This tomato pie has been the source of an odd craving for a few months now. I first saw the picture and link on my Facebook feed, and I’ve been patiently waiting for heirloom season to arrive ever since. Thankfully, I spotted a pile of those big, slightly ugly, and colorful tomatoes in the grocery store this week… and it was Game On!
I had never heard of a tomato pie before (must be a southern thing), but I love tomatoes, especially when they get all ripe and juicy in the summer! The heirlooms are incredibly sweet. A major summer treat! I tweaked the recipe a tad by adding some cubed ham just for fun.
Quick Anecdote: I knew a tomato pie for dinner wouldn’t fly with my husband. It just so happened that the day I planned to make this feast for the veggie lover’s soul, a traveling BBQ truck pulled up outside my apartment in all its smokey/manfood glory. Problem solved! I got my tomato pie for dinner, and huzzy got a big container of ribs drenched in more BBQ sauce than a Southern cook-off in the summer!
HEIRLOOM TOMATO PIE
(Adapted from Rosie’s Country Baking)
1 store bought, frozen deep dish pie crust
3 large heirloom tomatoes thinly sliced
1/2 red onion, chopped
1 Tbsp vegetable oil
3/4 cup of cubed ham
2 Tbsp chopped herbs – basil and parsley
1/2 cup freshly grated Gruyere cheese
1/2 cup freshly grated Parmigiana cheese
1/4 cup mayonnaise
freshly ground pepper
1. Take frozen pie shell out of the freezer to thaw while you prepare the rest of the ingredients. Preheat oven at 350.
2. Slice the tomatoes and press with a paper towel to soak up some of the moisture. Sprinkle with salt.
3. Saute onion in oil until tender.
4. In a bowl, stir together cheeses and mayo.
5. Begin to fill your pie shell: Layer the shell with tomato slices and herbs. Lightly Salt and pepper each layer. End with a layer of cubed ham. Spread the cheese/mayo mixture over the top. Bake for 30-40 minutes until cheese is bubbling and crust is golden.