Layers of fresh tomatoes, basil and two kinds of cheese are baked in a flaky pastry for an unforgettable dish. Tomato pie is a meatless cut above pizza that will make you want to load up on all that farm-ripe produce when it’s in season.
A Favorite Fresh Tomato Recipe
Tomato pie, also known as Alabama pie, is Southern inspired recipe and one that I truly look forward to.
Tomato pie is a savory pie, perfect for enjoying a bounty of fresh, garden-ripe tomatoes and herbs. Use any variety of tomatoes in this recipe, including Roma, heirloom, or grape tomatoes. Savroy and delicious, this is a meatles meal that everyone will love. It’s great for any time of year because it tastes equally delicious, served hot, warm, or even cold, with a crisp white picnic wine.
Ingredients and Variations
Tomatoes: Use Roma tomatoes (plum tomatoes) for the best results, as they aren’t too juicy. You can use any variety of tomatoes, as long as they’re nice and ripe but ensure that you allow them to drain well. I love the addition of cherry/grape tomatoes for their sweet-tart flavor. Cheese: Mozzarella & cheddar add a perfect blend of flavors. Mozza helps seal the bottom of the pie crust during baking while the sharp cheddar cheese adds a rich flavor. A bit of mayo is added to some of the cheese to make a great topping. Pastry: A homemade pie crust is great in this recipe but if time’s short, store-bought pie crusts or even frozen dough will do the trick. Be sure to poke it with the tines of a fork so it doesn’t bubble as it bakes. Prep the pastry up to 3 days in advance and store it in an air tight container or plastic wrap in the fridge. Herbs: Fresh herbs, especially basil, are so good in this recipe. If you don’t have fresh, dried basil can be used (just a sprinkle will do). Variations: Feel free to add your favorite herbs, sliced green onions, or bacon to change it up.
How to Make Tomato Pie
Tips for the Best Tomato Pie
Poke holes over the bottom of the pastry with a fork to avoid it bubbling up (you can skip the pie weights or beans). To prevent over-browning or burning the pastry, press some strips of aluminum foil around the edges before it goes into the oven the second time. For the tomato slices, use ripe, low-moisture plum tomatoes. Allow to cool before slicing and serve with a tangy crisp salad dressed with lemon or Dijon vinaigrette. and some fluffy homemade rolls or focaccia bread.
Leftovers?
Tomato pie is delicious served cold, and will keep up to 4 days in the refrigerator. Tomato pie can be frozen, but be aware that it will release moisture and soften the pastry as it reheats. Did you make this Tomato Pie? Be sure to leave a rating and a comment below! © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
