Tomato Pie

You say Tomato,

I say Tamoto

You say pie, I say pizza. At least here in the south, when I say tomato pie, folks know what I’m talking ’bout. And what I’m talking about is a pure summer joy, a bliss for all tomato lovers. Nuttin’ better than fresh tomatoes.

There is so many things to do with the bounty of fresh tomatoes. Just slicing them up, arranging them on a place with a sprinkle of salt and pepper, maybe a dash of vinegar and I’m ready for some serious eating. That and all the good, southern vegetables I’ve been cooking this week. That’s what on our tables in the south at least, bowls of fresh peas, butter beans, fried corn, pole beans & new potatoes and a plate of freshly sliced ripe red tomatoes. Who needs a meat dish? Well, maybe a helping of hot cornbread…

Okay, now to the good stuff. This tomato pie recipe is a favorite in the deep south and recipes vary from house to home and even among family members. It’s all up to you how you make it, I mean, I have given you several variations which are all very good. Pick out one you will like and give it a try if you haven’t already. It just might become one of your favorites too. Enjoy!

Tomato Pie

2 medium ripe tomatoes -peeled and thinly sliced
2 tablespoons butter
1 small onion -chopped
1 -9inch pie shell -baked
1/2 cup mayonnaise
1/4 cup grated cheese
Fresh basil if desired
2 teaspoons granulated garlic
Salt and pepper
    Salt the tomatoes and let rest on paper towels for an hour or more to remove excess liquid. Tomatoes need to be very dry. Sauté the onions in the butter over medium heat until golden brown. Place tomato slices in the baked shell and top with the onions. Combine the remaining ingredients in a small bowl and spread a thin layer over the pie. Cover edges of piecrust if needed with foil to protect from burning. Bake at 325 for 30 minutes or until set.

    1) Thaw a box of creamed spinach, spread on top instead of the mayonnaise mixture and top with shredded jack cheese. 
    2) Use a mixture of cheddar and Monterey Jack cheeses along with crumbled bacon. 
    3) Layer fresh basil leaves over the pie and cover with mozzarella. 
    4) Use lowfat plain yogurt instead of the mayonnaise. 
    5) Spread crumbled sausage and seasoned bread crumbs over the top.

    Note: You can also use small 4-inch pie crust for individual servings, just pile the tomatoes high. And then there is the Cajun crawfish tail version, but that’s for another post…

    15 thoughts on “Tomato Pie

    1. Pacheco Patty

      I love your recipes! I've never seen a tomato pie before but It sure looks good. I would like to put this one with your squash and onion pie for a savory pie party, throw in a salad and a bottle of wine and you're good to go.

    2. Trix

      Mouth watering. Really! Hey we called pizza "pie" in New York too! But it's different from this, I really want to give it a try.

    3. Chef Dennis

      Tomato pie sounds really really good! In Philly Tomato pie is like a scilian style dough with a pizza sauce but no cheese, seasoned a little more than normal and served at room temperature…..the first time I saw it I thought how strange, I went back for seconds and thirds…..good tomato pie around here is a thing of beauty! I bet your version with some of our great jersey tomatoes would be incredible!!thanks so much for sharing

    4. julie

      Drick, That is absolute perfection right there. Isn't it great living in the South? Nice work on creating a perfect summer dish!

    5. Elin

      Drick..great tomato pie! Thanks for sharing a simple and yet delicious one. I am looking for simple and easy to fix pie , pizza and tarts for light dinner. Thanks for sharing the recipe 🙂


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