Tomato Pie Recipe (With Fresh Tomatoes)
User Reviews
5
10 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
35 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)
Report
Tomato Pie with Fresh Tomatoes combines a sautéed, seasoned tomato filling with layers of shredded cheddar, mozzarella, and Parmesan cheeses set in a pie crust. The tomatoes are cooked down to a thick base enhanced with garlic, scallions, herbs, and optional red wine and chili flakes. The assembly creates a savory, creamy pie with a crisp bottom.
Description
This tomato pie starts by sautéing fresh chopped tomatoes with olive oil, garlic, and scallion whites. The tomatoes are cooked over medium heat until most juice evaporates, concentrating their flavor. Seasonings include sugar, salt, black pepper, oregano, and optional red chili flakes or cayenne, along with red wine to deglaze the pan.
The filling also incorporates fresh basil and green parts of scallions. The tomato mixture is combined with a mayonnaise and shredded cheddar and mozzarella cheese blend. The pie is layered with additional cheese varieties on a 9-inch pie dough or unbaked pastry crust. Baking results in a pie with a creamy, savory filling and a crisp, golden crust.
For best results, ripe plum or Roma tomatoes are recommended to reduce excess moisture. A pressing-aged mozzarella and aged cheddar balance moisture and flavor, while focusing on a crisp crust by positioning the oven rack near the bottom heating element helps prevent sogginess.
Share:
Ingredients
Tomato Filling
- 1 tablespoon olive oil
- ½ teaspoon garlic finely chopped
- ¼ cup scallions only the white parts or spring onion whites, sliced
- 6 tomato 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 black pepper crushed
- ½ teaspoon oregano dried
- ½ teaspoon red chili flakes or ¼ teaspoon cayenne pepper - optional
- 1 teaspoon red wine - optional
- ¼ cup scallions only the green parts or spring onion greens, chopped
- 3 tablespoons basil or 8 to 10 basil or 2 to 3 teaspoons dried basil, chopped
For Mayo Filling
- ½ cup eggless mayonnaise
- ½ cup cheddar cheese shredded
- ½ cup mozzarella cheese shredded
For Assembly
- ⅓ cup cheddar cheese shredded
- ⅓ cup mozzarella cheese shredded
- ¼ cup Parmesan Cheese grated, vegetarian
- 2 to 3 pinches white pepper or black pepper
Other ingredient
- 450 grams pie dough or one 9 inch unbaked pastry shell
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
- Use ripe plum or Roma tomatoes to minimize excess moisture in the pie filling.
- If opting for canned tomatoes, choose whole Italian varieties and chop them yourself for better texture and flavor.
- Substitute red wine with a teaspoon of water if desired; this will aid deglazing though with less acidity.
- Use pressed, aged mozzarella cheese rather than fresh mozzarella to avoid soggy pie bottoms.
- To achieve a crispy pie crust, place the pie on the oven rack positioned at 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
(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
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 |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
10 reviews
Excellent
Other Recipes
You'll Also Love
