Old-Fashioned Tomato Pie.
Looking for something to do with the abundance of fresh, juicy, sweet, beautiful tomatoes in your garden or available this time of year?
How about an old-fashioned tomato pie?!
It’s like a deep dish pizza in an old-fashioned crust….
Layers of tomatoes, onions, garlic, basil and parsley… topped with cheesy yumminess.
Make one, and enjoy it hot, warm, room temperature, or even cold. It is a wonderful treat to celebrate the end of summer’s bounty and the delight of vine-ripened tomatoes.
Old-Fashioned Tomato Pie
- Single Pie Crust
- 1 cup flour
- 1/3 cup Crisco shortening
- Dash of salt (6 shakes)
- 1/3 cup cold water
- Filling
- 2-3 lbs tomatoes, thinly sliced (I used a variety of red and yellow heirloom tomatoes)
- 1 sweet onion, coarsely chopped
- 3 cloves garlic, chopped
- 2 Tbsp olive oil
- 1/2 cup chopped fresh basil and parsley
- salt and pepper to taste
- 1/2 cup freshly shredded Parmigiano Reggiano cheese
- 1/2 cup freshly shredded Gruyere cheese
- 1/8-1/4 cup cup mayonnaise
Directions
Preheat oven to 425 degrees F.
Prepare pie crust by blending flour, shortening and salt with a pastry blender to create coarse crumbs. Add cold water, and mix until just combined. Do not overwork (this is the secret to flaky pie crust). Roll out dough on floured surface and line a 9″ pie plate with dough – folding overhanging dough under itself along rim to create rustic edge.
Line piecrust with aluminum foil and fill with dried beans (or pie weights) to keep crust in place. Bake for 20 mins. Cool completely.
To prepare filling, place thinly sliced tomatoes on paper towels, and sprinkle with salt. Let stand 10 mins. Pat dry with another layer of paper towels.
While tomatoes are resting, saute onion and garlic, sprinkled with salt and pepper, in olive oil for 3-4 minutes until tender.
Layer tomatoes, then onion/garlic mixture, and a sprinkle of freshly chopped herbs into pie crust. Continue layering until all tomatoes, onions, and herbs are used.
Combine shredded cheese and mayonnaise. Spread over top of tomato pie.
Bake at 350 degrees F for 30 minutes or until lightly browned, shielding edges with foil or pie shield (the GREATEST invention ever for pie bakers!) to prevent excessive browning.
Serve hot, warm, or at room temperature, whichever you prefer.
Enjoy!
Cheers & Hugs,
Jodi
Recipe adapted slightly from Myrecipes.com.
OMG this looks great !!! This would be a perfect alternative to Pizza. This is something that the Pizza companies should put on their menu. I think it would be a big hit and would sell. Luv Gary
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👍😉🍅
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Yum yum yum! 🙂 This sounds so good !
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Oh Lynne – It is sooooo good!
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Oooo I love tomatoes. This looks divine, Jodi! Hugs.
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It really is!! 🙂
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Delicious!!!
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Oh George! SOOOO delish!
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We often put sausage in with tomatoes, provolone etc. make it a little Italian..:) We’ve also make it with spinach but that’s not on the top of my list😊
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oh yum!
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Gorgeous, not too many tomatoes around here lately though.
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when they are around, they are so abundant, and then…….. poof!
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I know, and now they are so expensive in the supermarket!
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😞🍅
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I am a slave to pie and a slave to real vine ripened tomatoes …. therefore I am a slave to this without question 🙂
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Lol. Love it!!
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Thanks for this recipe, Jodi! Just what I need with all these tomatoes! 🙂
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Oh Jane! Just wait until you taste this amazingness!!! 🙂
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I love vine ripened tomatoes! This would be a great way to eat them. I have never heard of a tomato pie! YUM!
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Oh how abundant they are for a while, and then how much we miss them!!
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Yes! That is so true!
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Yumm this sounds delicious! Lovely photos Jodi
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SOOO delish!! 🙂 ❤
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Like a real pizza pie! Great idea. (K)
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Right?!
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Oh wow, this pie looks delicious. Your photography jumps off of my screen. Thanks for posting the recipe, I think my kids and grankids will love this.
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I KNOW they will 🙂 Oh Sharon – it is so delicious. I took it to work today for a 4-hour meeting, and the guys in the meeting loved it!
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I’ve never heard of this! I’ll try a piece please. Thanks for finding my site again yesterday Jodi.
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It’s so good!!!
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I think that this is the same recipe that I use, it is so good! I grow at least one cherry tomato plant just for this recipe. I half the cherry tomatoes and it works well……great post!
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What a GREAT idea!
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Looks so yummy, Jodi! 🍅 There is nothing like home grown tomatoes! And thanks for the info on the pie shield. I will have to look into getting one. 😊
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All of these years I have been tearing pieces of foil and putting them around trying to make them stick together. I LOVE the genius of this product!
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I didn’t know there was such a thing! 🍅
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neither did I until recently! Woohoo!
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Looks yummy! I think I would call it a Pizza pie 🙂
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🙂
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Looks amazing Jodi and very fattening….. why does all the best stuff have so many calories…. ??
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👍😉
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I’d never heard of tomato pie until a friend made one for dinner when we were on a girl’s weekend at the lake. It was delicious! And now, thanks to you, I have a recipe for it too. Thanks so much!
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Woohoo! 👍😉🍅
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I have wanted to make a tomato pie for years… this looks so delicious!
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Are you going to try? 👍😉🍅
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Yes! Thank you!
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Jodi,
Since we are up to our armpits in tomatoes (great crop this year!), I have been making as many meals as possible with them. I made your tomato pie tonight and it’s FABULOUS!!! Thanks so much!
Jane
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WOOOHOOO! So glad you enjoyed it!!!
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This is just like a deep dish pizza with all the right ingredients 😀
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🙂
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Summer’s not summer without tomato pie, yours looks great Jodi!
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yummy nummy!
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This looks great! I’m saving this for summer when we get tomatoes back
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Oh – you will LOVE!!! 🙂
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