tomato pie

★★★★★ 2
a recipe by
Linda Wasko
Beaver, PA

It's that time of year. Fresh tomatoes from the farmers market or, if you're lucky, from your own garden. The first time I heard about this pie, it sounded very strange. It was really good, though. Of course, I added some bacon, garlic and mozzarella cheese. I found another recipe for this but didn't care for it as much. However, I did steal the croutons idea from that one and changed to flavored instead of plain. It's awesome. Extremely flavorful and gets requested for every picnic we go to. WAIT A MINUTE!!!!! Do you think that's why I get invited? Enjoy!

Blue Ribbon Recipe

This savory tomato pie is delicious! We see why Linda gets invited to every picnic. It's creamy, tangy, and seasoned to perfection. We love the crushed croutons in the pie. They absorb the juices and keep the pie from having a soggy bottom. The end result is similar in taste to a BLT, just minus the lettuce. Yum! When cut into the slice may not be the prettiest when served, but it's mighty tasty.

— The Test Kitchen @kitchencrew
★★★★★ 2
serves 8
prep time 30 Min
cook time 30 Min
method Bake

Ingredients For tomato pie

  • 1
    9-inch pie shell
  • 1 1/2 c
    flavored croutons, I like to use the garlic and herb flavor
  • 5 or 6
    plum tomatoes, peeled and diced. you want a nice tomato base, so use more or less depending on size of tomato
  • 4
    green onions, sliced to preferred thickness; Use the white and the green parts (If you don't have green onion regular will work, just dice very small)
  • 1 c
    bacon, fried crispy and chopped
  • fresh basil, to taste or dried basil, to taste
  • 2-3 clove
    garlic, minced (I use more, but I really love garlic)
  • 1/2 tsp
    dried oregano
  • salt and pepper, to taste
  • 1 c
    light mayonnaise, not salad dressing
  • 1/2 c
    cheddar jack cheese
  • 1/2 c
    mozzarella cheese

How To Make tomato pie

  • Blind baking the crust.
    Blind bake the pie shell on 425 F until light brown (about 10 minutes).
  • Placing crushed croutons into the baked pie shell.
    Place croutons in a baggie and break into smaller pieces with a mallet. Then spread in bottom of pie crust. They will absorb excess juices from the tomatoes plus add additional flavor.
  • Topping croutons with diced tomatoes.
    Spread the diced tomatoes over the croutons.
  • Adding seasoning, bacon, and green onions to the pie.
    Sprinkle salt and pepper, crushed garlic, basil, oregano, onions, and bacon over the tomatoes.
  • Spreading cheese and mayonnaise mixture on top of pie.
    Mix mayo with the cheeses. Spread over the top to the edges.
  • Unbaked pie sprinkled with bacon and green onions.
    You can toss some additional bacon and onion on top for presentation.
  • Baking the pie in the oven.
    Bake at 350 F for approximately 25 minutes. When the top is nice and golden, it's done.
  • Tomato pie freshly baked from the oven.
    Let cool for 10 to 15 minutes then dig in. It's wonderful when warm, but just as good at room temperature.