Tomato Pie

Monday, 12 September 2016

 photo DSCN8840_zpspcsiuawf.jpg

This is a recipe that I have made on here before, but it was so long ago and the photos are so poor I wanted to do it again, using the fresh tomatoes from our garden.  This is a winner of a recipe and one I just love.  It is so good that I felt it deserved a new write up and updated photographs!

 photo DSCN8841_zpshdz4vyri.jpg

It is a pie I make every year about this time of year, when the tomatoes are ripe and fresh off the vine.  A pie this delicious is deserving of really good tomatoes.

  photo DSCN8842_zpsjipo8yam.jpg

If you are not fond of the skins of tomatoes in cooked things, you may blanche the tomatoes first and remove them.  Just cut a cross into the skins at the bottom of each tomato and immerse in boiled water for 2 minutes.  Just when you see the skins beginning to peel back a bit from the cross, you can put them into ice water to cool them down and then the skins will slip off very easily

 photo DSCN8843_zpsmkbrreof.jpg

Use a good cheddar and a good mayonnaise for this.  I like French Mayonnaise, but Helman's is also very good.  I don't recommend low fat, for either the cheese or the mayonnaise.

  photo DSCN8844_zpssczf9ys8.jpg

This tasty pie is not low in calories or fat, but as a once a year indulgence it goes down a real treat!  I used basil from my garden as well. I have bush basil this year, which has very tiny leaves instead of the larger ones.  It  very well and dries very well also!

 photo DSCN8846_zpsdtjav8wc.jpg

*Tomato Pie*
Serves 4-6
Printable Recipe

This is a really tasty supper dish, just perfect for these summer days when the tomatoes are ripening on the vine faster than we can get them used up! 

2 to 3 large tomatoes
1 small bunch of spring onions, thinly sliced
1 TBS julliened fresh basil (roll several leaves into a cigar shape and cut crosswise)
sea salt and freshly ground black pepper
3/4 to 1 cup good quality mayonnaise (I like to use French Mayonnaise)
1 cup grated sharp cheddar cheese
1 partially baked 9 inch deep pie shell

Pre-heat the oven to 180*C/350*F.  If you are using fresh tomatoes, peel.  This can be very easily done by cutting a small x with a sharp knife on the bottom.   Dip into boiling water and leave for 30 to 40 seconds.  Remove from the boiling water and plunge into ice water.  The skin should now easily slip right off.

Slice the tomatoes into thick slices.  Place them in layers into the pastry shell, sprinkling each layer with some spring onions, basil, salt and pepper.  Mix together the mayonnaise and the cheese.  Spread this mixture over top of the tomatoes.  Bake for 30 to 45 minutes, until the filling is nicely browned.

Remove and allow to sit for 10 minutes before cutting into slices to serve.  Delicious!

 photo DSCN8863_zpsgn3nhofz.jpg

I hope you will feel inspired to bake this.  It's really delicious.  Bon Appetit!


  1. My sister just posted a tomato pie she baked today. I was going to look up the recipe. She also said she used mayonnaise in it...just like yours. I'm trying your recipe. Sounds so good. I want a piece now! :D Thanks for the recipe my friend! xo Valerie

    1. This is such a delicous Pie Valerie, I just know you are going to enjoy it! xo

  2. Replies
    1. Thanks Monique. It is a really tasty pie. I was very happy with my photos this time around! xo


Thanks for stopping by. I love to hear from you so do not be shy! Please don't attempt to leave spam or comments with links. They will be deleted immediately. I don't even read them. Your comments will also not be posted if they are nasty either to myself or to other readers. Play nice.