tomato pie

Tomato pie is a delicious and satisfying dish that is perfect for a summer day. The recipe is simple to follow and requires only a few ingredients, most of which you may already have on hand. The sweetness of the ripe tomatoes, the saltiness of the bacon, and the creaminess of the cheese all combine to create a flavorful and satisfying pie. The addition of basil adds a fresh, herbal flavor that complements the other ingredients.

Tomatoes are a summer crop, so seeing them in the garden is a sure sign that summer is on its way. Tomatoes are a versatile vegetable that can be used in a variety of dishes, from salads to pizzas to pies. In addition to being delicious, tomatoes are also good for you. They are a good source of vitamins C, A, and K. They are also a good source of lycopene, an antioxidant that has been linked to a number of health benefits, including a reduced risk of heart disease and cancer.

If you are looking for a delicious and healthy dish to enjoy this summer, try this simple crowd pleaser.

Photo and recipe adapted from saving room for dessert.

Visit their site to see original recipe, photos and details or scroll down for our interpretation.

tomato pie

prep time: 40 min
cook time: 50 min
rest time: 60 min
2-4 servings

Dish ingredients

1 9-inch pie dough round homemade or store-bought

1 tbsp cornmeal

2-3 lbs ripe tomatoes about 4 large ones

1 tsp Kosher salt

1 ½ cups fresh grated cheddar cheese

¾ cup mayonnaise

1 large egg

2 tsp cornstarch

¼ cup fresh grated Parmesan cheese

¼ cup basil leaves

4 scallions

6 slices bacon

fresh ground black pepper

Preparation

1. Prepare pie crust.

2. Make using your favorite recipe or purchase a premade crust from the store.
   Roll the dough on lightly floured work surface to a 13 in round. Gently ease dough into tart pan and press to bottom and sides. Trim excess dough.
   Sprinkle cornmeal over the crust and refrigerate 30 minutes or more while preparing the filling.

3. Prepare vegetables.
   Slice tomatoes into 1/4 inch thick slices, remove seeds. Thinly slice basil and scallions.
   Place sliced tomatoes to “dry” in a single layer on paper towel lined baking sheet. Sprinkle with salt and let stand 30 minutes.

4. Cook at least 6 slices of bacon. Chewy consistency is best, then chop.

5. Preheat oven to 450°F.
   original recipe has extra instructions for rack placement, using a baking stone, and more so refer to it for extra baking instructions if desired.

6. Prepare the filling.
   In a small bowl stir together the cheddar cheese, mayonnaise, egg, cornstarch, Parmesan, basil, scallions and bacon until well combined. Set aside.

7. Assemble the pie.

   Gently press the tomato slices with clean paper towels until very dry. Arrange one-third of the (less pretty) sliced tomatoes over the bottom of the crust. Dollop and gently spread half the filling mixture over the tomatoes.
   In 2-3 more layers, layer (like lasagna) the remaining sliced tomatoes and filling mixture. Leave several tomato slices visible at top.
   Sprinkle fresh ground black pepper over the pie.

8. Bake.

   Bake the pie for first 10 minutes at 450°F,
   then lower temperature to 325°F.
   Continue baking until the crust is golden brown and the center is set. Approximately 50 minutes total bake time. Tent with foil at the end to avoid over-browning as needed.

9. Rest.
   Cool on wire rack for 1-2 hours before serving. Serve at room temperature or slightly warm garnished with fresh basil leaves.

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