I had pinned a couple tomato pie recipes on Pinterest in anticipation of having hordes of fresh tomatoes this summer. So far…no dice. We have lots of green tomatoes and lots of red tomatoes that were either eaten or had blossom rot.
This Roma gets an A+ for effort, though! I stopped watering him months ago when he turned brown, and he still produced two tiny tomatoes. Sorry I gave up on you, buddy!
Fortunately, the Farmer’s Market has plenty of delicious heirloom tomatoes for everyone whose thumb hasn’t quite reached green status (hem, hem). I picked up a few beauties last weekend with a tomato pie in mind for Sunday dinner.
Make this. Make it now. (She said nicely).
Savory Tomato Pie
- 1 pie crust (pre-baked for 10 minutes to prevent a soggy crust)
- 1-2 large tomatoes
- 1/4 cup chopped green onions
- 1 diced jalapeno
- 1/4 cup pesto
- 1/2 shredded sharp cheddar
- 1/4 cup shredded Parmesan
- 1/2 cup plain regular or Greek yogurt
First, slice your tomatoes, sprinkle liberally with salt, and let drain, either on paper towel or in a colander.
Let the tomatoes drain for about 20-30 minutes before piling into a pre-made pie crust that has been baked for about 10 minutes. (To prevent sogginess even more, you can rub a little butter on the bottom of the crust before filling with the tomatoes). Dollop with pesto.
Sprinkle with onion & jalapeno mixture.
In a separate bowl, combine cheeses and yogurt. Spread carefully on top of tomato filling.
Bake at 350 degrees for 30 minutes and finish under the broiler for even more golden-brown deliciousness.
This was SO GOOD. I’m not sure why I was surprised it was so good. Heirloom tomatoes, pesto, and cheese? Onions and jalapenos? There is nothing bad in this pie. I half-wished I had made and frozen a dozen of them, but thankfully, tomato season is still upon us with plenty of opportunities left. This tomato pie is next on my list, however. It includes whipped feta and balsamic with raw tomatoes—how could I possibly go wrong?