This recipe comes from a cookbook that was given to me by my mother at one of my bridal showers. The cookbook is my absolute favorite: one of those I’d request if I was stranded on a desert island and limited to only three things. In spite of that however, this recipe for tomato pie was one I was reluctant to try. I always flipped past it thinking that a tomato pie sounded like nothing more than an insipid soggie mess. One summer though I had a surplus of homegrown tomatoes, and needing something to make with them other than pasta sauce, I decided to give this a try. We’ve been making it ever since. In fact we specifically grow Cherokee Purple tomatoes just for the purpose of making roasted tomato pie ~ it is that good.
Plan ahead: grow your own tomatoes. I am only slightly kidding here. If you don’t grow your own, find someone who does and hit them up for a few or visit your local farmer’s market; but don’t even think of using the artificially ripened “tomatoes” from the conventional grocery store. The results just won’t be the same. Since the pie is best served at room temperature and requires that the tomatoes be roasted and baked in a pre-baked shell, plan to start this early in the day.
Select about 2 pounds of ripe summer tomatoes in any variety, shape, or color. Here I’ve used Romas, Cherokee Purples, a yellow Cream Sausage, and some smaller pear tomatoes. You’ll be roasting them in a moderate oven until they’ve almost dehydrated so you want to slice them thick and spread them on a very well greased foil lined baking sheet. Salt and pepper to taste, and drizzle them with a nice olive oil.
While the tomatoes are roasting you can prepare your pie shell. The recipe that I like to use and the directions for blind baking can be found here.
When you bring the tomatoes out, slip in your pie shell and prepare the rest of your ingredients.
For best results:serve this at room temperature. Accompanied with a salad, the pie could stand alone as a brunch or lunch entree or even as a light supper. It would also be good with chicken: baked, grilled, or fried; I’ve even served it alongside hamburgers.
This is a summer staple at our kitchen table. I hope you enjoy it as much as we do.
Roasted Tomato Pie
2 pounds of tomatoes cut in 1/2″ thick slices
2 T olive oil
1/2 t kosher salt
freshly ground pepper
1 9″ pie crust (not deep dish)
1 1/4 cups of sharp cheddar cheese
10 fresh basil leaves, thinly sliced
1/4 t oregano
1/2 c grated parmesan cheese
1/2 c mayonnaise (preferably homemade)
Preheat the oven to 350. Line a baking sheet with aluminum foil and brush with olive oil. Place the tomatoes on the baking sheet, brush with olive oil and season with the salt and pepper to taste. Roast until the tomatoes are slightly dehydrated but not completely dry; about 1 – 1 1/2 hours.
If using a homemade piecrust, bake it blind as directed. If using a frozen pie shell, prebake it according to the directions. While the crust is still warm, sprinkle with 1/2 cup of the cheddar cheese.
Adjust the oven to 400. Layer half of the tomatoes on top of the cheese and sprinkle with half of the basil. Layer the remaining tomatoes on top and sprinkle with the remaining basil.
Combine the oregano, parmesan cheese, mayonnaise, and pepper to taste in a small bowl. Spoon the mixture on top of the tomatoes. Top with the remaining 3/4 cup of cheddar cheese. Bake until the cheese is lightly browned, 20-30 minutes. Serve slightly warm or at room temperature.