Tomato Pie is made with juicy tomatoes, baked to cheesy perfection and also a great way to use up leftover tomatoes. Use any pie crust that you like or make it from scratch. Once tried you know this tomato pie recipe will even taste amazing for breakfast, lunch or any time you do want to serve it.
Pie crust
For the pie crust I use a dough from the store to save up time.
If you have the time you can absolutely make it from scratch instead, but there isn’t in my gusto no need for.
Any pie crust will work wonderfully, but keep in mind it is a 9 inch single crust.
Reasons to love this Tomato Pie
Really versatile to eat: dinner, lunch, breakfast or brunch.
Tastes great cold or warm.
Use your favorite pie crust to save up time.
Have a look at my step by step pictures and you know you can make everything easily at home.
What you need for this Tomato Pie recipe
Pie crust: use a 9 inch single pie crust.
Tomatoes: Roma tomatoes are amazing, but leftover tomatoes from the garden can be used as well.
Mayo: I use egg free mayo this will make the final result rich and creamy. Mayo is such a wonderful base for tomato pie, because the flavors are blended so well along with other ingredients.
Bacon bites are naturally plant based, yet they add up so much flavor. In my gusto that smoky flavor is what takes this pie recipe over the top.
Garlic, dill, parsley, chives: you can probably guess that I add lots of amazing flavors, because why not.
Mozzarella and parmesan: I use dairy free the mild flavor from mozzarella and in contrast to the hearty, savory flavor from parmesan. Do I need say more? You can use my Vegan Parmesan Cheese (3 ingredients, 1 min).
Hot sauce: this is what brings up a little bit heat into the tomato pie. I can tell you this is so good, friends.
How to make Tomato Pie
Preheat oven to 350F and set a pie form aside.
Prepare tomatoes
Slice tomatoes, put them in a colander or lay them out on a baking sheet. Season with salt.
Put paper towels on top and allow tomatoes to sit for around 8 minutes. After that, pat them dry tomato slices with kitchen towels, set aside.
Make filling
Into a bowl combine mozzarella, parmesan, bacon bites, mayo, dill, parsley, chives, and garlic.
Season with hot sauce and a pinch of salt and pepper.
Assemble pie crust
Place pie dough in to the form. Add 3/4 of the tomato slices on the bottom, followed by the filling.
Spread it out evenly and top with the remaining tomato slices.
Bake and serve Tomato Pie
Put pie into the oven and bake for 40 minutes.
Remove from oven and let the Tomato Pie cool of for around 10 minutes. Serve on plates and enjoy.
Tips and tricks:
Leftovers are delicious for 4 days. You can reheat them, or eat them cold.
Please make sure to let the tomatoes really sit up for 8 minutes after you salt them. This will make sure any redundant liquid will be properly removed. It will make a better texture.
Also, let the Tomato Pie really cool down after baking for 10 minutes. It will help with the texture and taste even better.
Other tomato recipes to try
Share remakes of Tomato Pie on Instagram or Facebook.
Enjoy, Florian.
Tomato Pie
Tomato Pie is made with juicy tomatoes, baked to cheesy perfection and also a great way to use up leftover tomatoes. Use any pie crust that you like or make it from scratch. Once tried you know this tomato pie recipe will even taste amazing for breakfast, lunch or any time you do want to serve it.
Ingredients
- 7 medium tomatoes
- 9 inch single pie crust
- 1 cup egg free mayo
- 4 cloves garlic, pressed
- 2 tsp dill, dried
- 1/4 cup parsley, chopped
- 1/4 cup chives, chopped
- 3 oz bacon bites
- 5 oz dairy free mozarella
- 1/2 cup vegan Parmesan
- 1 dash hot sauce
- salt, pepper to taste.
Instructions
- Preheat heat up oven to 350 F and set a pie form aside.
- Make tomatoes for pie:
Slice tomatoes, then put them into a colander or lay them out on a baking sheet. Season with salt. Put paper towels on top and allow tomatoes to sit for around 8 minutes. After 8 minutes pat dry tomato slices with kitchen towels, then set aside. - Prepare filling:
To a bowl add mozzarella, parmesan, bacon bites, mayo, dill, parsley, chives, garlic, hot sauce and a pinch of salt and pepper. - Combine the pie:
Place pie dough into your form. Add 3/4 of the tomato slices on the bottom, following by the filling and finally top with the remaining tomato slices. - Bake:
Bake tomato pie for 40 minutes. Remove from oven and let them cool off for 10 minutes, serve.
Notes
- Please make sure to let the tomatoes really sit up for 8 minutes after salting them. This will make sure any redundant liquid will be properly removed.
- Let tomato pie really cool down after baking for 10 minutes. It will help with the texture and taste even better.
Nutrition Information:
Yield: 6 Serving Size: 1 sliceAmount Per Serving: Calories: 408Total Fat: 26gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 191mgSodium: 836mgCarbohydrates: 24gFiber: 3gSugar: 5gProtein: 21g