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.


★★★★★ 1 vote

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

How to Make Roasted Tomato Pie Mexican Thai Style


  1. Flakiest Pie Crust ever
    This recipe is made using a pre-baked pie crust.
    This picture is of an UNBAKED pie crust.
  2. Slice 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.
  3. Grate cheese, I use Asadero cheese, which is similar to muenster. Chop about 1 c of fresh cilantro.
  4. This is the Thai garlic chile sauce I use.
  5. Scatter 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.
  6. Bake at 375° on middle rack for about 40 min or till cheese in melted. Once pie has cooled, garnish with additional cilantro.

Printable Recipe Card

About Roasted Tomato Pie Mexican Thai Style

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

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