Savory Summer Tomato Pie

cathy tate


Many people forget that tomatoes are fruit and not vegetables. This recipe combines the summer elements of savory and sweetness to make a wonderful addition to any meal.


★★★★★ 1 vote

20 Min
50 Min


  • 1 pkg
  • 1 small
    red bell pepper, chopped
  • 1/2 medium
    purple onion, chopped
  • 2 clove
    garlic, minced
  • 2 Tbsp
    olive oil
  • 4 large
  • 1 c
    evaporated milk
  • 1 tsp
  • 1/2 tsp
  • 8 oz
    monterey jack cheese, shredded
  • 3 medium
    plum tomatoes, sliced
  • 2 Tbsp
    fresh basil, chopped

How to Make Savory Summer Tomato Pie


  1. Preheat oven to 425 degrees. Fit piecrust into a 9-inch deep-dish pan. Prick bottom and sides with a fork and bake for 10 minutes. Remove and set aside. Turn oven down to 375 degrees. Saute red bell pepper, onion and garlic in olive oil for 5 minutes or until tender. Stir in basil.
  2. In a separate bowl, whisk together eggs, milk, salt and pepper. Stir in sauteed vegetables and cheese. Pour into crust. Top with tomato slices and bake at 375 degrees for 45-50 minutes or until set. Let stand 5 minutes before serving.
  3. TIP:

    Cover edges of crust with aluminum foil during baking to prevent them from getting too brown.

Printable Recipe Card

About Savory Summer Tomato Pie

Course/Dish: Other Side Dishes
Main Ingredient: Fruit
Regional Style: Southern
Dietary Needs: Vegetarian

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