Tomato Pie

November 5, 2010

This epitomizes the name sassy, savory and sweet! I created this recipe from a request made by someone craving a tomato pie that she could no longer get-due to the store closing. This is my adaptation from Liz’s description,and looking at a glut of recipes that just did not look like what she was asking for!!!  I am always up for a challenge and since this was meatless, hoped my daughter Micaela, the vegetarian would love it too. Tomato lover I am not, and I had to stop myself from having more. Micaela’s request for seconds means this is a keeper.

  • 14 plum tomatoes, sliced 1/4 inch or less,no thicker
  • 1 small can good tomato paste (I used a Hunt’s garlic basil paste,as that is what was on hand)
  • 1 T Italian seasoning
  • 1 t. garlic salt
  • 1 C. fresh basil leaves.chopped`
  • 1/2 C. crumbled blue cheese
  • 1  9″ pie crust,baked and ready to fill (can still be hot)

Using just a bit of olive oil or olive oil spray,lightly grease a cookie sheet and lay tomatoes in a single layer.Sprinkle liberally with italian seasonings.  Give them a few shakes of garlic salt, a little black pepper if you like,  and just a pinch of sugar to bring out the sweetness.



Bake in a 250 degree oven for about 45 minutes. When they come out they should look like this. Less moisture,but not tomato chips!


Turn the oven to 450 and bake your pie shell. How you do this is up to you.This was made with a Pillsbury refigerator pie shell that I baked for about 10 minutes. I’ve used the Jiffy boxes and I have made my own.For the convenience,these taste very good.As with any crust- just don’t handle it too much or it becomes tough instead of flakey.I didn’t wait for the crust to cool,and spread the paste evenly over the bottom. Paste has a sweetish tang to it,and tart was what Liz was looking for so I added nothing to it.

Layer chopped fresh basil and cheese over bottom,leaving about a tablespoon of each for the top.

Chop about 3/4 of the tomatoes and layer next. Finish using the rest of the slices. Top with reserved basil and blue cheese.

Bake in a 350 degree oven about 30 minutes,or until the cheese just begins to brown.



A thin slice of this could be served as a first course. It is also filling enough to be a meal,perhaps with a creamy shrimp bisque.



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