Roasted Tomato Pie Mexican Thai Style

Lynn Socko


I had an abundance of Roma tomatoes, and this is my favorite flavor combo for eating tomatoes, so today I tried it out in pie form.

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45 Min
40 Min


8-10 medium
roma tomatoes, or your favorite
2 c
grated mexican cheese
**thai garlic chile sauce
**fresh chopped cilantro
**olive oil
**pre baked pie crust


Step 1 Direction Photo

1Flakiest Pie Crust ever
This recipe is made using a pre-baked pie crust.
This picture is of an UNBAKED pie crust.

Step 2 Direction Photo

2Slice tomatoes fairly thick. You can roast these various ways, in a skillet, in the oven, on a grill. I used my electric griddle. Drizzle olive oil on cooking surface, place tomato slices on and cook on med high heat for about 5 min. Flip and turn off heat. Set aside until ready to use.

Step 3 Direction Photo

3Grate cheese, I use Asadero cheese, which is similar to muenster. Chop about 1 c of fresh cilantro.

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4This is the Thai garlic chile sauce I use.

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5Scatter a small amount of grated cheese on bottom of pie crust. Place tomatoes around, then spoon small amount of Thai sauce on each tomato, then sprinkle on some chopped cilantro. Repeat process with one or two more layers, it will depend on how many tomatoes you use, how large around they are and how many you use per layer. For final layer, leave off the cilantro and add a little more cheese on top.

Step 6 Direction Photo

6Bake at 375° on middle rack for about 40 min or till cheese in melted. Once pie has cooled, garnish with additional cilantro.

About this Recipe

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: Mexican