golden brown, 5 to 8 minutes more. Transfer to a wire rack; cool to room temperature, about 30 minutes. Reduce oven temperature to 375 degrees F (190 degrees C).
  • Meanwhile, slice tomatoes crosswise into 1/4-inch thick slices; arrange tomato slices in a single layer on paper towels. Sprinkle with 3/4 teaspoon of the salt; let stand for 20 minutes. Pat tomato slices dry with paper towels.
  • Whisk together mayonnaise and cream cheese until combined and smooth. Fold in 1 1/4 cups Cheddar cheese, egg, flour, garlic, cayenne, black pepper, and remaining 1/2 teaspoon salt until combined.
  • Spread half of the Cheddar mixture in the pie crust. Layer with 1/3 of the tomato slices in slightly overlapping circles. Repeat procedure with remaining Cheddar mixture and another third of tomato slices. Top with remaining tomato slices in slightly overlapping circles. Sprinkle with Parmesan and remaining 1/4 cup Cheddar cheese.
  • Bake pie in the preheated oven until filling is set and lightly browned on top, 30 to 35 minutes, tenting crust with aluminum foil to prevent excess browning, if needed. Let stand for at least 30 minutes before serving. Garnish with thinly sliced basil before serving.

Nutrition Facts : Calories 377.4 calories, Carbohydrate 14.5 g, Cholesterol 65.2 mg, Fat 31.1 g, Fiber 1.5 g, Protein 10.8 g, SaturatedFat 11.2 g, Sodium 733.8 mg

EASY TOMATO PIE



Easy Tomato Pie image

This succulent, savory pie is loaded with tomatoes, Swiss cheese and cottage cheese, all accented with basil, parsley and onion flakes. You can enjoy this pie year round: use canned tomatoes and dried basil in the winter, but be sure to treat yourself to fresh in the summer!

Provided by sal

Categories     Side Dish     Vegetables     Tomatoes

Time 55m

Yield 6

Number Of Ingredients 10

1 (9 inch) unbaked pie shell
2 eggs, beaten
1 cup whole milk
1 teaspoon salt
½ teaspoon dried basil
¼ teaspoon dried parsley
1 ½ tablespoons dried minced onion
½ cup cottage cheese
5 plum tomatoes, diced
1 ¼ cups shredded Swiss cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a medium bowl, whisk together eggs, milk, salt, basil, parsley, onion flakes and cottage cheese. Spread tomatoes evenly across bottom of pastry shell, then sprinkle with Swiss cheese. Pour egg mixture over cheese.
  • Bake in preheated oven for 45 minutes, until set in center.

Nutrition Facts : Calories 323.7 calories, Carbohydrate 20.8 g, Cholesterol 75.5 mg, Fat 20.7 g, Fiber 1.9 g, Protein 14 g, SaturatedFat 8.5 g, Sodium 710.5 mg, Sugar 4.4 g

RUSTIC TOMATO PIE



Rustic Tomato Pie image

Perk up your plate with this humble tomato pie. We like to use fresh-from-the-garden tomatoes and herbs, but store-bought produce will work in a pinch. —Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 45m

Yield 8 servings.

Number Of Ingredients 10

Dough for single-crust pie
1-3/4 pounds mixed tomatoes, seeded and cut into 1/2-inch slices
1/4 cup thinly sliced green onions
1/2 cup mayonnaise
1/2 cup shredded cheddar cheese
2 tablespoons minced fresh basil
1/4 teaspoon salt
1/4 teaspoon pepper
2 bacon strips, cooked and crumbled
2 tablespoons grated Parmesan cheese

Steps:

  • Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate. , Place half of the tomatoes and half of the onions in crust. Combine mayonnaise, cheddar cheese, basil, salt and pepper; spread over tomatoes. Top with remaining onions and tomatoes. Fold crust edge over filling, pleating as you go and leaving an 8-in. opening in the center. Sprinkle with bacon and Parmesan cheese. Bake on a lower oven rack until until crust is golden and filling is bubbly, 30-35 minutes. Let stand 10 minutes before cutting. If desired, sprinkle with additional basil.

Nutrition Facts : Calories 325 calories, Fat 25g fat (11g saturated fat), Cholesterol 41mg cholesterol, Sodium 409mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.

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PHILLY TOMATO PIE - HOMEMADE VERSION OF A PHILADELPHIA CLASSIC
2020-12-13 Step 1: Prepare the bread dough and proof. To begin, measure water and flour. Bloom yeast in water. Then, mix water and yeast with flour to create a shaggy mixture. After 15 minutes you will fold the dough twice. Then, cover the bowl or bucket with plastic wrap and leave the dough to proof for 3 hours.
From madaboutfood.co


TOMATO PIE - JO COOKS
2020-08-23 How to make tomato pie. Prep: Preheat the oven to 450F. Prepare a 9″ pie dish with the pie crust. Prep tomatoes: Salt the tomatoes and set them aside to drain on a paper towel or kitchen towel lined plate for about 10 minutes. Carefully squeeze as much excess moisture out of the tomatoes with paper towel or the kitchen towel.
From jocooks.com


TOMATO PIE RECIPE - TASTE OF SOUTHERN
2012-08-20 Place individual slices on a serving dish and microwave each slice about 30 seconds or just until warm. If warming in the oven, don’t let it get too warm before serving. Keywords: Tomato Pie Recipe, southern tomato pie, made from scratch, pie crust, southern recipes, easy. ….
From tasteofsouthern.com


TOMATO PIE WITH PARMESAN AND BASIL | KING ARTHUR BAKING
Return the pan to the oven’s bottom rack and continue to bake until the crust is golden, about 20 to 25 minutes longer. To make the filling: In a large bowl, whisk together the mayonnaise, buttermilk, eggs, 1/2 cup (33g) of the grated Parmesan, and the scallions and pepper. Pour three-quarters ( (about 412g) of the filling into the parbaked ...
From kingarthurbaking.com


COPYCAT MARY MAC’S FAMOUS TOMATO PIE CASSEROLE
2019-11-13 Preheat oven to 350 – spray a 1.5-2 qt casserole dish (8×8 square or 5×7 rectangle) with non-stick spray. Heat olive oil in a large skillet over medium heat. Add onions and cook, stirring occasionally until softened and carmelized, about 4-5 minutes. Add salt and pepper and remove from heat.
From thefoodhussy.com


EASY SOUTHERN TOMATO PIE - HOUSE OF NASH EATS
2018-05-16 Instructions. Heat oven to 375 degrees F. Line a baking sheet with a few layers of paper towels. Slice the tomatoes and lay on the paper towels in a single layer, then sprinkle with the salt to draw out the tomato juices. Let sit for 10-15 minutes, then use fresh paper towels to pat-dry the tomatoes and remove move of the excess juice so the ...
From houseofnasheats.com


SOUTHERN TOMATO PIE WITH DUKE’S MAYONNAISE - JCP EATS
2020-07-15 Instructions. Preheat oven to 350F. Slice tomatoes to desired thickness and lay them flat on a paper towel. Sprinkle with kosher salt and a little sugar; the salt will absorb moisture out of the tomatoes, while the sugar will cut the bitterness (it won’t make the pie sweet).
From jcpeats.com


SAVORY SOUTHERN TOMATO PIE - THE STAY AT HOME CHEF
Instructions. Preheat an oven to 375 degrees Fahrenheit. Lay tomato slices out onto a paper towel lined baking sheet in a single layer. Sprinkle with salt and let stand 10 minutes to draw out moisture. Reserve some slices for decorating top, if desired. Layer tomato slices, onion, and basil into the pie shell.
From thestayathomechef.com


TOMATO GALETTE (THE EASIEST TOMATO PIE YOU’LL EVER MAKE!)
2021-09-13 Instructions. Preheat oven to 425 degrees F. Place the pie dough on a parchment-lined baking sheet. Brush with pesto, leaving a 1-inch border around the edge. Top with provolone slices and tomato slices. Fold edge of dough over the tomatoes, pleating as needed. The dough will only cover about ½-inch of the tomatoes.
From cookfasteatwell.com


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Top Asked Questions

How do you cook Tomatoes for a tomato pie?
Prep: Preheat the oven to 350ºF and if making from scratch, prepare the pie dough. Slice and Coat: Slice the tomatoes to about 1/4-inch in thickness and arrange them in a single layer on a paper towel-lined baking sheet. Coat the tomatoes in salt and cover again with another layer of paper towels. Let sit for 10 minutes.
What are the best tomatoes to use for tomato pie?
This southern tomato pie recipe is a summer must-have! Use tomatoes that are firm, but not too ripe. Ripe tomatoes will add too much moisture to the pie. —Lois Morgan, Edisto Beach, South Carolina In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed.
What are the ingredients in a tomato pie?
The tomatoes are tossed with fresh basil, breadcrumbs, two types of cheese and garlic. When baked the tomato pie recipe retains a nice texture of fresh tomatoes and the flavor is irresistible. This recipe proves that it only takes a few wholesome ingredients combined in the right way to have a fantastic dish.
Can I use a frozen pie crust for tomato pie?
The tomatoes make the crust soggy and the topping on this recipe contains mayonnaise, which doesn’t freeze well. However, you can use a frozen pie crust to make tomato pie! See my perfect pie crust recipe for tips for freezing and blind-baking (pre-baking) your pie crust!

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