Recipes
Simple Tomato Pie
July 25, 2021
A homemade Kumato and Better Boy tomato pie might just be what you need to renew your love of this favorite Summertime dish.
The combination of these two tomatoes tucked into a mayonnaise and bacon infusion then gently layered into a butter pie crust is a perfect way to celebrate the long days of Summer.
Bake this pie in the morning and forget about worrying what is for lunch or supper!
Why I love Tomato Pie
Tomato pie is a fabulous way to make use of those abundant tomatoes from the garden, seems once the tomatoes set on there is no stopping them...well, except this year.
Seems a mix of too much rain followed by too much heat took a toll on the tomato crop, but no worries!
Since I was a tad short on fresh garden tomatoes, I opted to combine one package of Kumato Tomatoes and a few garden fresh Better Boy tomatoes.
To make this summertime classic begin with a classic homemade crust.
If you are short on time a store bought crust will do just fine.
What does a Kumato tomato taste like?
The Kumato tomato is sweet, yet robust, intense and authentic.
A Kumato tomato is an excellent choice for a simple tomato pie because they are juicy yet firm.
Their unique and vibrant color make them an excellent choice for main dishes as they retain their color even after baking.
How to avoid a runny tomato pie
Fresh summer tomatoes have a ton of moisture in them, the kumato tomato do not.
It is pretty important to get out as much of the water as possible out of the tomato before placing them in the pie shell.
After slicing the tomatoes place them on a baking sheet lined with several layers of paper towels.
Add salt to the tomatoes, cover with another layer of paper towels and press gently on them.
Let them sit for 45 minutes to drain before placing in pie.
Why I like the Kumato Tomato
- The kumato tomato elevates the presentation of this simple tomato pie.
- Kumato tomato retains it's shape and color.
- I highly recommend choosing the Kumato tomato at the very minimum to be placed on top of the pie!
Simple Tomato Pie
Yield: Recipe Yields 6-8 servings.
Prep time: 1 HourCook time: 50 MinInactive time: 2 HourTotal time: 3 H & 50 M
Tomato Pie is best eaten the day it is made. The juices from the tomatoes will begin to make the crust less crisp. However you can refrigerator pie up to two days.
Ingredients
Simple Tomato Pie
- One piece Homemade Pie Crust
- All purpose flour for dusting
- 1 package Kumato tomatoes thinly sliced
- 2 to 3 better boy tomatoes thinly sliced
- 1 tablespoon kosher salt
- 2 large eggs
- 3/4 cup mayonnaise
- 1/4 cup coarsely chopped basil leaves
- 4 green onions chopped
- 4 jalapenos seeded and diced
- 3/4 cup feta cheese
- 6 ounces grated sharp cheddar cheese
- 3 slices bacon cooked and diced
- 1 teaspoon ground pepper
- Fresh herbs for garnishing
Instructions
- Roll out pie crust dough on lightly floured surface. Transfer pie crust to a 9 inch deep dish pie pan. Press pie crust edges onto the edge of pie tin, cut remaining dough from pie crust. Place crust into refrigerator for 30 minutes to chill.
- While pie crust chills slice tomatoes crosswise into 1/4 inch slices. Cover a cookie sheet with several layers of paper towels and place the sliced tomatoes on the paper towels. Cover tomatoes with another layer of paper towels. Using your fingers press out as much of the watery tomato seeds as possible. Sprinkle with salt and cover with paper towels. Set aside.
- While tomatoes are draining dice bacon and place in skillet to cook. Cook until tender crisp and drain on paper towel.
- Chop basil leaves and green onions, seed and dice jalapenos and set aside.
- Using a hand mixer and medium bowl beat together eggs, mayonnaise until frothy. Stir in green onions, jalapenos, basil, pepper, feta cheese, grated cheddar cheese and diced bacon.
- Preheat oven to 425 degrees. Pat tomatoes dry again and layer 1/3 of tomatoes over the bottom of the pie crust. Overlapping them to fit. Top with 1/3 of the cheese and mayonnaise mixture. Repeat layers. Placing the remaining tomatoes on top and pressing them gently into the cheese mixture. Bake for 20 minutes.
- Remove pie from oven reduce heat to 375 degrees and wrap the edges of the pie with foil. Bake another 30 minutes or until the filling has turned a golden ground and puffed up. You can check the center of the filling by placing a knife in the middle. If it comes out clean, the pie is ready to come out of the oven.
- Cool for 2 hours and garnish if desired.
Each serving provides 501 kcal, 5g protein, 50g carbohydrates (of which 36g sugars), 31g fat (of which 19g saturates), 0.8g fiber and 0.8g salt (serving with 300g of jam and 300ml cream).
Thank you for joining me today and Happy Cooking!
Jemma
This looks soo good Jemma! I will have an abundance of tomatoes this year, as we've had a lot of heat, I am going to give your recipe a rry!!
ReplyDeleteThis looks soo good Jemma! I will have an abundance of tomatoes this year, as we've had a lot of heat, I am going to give your recipe a rry!!
ReplyDeleteThat dish is almost (ALMOST) too pretty to eat girl! Hugs and blessings, Cindy
ReplyDeleteJemma darlin'!!!!!! I think I can do this but do you think I can leave out the mayonnaise? I can't tolerate it for some reason. The rest of the pie looks up my alley and I bet it almost has a pizza taste to it?
ReplyDeleteJemma, This sounds amazing to this tomato lover! BUT...(didn't you know there was a but coming?) can I leave out the jalapeno and substitute a different cheese for the feta? I am just not a fan of those two. I was thinking I could just replace the exchange the feta for more cheddar. What do you think?
ReplyDeleteLook delish, Jemma!
ReplyDelete