As the vibrant colors of summer gracefully fade into the warm and cozy hues of fall, there’s something truly magical about the transition that nature undergoes. And what better way to celebrate this season than with a mouthwatering dish that captures the essence of autumn’s harvest? Today, we’re diving into the heart of the summer and fall flavors with a delightful Tomato Pie recipe that’s bound to become a seasonal favorite at your table.
A trip to Lancaster, Pennsylvania a few years back, turned out to be an unexpected culinary adventure as I came upon a charming little cafe called, The Tomato Pie Cafe, located in Lititz, PA. Friends of ours had recommended this place and for very good reason.
As we entered this cafe, the aroma of freshly baked goods greeted me, instantly igniting my appetite. The friendly staff behind the counter warmly welcomed us and shared their passion for tomato pie. With eager anticipation, I took my first bite, and it was a revelation. Each mouthful was an explosion of flavors—a perfect harmony of sweet tomatoes, savory herbs, and perfectly melted cheeses. I was captivated by the simplicity and brilliance of this dish. From that moment, tomato pie became a newfound love, and I savored every bite as I continued my culinary journey through Lancaster, PA grateful for the unexpected discovery that had forever changed my perception of tomato-based delights. I was determined to try and replicate this deliciousness!
Garden Time
Oxheart tomatoes hold a special place in my heart and our garden. Their incredible flavor and unique shape make them my absolute favorite tomatoes to grow and savor during the summer and fall seasons. From the moment my husband and I plant their seeds, I eagerly anticipate the day when I can pluck those luscious, ripe oxheart tomatoes from the vine. Their vibrant colors, ranging from deep red to orange and even pink, bring a pop of beauty to my garden. When it’s time to harvest, the sheer joy I feel as I hold these magnificent fruits in my hands is unparalleled.
Whether enjoyed in a simple Caprese salad, as a topping for bruschetta, and plain ole tomato and onion salad, or as the star of a mouthwatering tomato pie, oxheart tomatoes never fail to amaze me. Their robust flavor, meaty texture, and low seed count make them a true culinary treasure. Each bite feels like a celebration of summer and fall, and I find myself grateful for the opportunity to grow and indulge in these delightful tomatoes year after year.
Ingredients
Pie Crust
- 1- 9 in pie crust, frozen, fresh or homemade
Filling
- 5-6 Oxheart tomatoes, sliced
- 1-2 teaspoons of salt
- 1 bunch of fresh basil
- 1 small onion, chopped
- 6 oz of grated Havarti cheese
- 8 oz of grated Gruyere or Gouda cheese
- 1/4 cup of grated Parmesan cheese
- 1 1/2 cups of mayonnaise
- 1/2 teaspoon of garlic powder
- 1 teaspoon of dried or fresh oregano
- 1/2 teaspoon of freshly ground black pepper
- 1/4 teaspoon of red pepper flakes or cayenne pepper, if desired
Instructions
- Arrange the sliced tomatoes on paper towels to drain excess moisture. Season the tomato slices with a sprinkle of salt. Let sit for 30 minutes.
- Preheat your oven to 350°F (175°C).
- If using a store-bought pie crust, follow the package instructions for pre-baking. If making your own pie crust, roll it out, place it into a 9-inch pie dish, and crimp the edges for a decorative finish. Line your pie crust with parchment paper and add pie weights or dried beans to keep the crust from puffing up. Bake in the oven for about 10-15 minutes until the edges start to brown. Remove from oven, let cool for a few minutes, and add ingredients.
- In a bowl, combine the cheeses, mayonnaise, garlic powder, oregano, black pepper, and red pepper flakes or cayenne pepper. This mixture will form the creamy filling for your pie.
- Begin assembling the pie by spreading a layer of the cheese mixture over the pre-baked pie crust.
- Next, layer the seasoned tomato slices, chopped onions, and basil on top of the cheese mixture.
- Spread the creamy filling evenly over the tomato slices, ensuring it covers them completely. Repeat assembly and then top off the pie with the last of the creamy cheesy filling.
- Bake the tomato pie in the preheated oven for about 40 minutes or until it’s golden and bubbly.
- Once done, remove the pie from the oven and allow it to cool for at least 30 minutes before slicing.
- Serve the tomato pie warm or at room temperature. Garnish with fresh basil leaves and additional grated Parmesan, if desired.
How to Make Tomato Pie
Here are seven key steps to craft this savory masterpiece:
- Select the Best Tomatoes: Start with ripe, juicy tomatoes, preferably Oxheart or heirloom tomatoes for the best flavor and texture.
- Prepare the Pie Crust: Whether you’re using a store-bought pie crust or making one from scratch, ensure it’s pre-baked until lightly golden to prevent a soggy bottom.
- Layer Tomato Slices: Arrange the tomato slices on a baking sheet or cooling rack layered with paper towels and sprinkle tomatoes with salt to draw as much water out of the tomatoes as possible. Let sit for 30 minutes.
- Herbs for Flavor: Elevate the flavor of your tomato pie by infusing it with fragrant herbs like basil and oregano, creating a harmonious blend of freshness and aromatic goodness in every bite.
- Cheesy Goodness: The combination of melted Havarti, Gruyere, or Gouda and Parmesan cheeses in this tomato pie transforms it into a creamy, savory delight that perfectly complements the juicy tomatoes and flaky crust. Usually, this pie calls for Cheddar and Mozzarella, but I really enjoy the combination of these flavors together. They are creamier and great melting cheeses.
- No added Salt: Because we salt the tomatoes first and there is plenty of sodium in the mayonnaise and cheese I don’t add salt, but feel free to add some if you prefer.
- Bake to Perfection: Bake the tomato pie until it’s golden and bubbling, typically at 350°F (175°C). The aroma of tomatoes and cheese melding together will make your kitchen smell amazing.
Follow these steps, and you’ll have a mouthwatering tomato pie that’s perfect for any meal, be it brunch, lunch, or dinner. Enjoy the delicious harmony of ripe tomatoes, creamy filling, and flaky crust in every bite!
Tips
- Cool Before Slicing: Allow the tomato pie to cool for 30 minutes after baking to make slicing and serving easier.
- Serve at Room Temperature: Serve the tomato pie at room temperature or slightly warm to bring out the best flavor.
- Storage: If you have leftovers, store them in an airtight container in the refrigerator. Reheat in the oven or an air fryer to maintain the crust’s texture and bring the melted goodness back to life.
- Variations: Get creative with your tomato pie by adding ingredients like caramelized onions, crispy bacon, or a drizzle of balsamic glaze.
- Garnish: Sprinkle fresh basil leaves, sliced tomatoes, or extra grated Parmesan cheese on top just before serving for a touch of freshness.
- Pairing: Tomato pie goes wonderfully with a crisp, green salad or as a side dish to grilled meats and seafood.
- Experiment: Don’t be afraid to experiment with different cheese and herb combinations to find your favorite flavor profile.
Gluten-Free Options
- Gluten-Free Pie Crust: Purchase a gluten-free pie crust from a store. Many brands offer gluten-free options.
- Make your own gluten-free pie crust using a blend of gluten-free flour like rice flour, almond flour, or a gluten-free all-purpose flour mix. Be sure to use a gluten-free baking powder and cold butter.
Dairy Free Options
- If you’re lactose intolerant or follow a dairy-free diet, use dairy-free alternatives like vegan cheese, dairy-free sour cream, or vegan mayonnaise in the filling.
With these tips, you’ll master the art of making and enjoying a delicious tomato pie that’s sure to impress your friends and family!
Bom Apetite!
In the realm of summer dishes, tomato pie reigns supreme. With its vibrant colors, layers of flavor, and the unmistakable taste of the season, tomato pie is a culinary masterpiece that deserves a spot in your recipe repertoire.
Have fun with this recipe. Feel free to share what you have done in the comments below or share a picture of you enjoying this delicious meal!
Enjoy your meal!
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Tomato Pie
Equipment
- 1 9 in pie dish
Ingredients
- 5-6 Oxheart tomatoes sliced
- 1-2 teaspoons of salt
- 1 bunch of fresh basil
- 1 small onion chopped
- 6 oz of grated Havarti cheese
- 8 oz of grated Gruyere or Gouda cheese
- 1/4 cup of grated Parmesan cheese
- 1 1/2 cups of mayonnaise
- 1/2 teaspoon of garlic powder
- 1 teaspoon of dried or fresh oregano
- 1/2 teaspoon of freshly ground black pepper
- 1/4 teaspoon of red pepper flakes or cayenne pepper, if desired
Instructions
- Arrange the sliced tomatoes on paper towels to drain excess moisture. Season the tomato slices with a sprinkle of salt. Let sit for 30 minutes.
- Preheat your oven to 350°F (175°C).
- If using a store-bought pie crust, follow the package instructions for pre-baking. If making your own pie crust, roll it out, place it into a 9-inch pie dish, and crimp the edges for a decorative finish. Line your pie crust with parchment paper and add pie weights or dried beans to keep the crust from puffing up. Bake in the oven for about 10-15 minutes until the edges start to brown. Remove from oven, let cool for a few minutes, and add ingredients.
- In a bowl, combine the cheeses, mayonnaise, garlic powder, oregano, black pepper, and red pepper flakes or cayenne pepper. This mixture will form the creamy filling for your pie.
- Begin assembling the pie by spreading a layer of the cheese mixture over the pre-baked pie crust.
- Next, layer the seasoned tomato slices, chopped onions, and basil on top of the cheese mixture.
- Spread the creamy filling evenly over the tomato slices, ensuring it covers them completely. Repeat assembly and then top off the pie with the last of the creamy cheesy filling.
- Bake the tomato pie in the preheated oven for about 40 minutes or until it’s golden and bubbly.
- Once done, remove the pie from the oven and allow it to cool for at least 30 minutes before slicing.
- Serve the tomato pie warm or at room temperature. Garnish with fresh basil leaves and additional grated Parmesan, if desired.
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