View Full Version : Tomato Pie

07-24-2006, 12:26 PM
I don't have photos online yet (I'll add one tonight), but I've been asked for the recipe to tomato pie. It's on my blog. (http://buckymcoinkumsbbq.typepad.com)
But here is the same recipe, without all my ramblings:

4-5 med sized, peeled, fresh tomatoes (not Romas)
2 tsp sugar
salt and pepper to taste
1 tsp dried basil
1 tsp dried oregano
1 tsp dried tarragon
1 1/2 cups grated mild cheddar cheese
3/4 cup real mayonaise

Slice the tomatoes in medium to thin slices (I prefer thin) and lay in a 9" pie pan evenly. Sprinkle the top with the sugar, salt, pepper and herbs.

Mix the cheese and mayo so that the cheese is somewhat spreadable, and spread the mixture over the tomatoes.

Crush the crackers and sprinkle the crumbs evenly over the cheeses to form something of a 'crust' (it may take a little over half a sleeve of crackers, or more if you like more 'crust').

Bake at 350 for 30 minutes, let it set, and enjoy.

To take out the watery-ness, lay the tomato slices on paper towels first, with a touch of salt, and let them drain away for 15 minutes.

Another way to make this is to use a regular pie crust, baked for 10 minutes at 400, with no cracker on top.. For this method, get as much water out of the tomatoes as you can first.

07-24-2006, 12:32 PM
Similar to Paula Deen's tomato pie:

I've made this a bunch of times. Good stuff!

07-24-2006, 12:48 PM
That's the first I ever heard of it... she's from SC, which is, supposedly, where it came from. First time I saw it on her show, I thought it looked and sounded horrible!

07-24-2006, 02:01 PM
Thanks for the recipe Curt. I've got a greenhouse full of tomatoes, basil, oregano and tarragon so I'm all set.

I've cooked sweet onion pies and quiche in my Egg and they turn out mighty good. Might have to give one of these a try too. Most things with cheese, tomato or tomato sauce like pizza, lasagna etc, come out with that "brick oven flavor".

07-24-2006, 08:18 PM
Here are a couple of pics:


07-24-2006, 08:47 PM
time for a new monitor this one didnt taste to good tried to get a bite of that pie, thanks for sharing Curt

07-24-2006, 08:50 PM
I wore a hole in my LCD trying to do a scratch and sniff.
Guess I'll just have to make one myself and see.

07-24-2006, 09:03 PM
Looks real good Curt. Recipe sounds a lot like a deal my mom used to make way back when. She made it in a baking pan, and called it tomato casserole. Good stuff. Always making it when the garden tomatoes were overwhelming us in late summer.
I got to try your version, makes my mouth water.

07-24-2006, 09:46 PM
We had BLT's tonight... I'm thinking some crumbled bacon would be a good addition to the tomato pie!

07-24-2006, 09:52 PM
Curt, you are a genius. Bacon would be perfect.

07-04-2011, 02:33 PM
M u s t

T r y

T h i s!

07-04-2011, 02:42 PM
Do you think that would work with fresh mozzarella, or is that cheese too wet?


07-04-2011, 02:44 PM
The pics are not showing up for me. Did I forget to pay my pr0n bill?


07-04-2011, 02:56 PM
Mozz doesn't have the right flavor for this, I don't think.. I love mozz and tomato, but the cheddar is needed.

CD, there aren't any photos here, and it appears someone has tried to use my old blog address... I just contacted Typepad about it. Try this instead: http://livefireonline.com/2007/09/06/tomato-pie/

07-04-2011, 02:58 PM
That sound good ,have all the herbs in my herb garden, might try it when my tomatoes come in

07-04-2011, 03:01 PM
Oh for fark sakes! Those pics are driving me NUTS! I gotta get me one of these.

07-04-2011, 03:08 PM
This seems like something I need to try.

07-04-2011, 03:17 PM
BTW targon is kinda hard to find in stores

07-04-2011, 03:21 PM
Mozz doesn't have the right flavor for this, I don't think.. I love mozz and tomato, but the cheddar is needed.

CD, there aren't any photos here, and it appears someone has tried to use my old blog address... I just contacted Typepad about it. Try this instead: http://livefireonline.com/2007/09/06/tomato-pie/

Oh, that does look good.

Do you serve it hot off the grill, or let it set up a bit, like a quiche?


07-04-2011, 04:08 PM
You can serve it right away.. there's nothing to set up like the eggs in a quiche.

07-04-2011, 05:55 PM
Love tomato pie - it's a summer staple around here.
Just for giggles I made mini tomato pies for an appetizer for a party -
Diced and drained the tomatoes...
Pie Crust
Precook the crusts...

07-04-2011, 05:59 PM
L-M, those little tomato pie tarts look really good. That is definitely good drinking food.


07-04-2011, 06:26 PM
l-m, grat idea on the minis... I like lots of herbs on my, which is why I have them all going nuts in my garden.

This time, I'm doing a real pie crust, with the cheese on the bottom, to see if it keeps the crust from being soggy.

07-04-2011, 06:34 PM
That is the biggest challenge Curt - but I do love a good tomato pie!

07-04-2011, 06:50 PM
l-m, the recipe I was given by a woman in the low country in SC just didn't use the bottom crust... crushed saltines go on top, and it works great that way, too.

We'll see if this works.





07-04-2011, 07:45 PM
And the final product worked pretty darn well.


07-04-2011, 07:47 PM
CUT IT!!!!! Let's see it.

07-04-2011, 07:48 PM
Oh my, that does looks really good.

07-04-2011, 08:08 PM
As you wish...


07-04-2011, 08:14 PM
We love tomato pie! the bacon really makes it great. I like the idea of the little ones. Will have to try when the tomatoes get god and ripe.

07-04-2011, 08:19 PM
How did it work out putting the cheese on the bottom??

07-04-2011, 08:30 PM
It was great... the flavor is still there, but the tomatoes got a bit of a char on them that was great tasting, and the texture turned out really well.

I had the tomato slices in a colander for about an hour with salt to get liquid out of them. The tomatoes were all heirloom, and less watery than some tomatoes might be.