Better than a pizza pie, try this unique tomato recipe: Tomato Pie! If you garden tomatoes or buy them at the farmer’s market, this is a perfect recipe to try out, you’ll love the fresh taste of this fresh, veggie-filled pie.
Fresh & Juicy Tomato Pie!
Ingredients you will need:
- 1 9-inch pie shell, pre-baked*
- 1/2 yellow or red onion, chopped
- 3-4 tomatoes (homegrown garden are best), cut in half horizontally, squeezed to remove excess juice, roughly chopped, to yield approximately 3 cups chopped tomatoes
- 1/4 cup sliced basil (about 8 leaves)**
- 2 cups grated cheese (combination of sharp cheddar and Monterey Jack, or Gruyere or Mozarella)
- 3/4 cup mayonnaise
- 1 teaspoon (or more to taste) of Frank’s Hot Sauce (or Tabasco)
- Salt and freshly ground black pepper
*Read about how to make the best homemade pie crust from scratch in this Rada blog post.
**To slice basil, roll them up like a cigar, starting at one end slice the “cigar” crosswise in thin slices.
Preheat your oven to 350 degrees. Then squeeze as much moisture as you can out of the chopped tomatoes, using either paper towels, a clean dish towel, or a potato ricer.
A great way to slice up your tomatoes is to use the Rada Cutlery Tomato Slicer. This knife won’t squash tomatoes or other vegetables, like the onions that need to be chopped next.
Sprinkle the bottom of the pre-cooked pie shell with chopped onion. As you can see, the Rada Cutlery Flexible Cutting Board works great for this task of both chopping and transferring.
Spread the chopped tomatoes over the onions.
Sprinkle the sliced basil over the tomatoes.
In a medium bowl, mix together the cheese, mayonnaise, a sprinkling of salt and black pepper.
Spread the cheese mixture over the tomatoes. Place in oven and bake for 30 to 45 minutes until browned and bubbly.
The Best Tomato Knife!
A great way to cut up your tomatoes for this recipe, or any recipe using tomatoes, is Rada Cutlery’s Tomato Slicer. It is our second best-selling knife behind the Regular Paring Knife, but it is easily the most talked-about knife we offer!
The reason this product is so unique from others is that its quality is incomparable. You’ll never have to worry about squashing your tomatoes again. This knife is a must if you love BLT sandwiches, or if you garden tomatoes and use them regularly in recipes. As with almost all of our knives, it works great for many other tasks like cutting all kinds of vegetables and even bread.
Check out this Tomato Knife post complete with a video detailing how to use the Tomato Slicer. Also be sure to check out RadaCutlery.com for more 100% Made in the USA cutlery, kitchen utensils, stoneware, quick mixes, and cookbooks.
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You won’t find a better partner for your group’s fund raiser than Rada Cutlery. Since 1948, Rada Cutlery has partnered with tens of thousands of non-profit groups each year to raise money for worthy causes. Churches, schools, charities, civic organizations, and more find their goals met and exceeded each year by partnering with Rada!
Cheesy, Flavorful & Healthy!
This tomato pie is a great main dish for dinner. Your family will love the cheesy topping and the tasty flavors of basil, onion, and tomato.
Watch the Tomato Pie Recipe video for step-by-step instructions, and you’ll have a great main course in no time!
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Tomato Pie Recipe Video Transcript:
Hi Kristi in the Rada Kitchen, and today I’m sharing a recipe for a tomato pie. It’s a great way to use up those extra tomatoes in your garden. It’s delicious as a side dish and delicious as a main dish.
The ingredients you’ll need are ¾ cup mayonnaise, 2 cups of shredded or grated cheese, you can use any variety you wish, you can use cheddar, monterrey jack, I’m going to use mozzarella, you can mix them too. You’ll need ¼ cup fresh basil, salt and pepper, about four fresh tomatoes, and a half of a white or red onion. You’ll also need a pre-baked pie crust. I do have a video where I show you how I make a pie crust. I love to make it in the Rada Stoneware Pie Pan. These crusts come out flaky and thick, personally the only way I’ll make a pie crust.
First you’ll want to preheat your oven to 350 degrees. I’m going to cut these tomatoes in half because I want to get as much of the seeds and juice that I can out of them. If they’re too juicy, your crust will get soggy, so you don’t want that. These are really good tomatoes, they’re really meaty, so they don’t have a lot of seeds and juice. Then what I’m going to do is chop them and let them sit on a paper towel.
Now I want to show you how great the Rada Tomato Slicer works. If you have really soft, squishy tomatoes, it won’t use a lot of pressure so you don’t have to worry about squashing them when cutting them.
So I have my tomatoes on a paper towel, you really want them dry, so you may even blot them with another towel. While those are drying, I’m going to chop up my onion. Again, you can use a Tomato Slicer, it slices onions too. Now you’ll add these onions to the bottom of your pie crust. I cut these up on the Rada Cutting Board. You can cut on it, you can bend it to put your food on your plate.
Now I’m going to add the tomatoes. I really got them dry now. Now we’re going to add the fresh basil, we need about a ¼ cup which is about 8 leaves. Kind of a neat way to cut basil is to roll it up like a cigar and then just slice it. Again, I’m using the Tomato Slicer. Then we’re going to sprinkle that over the tomatoes.
So now with the mayonnaise, you’re going to add the shredded cheese. That was two cups of cheese. You could use a combination. I’m going to use mozzarella. If you want, you can add some Tabasco to this or Frank’s Hot Sauce. Then I like to add a little salt and pepper. Now you’re going to spread this on the top of your tomatoes. Spread that to the edges.
Now it’s ready to be placed in your preheated oven at 350 degrees, about 30-45 minutes. Just watch it—as soon as the cheese starts getting brown and bubbly, it’s done.
So we have about 20 more minutes on the tomato pie. Check out this recipe and lots more delicious recipes from Rada Cutlery at www.radacutlery.com/blog.
End of Tomato Pie Video Transcript.