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Tomato Pie Recipe

Updated on March 16, 2016
nifwlseirff profile image

Kymberly loves to cook, bake and preserve. She'd love more time to experiment in the kitchen and come up with delicious (healthy) recipes!

Tomato pie with a parmesan olive crust.
Tomato pie with a parmesan olive crust. | Source

With an elegant top of overlapping sliced tomatoes, this delicious tomato pie is at home on a formal dinner table, but is also great for a family meal or as a side dish at barbecues and picnics.

This super-flexible and delicious pie is best made with home-grown tomatoes, straight from the vine, and fresh herbs from the garden.

Packed with vegetables, vitamins and minerals, this is a healthy and tasty meal or side dish.

Pie variations

Vegetable layers: You can add variety with a layer of your favorite sauteed vegetables. Onions, zucchini (courgettes), red bell peppers (capsicum), eggplants, or even finely sliced steamed green beans or snow peas can work well.

Vegetables in the crust: Chopped preserved vegetables like olives, sun-dried tomatoes or antipasto can be added to the cheesy crust.

Different cheeses: Crumbled feta cheese between the vegetable and base layers can taste delicious - decrease the amount of parmesan in the crust to allow the feta taste to shine through.

Different flours: You can use wholemeal flour, add some toasted grains or oats, or replace some of the flour with polenta for a different texture and taste.

You could even make a crust with cooled mashed potatoes mixed into the flour mixture with the milk.

Herbs and spices: Use any combination of fresh and dried herbs and spices that you enjoy.

Personally I love basil with tomatoes and rosemary, and mustard and chili peppers in the cheese crust.

Beautiful layered tomato top, sprinkled with fresh basil.
Beautiful layered tomato top, sprinkled with fresh basil. | Source

Perfect pie for vegetarians

Lacto-ovo vegetarians can enjoy this pie by leaving out the bacon - it's completely optional, and tastes just as good without it.

In fact, if you want to serve this pie as a cold dish at a picnic, make the vegetarian version - it tastes wonderful cold.

Omitting the bacon also reduces the calories and fat content of the pie, making it a better choice when on a diet.

Tomato parmesan pie

Nutrition Facts
Serving size: 1 slice
Calories 428
Calories from Fat225
% Daily Value *
Fat 25 g38%
Saturated fat 13 g65%
Carbohydrates 35 g12%
Sugar 2 g
Fiber 6 g24%
Protein 17 g34%
Cholesterol 110 mg37%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Modifications for food allergies

Gluten free - swap the plain flour and baking powder for a gluten-free flour and gluten-free baking powder.

Dairy free - omit the cheeses and milk, instead using 60ml (¼ cup) water and 2 tablespoons of olive oil, and add 90g (¾ cup) extra flour.

Use a dairy-free margarine instead of butter, both in the crust and to grease the glass casserole dish.

Which eggs are best?

Free-range eggs have a better nutritional content than battery hens, and the birds are able to go outside and scratch - healthier and happier.

Organic egg-laying hens are fed organic feed, free of GMO grains and are not routinely treated with antibiotics. Less residue from pesticides and antibiotics are in organic eggs.

The best eggs are your backyard variety, when you know the hens have been fed organic feed, and they are healthy and happy.

→ Learn more about the differences between the various types of eggs.

Vitamins and minerals, per slice

Vitamins
% Daily Intake
Minerals
% Daily Intake
A
29
Calcium
36
C
73
Iron
16
D
28
Magnesium
13
E
39
Phosphate
31
Thiamin (B1)
14
Potassium
17
Riboflavin (B2)
17
Sodium
42
Niacin (B3)
13
Zinc
12
B6
19
Copper
18
Folate (B9)
12
Manganese
27
B12
11
Selenium
34
Tomato basil pie with a parmesan olive crust
Tomato basil pie with a parmesan olive crust | Source
5 stars from 3 ratings of Tomato pie with a parmesan crust

Cook Time

Prep time: 30 min
Cook time: 45 min
Ready in: 1 hour 15 min
Yields: Serves 8 people as a main dish with a side salad

Summary of instructions

  1. Line and butter a glass or pyrex casserole dish.
  2. Finely chop herbs and slice the tomatoes and vegetables. Drain the chopped or crushed tomatoes. Finely grate the cheeses.
  3. Lay the tomato slices in the casserole dish, spoon over the drained chopped tomatoes and chopped herbs.
  4. Saute the vegetable mixture (with bacon, if using) and allow to cool, then layer on the chopped tomato and herb mixture.
  5. Make the parmesan scone dough - whisk flour, salt, baking powder and spices together. Make a well. Mix in whisked egg and milk. Mix in cheeses. Fold in chopped olives (if using).
  6. Drop spoonfuls onto the pie, until covered.
  7. Bake for 45 minutes, or until the dough is golden and cooked through.
  8. Carefully invert onto serving plate.

Prepped ingredients

Click thumbnail to view full-size
Chopped basil and majoram, and finely minced parsley and rosemary.Milk and eggsChopped olivesSliced onions, red bell peppers, tomatoes and bit of bacon.
Chopped basil and majoram, and finely minced parsley and rosemary.
Chopped basil and majoram, and finely minced parsley and rosemary. | Source
Milk and eggs
Milk and eggs | Source
Chopped olives
Chopped olives | Source
Sliced onions, red bell peppers, tomatoes and bit of bacon.
Sliced onions, red bell peppers, tomatoes and bit of bacon. | Source

Ingredients

  • 6 Roma tomatoes, sliced
  • 800g (large can) chopped or crushed tomatoes, drained
  • 225g (1.5 cups) plain flour
  • 3 teaspoons baking powder
  • 1 teaspoon mustard seeds, toasted
  • 1 teaspoon sesame seeds, toasted
  • 1 teaspoon salt
  • 0.5 teaspoon pepper
  • 0.5 teaspoon red chili pepper flakes
  • 100g (1 cup) parmesan cheese, finely grated
  • 50g (0.5 cup) vintage cheddar cheese, finely grated
  • 125g (0.5 cup) cold unsalted butter, cut into chunks
  • 2 eggs
  • 80ml (1/3 cup) milk
  • small handful black or green olives, chopped
  • 1 onion, halved and thinly sliced
  • 1 red bell pepper (capsicum), thinly sliced
  • 100g (4 oz) bacon, chopped
  • large handful fresh basil, finely chopped
  • leaves from 2 stems fresh rosemary, finely chopped
  • a few sprigs fresh majoram or oregano, finely chopped
  • 4 sprigs fresh parsley, finely chopped

Tip: Fresh, home-grown produce really is the best for this pie - try growing your own tomatoes and herbs - it's really easy!

Detailed instructions and hints

1. Butter and line the base of a glass casserole dish. It works without the lining, but it makes it easier (and neater) when turning the pie onto the serving plate.

Note: Don't preheat your oven - glass and Pyrex casserole dishes can break when moving quickly from room temperature to very hot (inside the oven).

Grinding toasted spices and salt in a mortar and pestle.
Grinding toasted spices and salt in a mortar and pestle. | Source

2. Grind the mustard, salt, pepper, chilli flakes and sesame seeds to a fine powder with a mortar and pestle.

Tip: Toasted spices add a deeper, nuttier flavor. You can toast them on a dry baking sheet in an oven, or in a frying pan without oil.

3. Sauté the sliced capsicum, onion and bacon in a non-stick frying pan with a little butter or oil. Use a low heat - they should be soft and not browned. Set aside to cool.

You can add other flavors to this mix as it cooks - garlic and paprika powder work well. Cumin and ground coriander add a more complex Asian-inspired flavor.

Click thumbnail to view full-size
Flour, baking powder and spices in a food processor.Adding the grated cheese.Adding the butter to the flour mixture.Mixing the crust - milk and eggs in a well in the flour-cheese mixture.Olives added to the crust mixture.
Flour, baking powder and spices in a food processor.
Flour, baking powder and spices in a food processor. | Source
Adding the grated cheese.
Adding the grated cheese. | Source
Adding the butter to the flour mixture.
Adding the butter to the flour mixture. | Source
Mixing the crust - milk and eggs in a well in the flour-cheese mixture.
Mixing the crust - milk and eggs in a well in the flour-cheese mixture. | Source
Olives added to the crust mixture.
Olives added to the crust mixture. | Source

Tip: Microplane graters are the best for grating parmesan. So sharp, they make grating anything so much easier!

4. You can use a food processor or mix the crust ingredients by hand:

  • Blend the flour, baking powder, and ground spices.
  • Add the finely grated cheeses and whiz until well mixed.
  • Drop the chunks of butter over the mixture in the food processor and blend until it resembles breadcrumbs (or rub the butter into the flour mixture by hand).
  • Tip into a bowl and make a well in the center.
  • Whisk together the eggs and milk. Tip into the center of the flour mixture and mix gently until well combined.
  • Fold the chopped olives gently through the crust mixture.

Click thumbnail to view full-size
Sliced tomato layer in the casserole dish.Tomato layer with extra pepper and herbs.Tomatoes covered in the drained, canned chopped tomatoes and more herbs.The sauteed vegetable and bacon layer.The rest of the herbs added, before the crust is spooned on.
Sliced tomato layer in the casserole dish.
Sliced tomato layer in the casserole dish. | Source
Tomato layer with extra pepper and herbs.
Tomato layer with extra pepper and herbs. | Source
Tomatoes covered in the drained, canned chopped tomatoes and more herbs.
Tomatoes covered in the drained, canned chopped tomatoes and more herbs. | Source
The sauteed vegetable and bacon layer.
The sauteed vegetable and bacon layer. | Source
The rest of the herbs added, before the crust is spooned on.
The rest of the herbs added, before the crust is spooned on. | Source

Easy to grow herbs

You can use dried herbs instead of fresh - decrease the quantities, as the taste is stronger when dried.

But, this pie tastes so much more delicious and summery when made with fresh herbs. They are easy to grow, even in a small balcony garden!

5. Lay the sliced tomatoes at the bottom of the casserole dish, so the slices overlap and cover the bottom completely.

Sprinkle with some of the chopped herbs, and extra freshly ground black pepper if you would like.

6. Spoon over and spread out the drained crushed or chopped tomatoes.

Sprinkle over more of the chopped herbs.

Note: If there is too much water left in these tomatoes, it can make the crust soggy.

7. Layer in the sautéed vegetable mixture and spread to evenly cover the tomatoes.

Sprinkle over the remaining chopped herbs.

Click thumbnail to view full-size
Dolloping spoonfuls of the parmesan olive crust mixture over the vegetables.Into a cold oven, then cooked at 180C (350F) for 30 minutes.After cooking - it's boiling hot!After turning the pie onto the serving plate.A slice of tomato parmesan pie, with extra basil. Nom!
Dolloping spoonfuls of the parmesan olive crust mixture over the vegetables.
Dolloping spoonfuls of the parmesan olive crust mixture over the vegetables. | Source
Into a cold oven, then cooked at 180C (350F) for 30 minutes.
Into a cold oven, then cooked at 180C (350F) for 30 minutes. | Source
After cooking - it's boiling hot!
After cooking - it's boiling hot! | Source
After turning the pie onto the serving plate.
After turning the pie onto the serving plate. | Source
A slice of tomato parmesan pie, with extra basil. Nom!
A slice of tomato parmesan pie, with extra basil. Nom! | Source

8. Cover the entire top of the vegetables with spoonfuls of the crust mixture. Press lightly to make a roughly even surface. Small gaps will close during baking.

8. Bake in a medium oven, 180ºC (350ºF) for approximately 30-40 minutes.

The crust should be golden brown and cooked through.

Did you know?

Lycopene is a power anti-oxidant, found mostly in tomatoes. It turns down the body's inflammatory response, and some studies have proposed it can fight various cancers, diabetes, heart disease and osteoporosis.

If you suffer from an inflammatory condition - arthritis, sciatica, and even costochondritis and fibromyalgia, consider adding or increasing whole ripe tomatoes to your diet to help fight inflammation and pain!

9. Cool for 5-10 minutes, then carefully invert onto a serving plate.

Decorate with more fresh herbs, and serve with a salad or steamed greens.

Eat within 1-2 days

As the crust becomes soggy over time with the juices from the tomatoes and sauteed vegetables, it is best eaten the day it is cooked.

If there are any leftovers, something that rarely happens, store in a closed plastic tub in the fridge.

Re-heat leftover pie in an oven until warmed through, microwaves make the crust uncomfortably chewy.

Tomato parmesan pie.
Tomato parmesan pie. | Source

What are your favorites?

What are your favorite flavors to add to ripe tomatoes? Why?

With home-grown fresh tomatoes, I love black pepper, rosemary, basil, hot chili peppers and sweet red bell peppers. For me, it's the taste of summer!

Let us know in the comments below!

Comments

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    • Just Ask Susan profile image

      Susan Zutautas 4 years ago from Ontario, Canada

      This look delicious! I've never heard of or had tomato pie but I love tomatoes, so I will have to try your recipe.

      Voted up, awesome, useful, sharing and pinning.

    • donnah75 profile image

      Donna Hilbrandt 4 years ago from Upstate New York

      I tried to make a tomato pie last summer, and it was a total fail. Maybe I will try again with your recipe to see if I can do better. Thanks for sharing.

    • cardelean profile image

      cardelean 4 years ago from Michigan

      My mouth is watering!!!! My husband just brought home a whole bucket of tomatoes from his parents farm. I am definitely going to be making this recipe! Thanks so much for the inspiration!

    • nifwlseirff profile image
      Author

      Kymberly Fergusson 4 years ago from Villingen Schwenningen, Germany

      Susan - thank you so much! It's a staple recipe in my household during summer -- fresh, home-grown tomatoes can't be beaten!

      Donnah - It's a super easy recipe, despite the huge ingredients list (it is extremely customizable!) The only scary bit is turning it onto the serving plate. Let me know what you think when you make it!

      Cardelean - this pie and my tomato mint salad are favorites for using up a glut of fresh tomatoes, although looking at my plants, I'm going to have far more than I can use in normal cooking soon! Enjoy!

      naimishika - thank you!

    • vespawoolf profile image

      vespawoolf 4 years ago from Peru, South America

      I can't wait to try this recipe! The tips are great, like avoiding temperature extremes with Pyrex dishes. I also use free range chicken eggs purchased from a community farmer I trust. I'll try this with the bacon and all the lovely fresh herbs. As always, your banner-style photos are beautiful. Voted up and shared!

    • nifwlseirff profile image
      Author

      Kymberly Fergusson 4 years ago from Villingen Schwenningen, Germany

      Thanks Vespa - I hope you enjoy it! I've had one pyrex dish break when I put it in a hot oven from the fridge, and I definitely don't want anyone to repeat this messy mistake!

    • profile image

      summerberrie 4 years ago

      Okay, this was on my list to write as an extension of my southern recipes. But your recipe looks so good and is written so well the only thing left for me to do is share it!

    • nifwlseirff profile image
      Author

      Kymberly Fergusson 4 years ago from Villingen Schwenningen, Germany

      Summer - Thank you so much! I'm quite unfamiliar with southern cookery - I shall delve through your collection to try some others!

    • anglnwu profile image

      anglnwu 3 years ago

      I love baked tomatoes and this pie seems yummy. Got to give it a try. Thanks for sharing and rated up.

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