Real Recipes From Real Home Cooks ®

tomato pie with an italian twist

(1 rating)
Recipe by
Teresa G.
Here, KY

I decided to try a new recipe for lunch - tomato pie. It's supposed to be a "southern" thing, but I've never had it. I figured I'd give it a try since we have so many tomatoes sitting around. I narrowed it down to 3 recipes to work from. None of them sounded perfect to me, or I didn't have the exact ingredients, so I created a hybrid. It turned out great! My husband and I were both surprised at how good it is! In addition to homegrown tomatoes, it has sweet onion, fresh basil and crispy prosciutto topped with a creamy mixture of mayo, grated parmesan and smoked swiss cheeses. Delish!

(1 rating)
yield 6 -8
prep time 1 Hr
cook time 30 Min
method Bake

Ingredients For tomato pie with an italian twist

  • 1
    deep dish pie shell, blind-baked
  • 3-4 lg
    tomatoes (homegrown are best)
  • 1/2 c
  • 1/3 c
    parmesan cheese, freshly shredded, packed
  • 1/3 c
    smoked swiss cheese (or smoked gouda), packed
  • 3 slice
    prosciutto (or bacon)
  • 1 tsp
  • 1/2 lg
    sweet onion, diced
  • 5-6
    fresh basil leaves
  • salt and freshly ground black pepper
  • cherry tomato and extra basil for garnish, if desired

How To Make tomato pie with an italian twist

  • Ingredients for tomato pie.
    Gather and prep ingredients (blind-bake crust, shred cheeses, dice onion etc...)
  • Sliced tomatoes, draining in strainer over a bowl.
    Slice tomatoes 1/4-1/2 inch thick into a strainer placed over a bowl to catch juices; sprinkle tomatoes with a little salt. Allow tomatoes to drain for minimum of one hour, flipping the slices over several times.
  • Strips of prosciutto frying in nonstick skillet.
    While tomatoes are draining, cut prosciutto (or bacon) into short strips (or dice, your preference.) Fry over medium heat, with a touch of olive oil or bacon grease, until it begins to brown and crisp. Remove prosciutto from pan to a small dish or foil.
  • Diced onion and a teaspoon of butter in nonstick skillet.
    Add a teaspoon of butter and the diced onion to the same skillet; saute over medium/medium high heat several minutes, until onions begin to brown. Remove from heat; set aside.
  • Fried prosciutto in parbaked pie crust on cookie sheet.
    Preheat oven to 375 degrees F. Place blind-baked pie crust on rimmed cookie sheet. Chop or cut fried prosciutto into smaller pieces; scatter over bottom of crust. (Reserve a little bit of the prosciutto for garnish, if desired.)
  • Tomato pie filling in crust.
    Lightly blot tomato slices with a paper towel. Place one slice in center of pie crust; arrange remainder of slices, overlapping, until pie is about 3/4 full.
  • Tomato pie filling in crust.
    Sprinkle lightly with sea salt and freshly ground black pepper, then a chiffonade of fresh basil. Scatter prepared onions over all.
  • Mixing together mayo and 2 cheeses.
    Make the topping by combining 1/2 cup mayonnaise and the cheeses.
  • Mayo and cheese topping smoothed over top of tomato pie filling, ready for oven.
    Drop dollops of the cheese mixture all over the pie, then gently spread to completely cover the pie to the edge of the crust.
  • Baked tomato pie.
    Bake at 375 degrees F for 25 to 30 minutes, until top is lightly browned.
  • Garnished tomato pie.
    Allow to cool for about 20 minutes before serving. Garnish as desired. Refrigerate leftovers.