This fresh tomato pie is layered with cheddar and mozzarella cheese, garlic and basil! Serve this delicious vegetarian meal as a main dish or side with grilled chicken.

There was a time I absolutely detested tomatoes. Every one I ate tasted bland and flavorless (blah!) so they didn’t make it to my plate often.  

What a shame!

It wasn’t until I tasted a juicy fresh off the vine tomato that convinced me that tomatoes need to be the star of the menu more often.

Sunday Supper

The Sunday Supper Tastemakers are sharing a collection of fresh tomato recipes that will convince you that tomato angels (believe!) do exist, and you can make a variety of tasty recipes with fresh juicy sweet tomatoes!

Tomato Pie Recipe

If you are lucky enough to grow your own tomatoes then you are probably harvesting loads of those juicy babies now!

I picked up these roma tomatoes from my farmer’s market for next to nothing!

My purchase lightened the load (barely) from one of my favorite organic produce stands and my goal was to make tomato sauce, but those plans got derailed as the days ticked away.

Does that happen to you too? Big plans for a fun project that only gets to the planning stage? Humph!

Well, I can’t say I was too disappointed because I made this scrumptious tomato pie instead!

What a tasty spring and summer meal!

This pie resembles a margarita pizza, except the tomatoes are tripled from what you might be used to!

Add this pie to your brunch menu or enjoy a slice for a light lunch. This is easy to make and you can save even more time if you use a purchased pie crust like I did.

If you prefer a homemade crust, then be sure to check out the recipe I used to make these meat and potato hand pies.

NOTE: This post was originally published July 26, 2015 and has been revamped.

Yield: 6-8 servings

Tomato Pie

Print

Fresh tomato pie layered with delicious cheese. Use a pre-made crust for convenience or make your own. Delicious brunch or lunch menu idea.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• 1 9- inch pie crust
• 1 tablespoon corn meal
• 2 pounds roma tomatoes sliced in 1/4 inch thickness
• 2 teaspoons salt
• 3 garlic cloves, chopped
• 1/4 cup basil, chopped
• 1/2 cup sharp cheddar cheese, shredded
• 1/2 cup mozzarella cheese, shredded

Instructions

Bake pie according to manufactures directions and set aside to cool completely.

Preheat oven to 350 degrees

Place tomato slices on 2 layers of paper towels. Sprinkle with salt and let sit (15 minutes) while the moisture is released from the tomatoes. Blot with additional paper towels.

Sprinkle corn meal on the bottom of the cooled pie crust.

Add a layer of tomato slices on the bottom of the pie crust (overlap the slices). Sprinkle half of the garlic, basil on the tomatoes, and then half of the cheeses. Repeat the layering with the remaining ingredients. Bake for 30 minutes or until cheese is melted. Cool on a baking rack.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 270 Total Fat: 16g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 26mg Sodium: 1013mg Carbohydrates: 22g Net Carbohydrates: 0g Fiber: 3g Sugar: 5g Sugar Alcohols: 0g Protein: 10g

Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.

Sunday Supper Recipes Using Fresh Tomatoes

Chicken Recipes

• Caprese Chicken with Bacon by Family Around The Table
• Cheesy Caprese Pesto Chicken and Quinoa Casserole by Fantastical Sharing of Recipes
• Easy Balsamic Chicken with Tomatoes by Life Tastes Good
• Grilled Chicken and Pasta with Grated Tomato Sauce by A Kitchen Hoor’s Adventures

Main Courses

• Bronzed Tomato Spinach Cheddar Panini by Cindy’s Recipes and Writings
• Ground Beef Curry by Wholistic Woman
• Lamb and Fresh Tomato Curry by Sunday Supper Movement
• One Pan Pork Chop Dinner with Tomatoes by Simple and Savory
• Tuna and Tomato Bento by Ninja Baker

Pizza, Pies, and Pastas

• Angel Hair Pomodoro by Healing Tomato
• Heirloom Tomato Tart by Authentically Candace
• Pressure Canned Homegrown Tomato Sauce by What Smells So Good?
• Savory Tomato Pie with Pre-Made Crust by The Foodie Affair
• Three Cheese Tomato Basil Pie by Jersey Girl Cooks
• Tuscan Pasta with White Beans and Tomatoes by A Mind “Full” Mom

Side Dishes

• Bacon Caprese Stuffed Portobello Mushrooms by Crazed Mom
• Bloody Mary Mix by Our Good Life
• Bruschetta di Pomodoro by The Freshman Cook
• Caprese Garlic Bread with Arugula Pesto by The Crumby Cupcake
• Slow Roasted Tomatoes by Caroline’s Cooking
• Tomato Cauliflower Rice by Family Foodie
• Tomato Tulips for a Veggie Platter by Sew You Think You Can Cook

Snacks

• Cheesy Thumbprint Cookies with Green Tomato Strawberry Jalapeno Jam by Soulfully Made
• How to Make Homemade Salsa by Cosmopolitan Cornbread
• IPA (India Pale Ale) Green Tomato Pickles by Gourmet Everyday
• Italian Nachos by A Day in the Life on the Farm
• Marinated Cherry Tomatoes with Cottage Cheese by Cricket’s Confections
• Tomatoes Stuffed with Apple-Walnut Salad Filling by Asian In America
• Tropical Fruit Salsa by Pies and Plots

Soups and Salads

• 10 Minute Greek Inspired Couscous Salad by Sprinkles and Sprouts
• Burrata Caprese Salad with Balsamic Pearls by That Skinny Chick Can Bake
• Cherry Tomato and Preserved Lemon Salad by Shockingly Delicious
• Cupboard Tomato Mozzarella Salad by Food Lust People Love
• Fresh Tomato and Couscous Salad by Basic N Delicious
• Fried Green Tomato BLT Salad by Palatable Pastime
• Rustic Dill Tomato Soup by Hot Eats and Cool Reads
• Summer Tomato and Bread Soup by Monica’s Table
• Tomato & Roasted Red Pepper Soup with Pimento Grilled Cheese by Bottom Left of the Mitten

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