The Best Damn Tomato Pie You'll Ever Eat

If you love fresh, ripe tomatoes as much as I do, then you'll love this recipe for tomato pie.  It's super simple and takes just a few ingredients.  Tomato pie works great as a main course, or as a side dish.  

When I was growing up we had a small garden in our yard, right behind the pool.  My grandfather grew basil, mint, parsley, squash, cucumbers, eggplant and yes, tomatoes. Tons of tomatoes!  We had so many that at the end of the season, Pop Pop would pick any unripened tomatoes and wrap them in newspaper, and let them sit in the basement windows until they ripened, and we were blessed with fresh garden tomatoes all year round. 

And back in the day, who knew that tomatoes had so many health benefits?  They're a great source of heart-healthy lycopene, potassium (an important mineral for our bodies) and vitamin C.

Throughout the years, I’ve found other ways to enjoy fresh tomatoes: diced for salsas and pico de gallo, (sun)dried in the oven and tossed with pasta; even roasted and blended for soups and sauces.

The Best Damn Tomato Pie You'll Ever Eat (Recipe)

Recently, I remembered a recipe I tried a hundred years ago (OK more like 15) for tomato pie and thought to myself, ‘Self--you really need to make that tomato pie again, it was like the best damn tomato pie you ever ate’.  Made with juicy, ripe tomatoes, fresh basil and 3 different types of ooey, gooey cheeses--I have to agree with myself--this pie is pretty damn good.

A word of warning about this pie:  It’s absolutely beautiful to look at whole, but once you start slicing, it’s a big ole cheesey, tomatoey mess.  To help keep your pie from falling apart, you can eliminate some of the moisture in the tomatoes before assembling your pie by putting the sliced tomatoes in a colander over a bowl, then salting them slightly on both sides to allow the liquid draw out.  Refrigerate for about an hour or so, drain, then pat dry with a paper towel.  
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​For a meat free meal, serve the tomato pie with a light salad tossed with Italian vinaigrette dressing and a nice glass of pino greesh.

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I couldn't wait to get this in the oven! I just knew it would come out amazing.

I was right! Yum-oooooo!

The Best Damn Tomato Pie
​Want to grow tomatoes like my Pops?  Check out this infographic to learn the best way to grow your own tomatoes:

Infographic courtesy of avantgardendecor.com

Would you do anything to tweak this tomato pie?  I was thinking maybe giving it a Greek twist by using feta instead of moots, and dill and oregano instead of basil.  Or adding chorizo, cheddar and onion for a Mexican flair.  Let me know what you think in the comments below!
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