Every single person that I’ve made this tomato pie for has absolutely loved it. If you’ve never tried tomato pie yourself, then you’re definitely going to want to try this crave-worthy recipe!
this RECIPE
How to Make Tomato Pie
- Prepare the crust. The first thing to do is prepare the homemade pie crust.
- Prepare the filling ingredients. Add drained ricotta cheese, grated Parmesan cheese, chopped basil leaves, lemon zest, garlic powder, salt, and black pepper to a bowl. Mix to combine.
- Assemble the pie. Pour the filling into the prepared pie crust. Top it off with sliced tomatoes and then lightly brush them with olive oil.
- Bake at 400°F for 40-45 minutes. Remove from the oven and allow to cool completely.
- Top with basil leaves and serve!
How to Make Homemade Pie Crust
Every truly good pie is made so by having a combination of a great filling and a great pie crust. This tomato pie is no exception. Here’s how I make the pie crust:
- Make the dough. Add all-purpose flour, shredded Cheddar cheese, salt, butter, and cold water to a food processor. Process everything until it forms a soft dough mixture.
- Refrigerate the dough. Wrap your dough with cling wrap and put it in the refrigerator for a minimum of one hour.
- Get everything ready. Preheat your oven and then lightly grease a 10-inch pie dish and set to the side. Sprinkle your work surface with flour.
- Prepare the dough. Roll out the pie crust dough until it’s about ¼ inch thick and then wrap it around a floured rolling pin to unroll onto your prepared pie dish. Prick the top with a fork.
- Bake. Bake the pie crust for approximately 20 minutes. Remove from the oven and sprinkle with cornmeal.
Top 3 Tips to Help You Make Rich, Flakey Pie Crust Every Time
The real secret to any good pie crust is making sure that it turns out flaky and never soggy. In order to make sure that all of your pies turn out the same way, here are a few handy tips to keep in mind.
- Pre-bake the crust. Pre-bake your pie crust before adding any kind of wet fillings to avoid sogginess from the excess moisture in the filling, that’s precisely what we do in this particular recipe.
- Brush the crust with egg. Brushing your pie crust with beaten eggs helps to form a barrier between the crust and the filling, preventing the wet ingredients from causing the crust to turn out soggy.
- Avoid moisture. Similarly to the reasoning behind brushing the crust with eggs, you should strive to avoid excess moisture in the first place by taking the time to properly drain out any wet ingredients.
3 Ways to Tell Your Tomatoes Are Ripe Enough for Tomato Pie
Considering that this recipe calls for using ripe tomatoes, it’s important to know how you can tell if your garden tomatoes are ripe or not. Here are three ways to tell:
- Ripe tomatoes will have a very deep red (or green if you planted green tomatoes) shade of color.
- The texture will feel tender to the touch and will very easily come off the vine when harvested.
- Smell it and see if it has a faintly sweet aroma. Unripe tomatoes will typically give off no smell at all.
How Long Do Fresh Tomatoes Keep For?
Fresh tomatoes from the garden typically can last for 10 to 14 days when stored in the refrigerator. Once cooked or baked, like we do with this tomato pie, it can last for 5 to 7 days in the refrigerator or up to a few weeks in the freezer.
Prep Time: 20 minutes mins
Cook Time: 1 hour hr
Total Time: 1 hour hr 20 minutes mins
Servings: 12
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Ingredients
For the crust:
- 2 cups all-purpose flour, plus more for dusting
- 1 cup shredded Cheddar cheese
- ½ tsp salt
- 1 stick cold unsalted butter, cubed plus extra for greasing
- ½ cup cold water
- 1 tbsp yellow cornmeal
For the filling:
- 2 cups ricotta cheese, drained
- 1 cup grated Parmesan
- 1 cup basil leaves, chopped
- 1 tsp lemon zest
- 1 tsp garlic powder
- salt and black pepper to taste
For the topping:
- 1 pound ripe tomato, sliced
- 1 tbsp olive oil
- fresh basil leaves
Instructions
To make the crust, add the all-purpose flour, shredded Cheddar cheese, salt, butter and water to a food processor and process until soft dough forms.
Wrap with cling wrap and refrigerate for minimum one hour.
Preheat oven to 400°F.
Lightly grease a 10-inch pie dish and set aside.
Sprinkle work surface with flour.
Roll the dough until ¼ inch thick.
Gently wrap the dough around a floured rolling pin and unroll onto the prepared pie dish.
Prick with a fork.
Bake in preheated oven for 20 minutes.
Remove from the oven and sprinkle with cornmeal.
To make the filling, add all the ingredients to a bowl and mix to combine.
Pour the filling into the crust.
Top with sliced tomatoes.
Brush the tomatoes with olive oil.
Bake in preheated oven for 40-45 minutes.
Remove from the oven.
Allow to cool completely.
Decorate with fresh basil leaves and serve.
Like this recipe?Leave a comment and review below!
What Else Can I Make with My Leftover Tomatoes?
These are some excellent ideas to start with, and some of my personal favorites because they’re so easy to make.
- Homemade Ketchup Using Garden Fresh Tomatoes – Trust me when I say that once you try making your own homemade ketchup, you won’t ever buy a bottle from the store ever again. The difference in taste and freshness is undeniable.
- The Best Homemade Tomato Juice – As the name suggests, this is hands down the best tomato juice I’ve ever had and it’s all thanks to this wonderfully balanced recipe.
- Oven Roasted Tomatoes and Garlic – This is the recipe that keeps on giving because you can use it on absolutely anything–on toast, mixed in with pasta, with homemade breadsticks, you name it!
More Good Tomato Pie Recipes
- Traditional Southern Tomato Pie (Call Me PMc)
- Crustless Tomato Pie (Biscuits & Burlap)
- Tomato Pie with Pimento Cheese and Bacon (This Is How I Cook)
- Healthier Tomato Pie (Bunsen Burner Bakery)
- Mini Tomato Pies (Pineapple Paper Co.)
- Deep Dish Tomato Pie (Skinny Ms)
- Southern-Style Cherry Tomato Pie (Grits and Pinecones)
- Tomato Pie with Bacon and Jalapeños (Homesick Texan)
- Caramelized Onion and Tomato Pie (Southern Cast Iron)
