Tomato Pie Recipe (With Fresh Tomatoes)

Name: Tomato Pie Recipe (With Fresh Tomatoes)
Prep time: 15 min
Cook time: 35 min
Total time: 1 h
Yield: 8 tomato pie wedges
Ingredients: 1 tablespoon olive oil; ½ teaspoon finely chopped garlic; ¼ cup Sliced scallions; 6 tomatoes; ½ teaspoon sugar; ½ teaspoon salt; ¼ teaspoon crushed black pepper; ½ teaspoon dried oregano; ½ teaspoon red chili flakes; 1 teaspoon red wine; ¼ cup chopped scallions; 3 tablespoons chopped basil; ½ cup Eggless Mayonnaise; ½ cup shredded cheddar cheese; ½ cup shredded Mozzarella cheese; ⅓ cup shredded cheddar cheese; ⅓ cup shredded Mozzarella cheese; ¼ cup grated Parmesan- vegetarian; 2 to 3 pinches white pepper or black pepper; 450 grams pie dough

User Reviews

5.0

15 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Resting Time
10 mins
Total Time
1 hr
Servings
8 tomato pie wedges
Calories
401 kcal
Course
Main Course
Cuisine
American, International

Tomato Pie Recipe (With Fresh Tomatoes)

Chad Simpson

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My Southern American style tomato pie recipe is creamy and cheesy without the dreaded soggy bottom and with lovely tomato flavors all wrapped up in a butter pie crust. Make the most of your tomato harvest and make this yummy dish that tastes like an Italian pizza dressed up as a pie.

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Ingredients

Servings

Tomato Filling

1 tablespoon olive oil
½ teaspoon finely chopped garlic
¼ cup Sliced scallions - only the white parts or spring onion whites
6 tomatoes (medium to large) or 500 grams, chopped in 1 to 1.5 inch cubes
½ teaspoon sugar
½ teaspoon salt or add as per taste
¼ teaspoon crushed black pepper
½ teaspoon dried oregano
½ teaspoon red chili flakes or ¼ teaspoon cayenne pepper - optional
1 teaspoon red wine - optional
¼ cup chopped scallions - only the green parts or spring onion greens
3 tablespoons chopped basil or 8 to 10 basil or 2 to 3 teaspoons dried basil

For Mayo Filling

½ cup Eggless Mayonnaise
½ cup shredded cheddar cheese
½ cup shredded Mozzarella cheese

For Assembly

⅓ cup shredded cheddar cheese
⅓ cup shredded Mozzarella cheese
¼ cup grated Parmesan- vegetarian
2 to 3 pinches white pepper or black pepper

Other ingredient

450 grams pie dough or one 9 inch unbaked pastry shell

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Instructions

Make Tomato Filling

Rinse and chop tomatoes into 1 to 1.5 inch cubes. Set aside.
In a skillet or frying pan, heat olive oil. Keep the heat to low or medium-low and add finely chopped garlic and sliced scallion whites. Sauté for a minute.
Add the chopped tomatoes, sugar, crushed black pepper and salt, adjusting the seasonings to your taste. Mix very well.
Increase the heat to high or medium-high and begin to sauté the tomatoes. Initially, the tomatoes will release a lot of juice, but continue to sauté and the liquid will slowly evaporate.
Sauté until the juices are mostly evaporated. You'll know the sauce is ready when you move a spoon from the center of the pan and can see a clear bottom without any juices.
Add red chili flakes, dried oregano and red wine. Both red chili flakes and red wine are optional, but they offer a ton of flavor.
Stir and deglaze, scraping up any bits that have stuck to the bottom of the pan. *You can substitute ¼ teaspoon of cayenne for the red chili flakes.
Lastly, add the chopped scallion greens and chopped basil. Mix well and switch off the heat. Let this tomato filling cool. *If you do not have fresh basil, then substitute 2 to 3 teaspoons of dried basil instead.

Making Mayo Filling

In a mixing bowl, add ½ cup mayonnaise (eggless), ½ cup shredded cheddar cheese, ½ cup shredded mozzarella cheese. Mix thoroughly and set aside.

Par Baking Pie Crust

Take 450 grams pie dough or one 9 inch unbaked pastry shell and roll the pie crust to an even 0.5 to 1 mm thickness. Place the rolled crust on a 9 or 10 inch pie pan.
Trim the edges, then shape and flute to your liking. Puncture the crust with a fork on the sides and the top - this will allow steam to escape during the baking and result in a smooth even crust surface.
Cover crust with a kitchen towel or cling film and refrigerate for 15 minutes. Meanwhile, preheat your oven to 190 degrees Celsius (375 degrees Fahrenheit) for 15 minutes
Par bake the pie for 10 to 15 minutes. You do not need to bake it completely.

Assembling the Pie

Let the par baked crust cool to room temperature.
Then top with ⅓ cup shredded cheddar cheese.
Add the prepared tomato filling and spread it evenly.
Next top with ⅓ cup shredded mozzarella cheese.
Using a spoon, dollop the mayo filling all over. Gently spread the filling out to the edges using a small silicone spatula, an offset spatula, or even the back of a spoon.
Lastly, sprinkle ¼ cup grated vegetarian parmesan and 2 to 3 pinches of white or black pepper.
Bake at 190 degrees Celsius (375 degrees Fahrenheit) for 30 to 35 minutes until the edges and sides of the crust are golden.
Remove and allow to rest for 10 minutes. Serve hot and garnish with chopped parsley, basil, scallion greens, cilantro or chives.

Notes

Tomatoes: Ensure to use fresh ripe, red tomatoes. Tomato varieties that are good for this recipe are plum and Roma tomatoes.
Canned Tomatoes: To get the best taste and texture, ensure using whole Italian variety of tomatoes and their sauce. Chop them and use. However, the flavor will be better as compared to canned diced tomatoes.
Red wine: If you don’t want to use red wine, then deglaze with a teaspoon of water. You won’t get the same taste or acidity with water, but it will surely help to remove the browned bits from the bottom of the pan.
Cheese: You would require mozzarella cheese, cheddar cheese and vegetarian parmesan cheese for this recipe. Use either a mild or sharp cheddar, and either yellow or white variety. Make sure to get the pressed, aged mozzarella cheese. Fresh mozzarella has too much moisture that will lead to a soggy bottom in the pie.
Crisp pie bottom: To get a crispy pie bottom, the pan has to be kept close to the bottom heating element. So, move your oven rack to the bottom third of the oven.

Nutrition Information

Show Details

Serving 1tomato pie wedge Calories 401kcal (20%) Carbohydrates 35g (12%) Protein 11g (22%) Fat 24g (37%) Saturated Fat 9g (45%) Cholesterol 25mg (8%) Sodium 693mg (29%) Potassium 314mg (9%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 1129IU (23%) Vitamin B1 (Thiamine) 1mg Vitamin B2 (Riboflavin) 1mg Vitamin B3 (Niacin) 2mg Vitamin B6 1mg Vitamin B12 1µg Vitamin C 14mg (16%) Vitamin D 1µg Vitamin E 1mg Vitamin K 34µg Calcium 209mg (21%) Vitamin B9 (Folate) 60µg Iron 2mg (11%) Magnesium 27mg Phosphorus 186mg Zinc 1mg

Nutrition Facts

Serving: 8tomato pie wedges

Amount Per Serving

Calories 401 kcal

% Daily Value*

Serving	1tomato pie wedge
Calories	401kcal	20%
Carbohydrates	35g	12%
Protein	11g	22%
Fat	24g	37%
Saturated Fat	9g	45%
Cholesterol	25mg	8%
Sodium	693mg	29%
Potassium	314mg	7%
Fiber	3g	12%
Sugar	5g	10%
Vitamin A	1129IU	23%
Vitamin B1 (Thiamine)	1mg
Vitamin B2 (Riboflavin)	1mg
Vitamin B3 (Niacin)	2mg
Vitamin B6	1mg
Vitamin B12	1µg	42%
Vitamin C	14mg	16%
Vitamin D	1µg	5%
Vitamin E	1mg
Vitamin K	34µg
Calcium	209mg	21%
Vitamin B9 (Folate)	60µg
Iron	2mg	11%
Magnesium	27mg	7%
Phosphorus	186mg
Zinc	1mg