TAKE PERFECTLY RIPE TOMATOES, place them on a bed of store-bought biscuits, top them with basil, mayonnaise and cheddar cheese, bake the works until puffed and golden, and what do you get? Why, only the most delicious thing on earth — Classic Tomato Pie. You can make this company-worthy fare in no time at all:
Note: I’ve written about Classic Tomato Pie before, first in 2010 and then in 2011. So why mention it again? Well, because if you are new to A Garden for the House, you might not know this recipe exists. And that would make me cry.
Note: I cry very easily.
Classic Tomato Pie
(Adapted, rather loosely, from a recipe by James Beard)
Ingredients for one 9-inch pie (will serve 8 as a first course, or 4 as a main course)
10 biscuits (from a 7.5 oz package)*
2 large, perfectly ripe tomatoes, sliced 1/4-inch thick
Kosher salt and freshly-ground black pepper
Fresh basil leaves (as many as you like), sliced into thin strips
1 cup mayonnaise
1 cup extra-sharp cheddar cheese
* If you prefer, you can make your own biscuit dough.
Lightly spray a 9-inch pie plate with non-stick spray. Then press the biscuits against the sides and bottom of the plate.
Now cut the tomatoes into slices — about a 1/4-inch thick.
And by the way, I hope you will use only perfectly ripe, in season tomatoes for this pie. More often than not, tomatoes obtained from the supermarket in winter have traveled 3,000 miles in a refrigerated truck.
Long-distance tomatoes are tasteless tomatoes.
Lay the tomato slices on the biscuit crust, as above. Then give them a generous sprinkling of kosher salt and freshly-ground black pepper.
Next, grab a handful of fragrant basil leaves, and stack them together as pictured above.
Tightly roll the leaves from tip-end to stem-end, as if you were rolling a cigar.
Then slice the cigar cross-wise into thin strips. This is called a “Basil Chiffonade.”
My chiffonade is an utter disgrace. The strips are too wide. That’s what happens when you attempt to roll a basil-cigar and take photos of yourself at the same time.
Your chiffonade will be far superior to mine.
Sprinkle the basil over the tomatoes.
Blend mayonnaise with extra-sharp cheddar cheese.
This isn’t a diet-dish. But it’s a delicious dish. If you wish to substitute low-fat yogurt for the mayo, just as my friend Ed did when making this pie for his friends on Fire Island, the decision is entirely yours.
I spoke with Ed last night, and he told me my tomato pie is “the talk of Fire Island.”
I can live with that.
Lily the Beagle awoke from her nap when she caught a whiff of cheddar. In the photo above, she’s watching me stir the cheese and mayo together.
Yes, Lily, I’m talking about you.
Drop big dollops of the cheese mixture over the pie. Then spread it around with a spoon.
Bake the pie on the lower-middle rack of your preheated 375-degree oven until golden brown – 30-35 minutes. Let cool slightly on your kitchen counter until juices subside — about 30 minutes.
For me, the 30-minute wait always feels like an eternity. I vant to eat ziss pie!
A biscuit crust…summer-fresh tomatoes…fragrant basil, and a mayo-and-cheese topping…this pie is totally awesome, dude.
And although Tomato Pie is a cinch to prepare, it is elegant enough for a summertime dinner party. A dinner party where goblets of Pinot Noir are freely poured.
Need a copy-and-paste version of the above recipe? Here goes:
Classic Tomato Pie
Ingredients for one 9-inch pie
10 biscuits from a 7.5 oz package
2 large, perfectly ripe tomatoes, thickly sliced
Kosher salt and freshly-ground black pepper
Fresh basil leaves (as many as you like), sliced into thin strips
1 cup mayonnaise
1 cup extra-sharp cheddar cheesePreheat oven to 375 degrees.
Lightly spray a 9-inch pie plate with non-stick spray. Then press the biscuits against sides and bottom of plate to form a crust. Layer thick slices from 2 large tomatoes on the dough, and give them a sprinkling of salt and pepper. Then toss on a handful of freshly-chopped basil. Top the pie with one cup mayonnaise combined with one cup shredded cheddar cheese. Bake for 30-35 minutes on the middle rack of a preheated 375-degree oven. To insure a firm, not runny pie, let rest for 30 minutes before serving.
Do me proud and make this pie, okay?
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Kevin, that sure does look delicious! You have made it so easy for us to duplicate…and I believe I won’t even have to jot down the recipe! Always wanted to make one. Will make this as soon as I get ripe garden tomatoes! Thanks for the picturoral directions…did I spell that right? LOL! I always look forward to your posts and I also follow you on FB.
Is there any other substitute for the mayo besides yogurt? I can’t eat either.
Hi Winnie – I promise you’ll hear a choir of angels sing when you bite into this pie.
Gwen – I’ve only made the pie with mayo (and my friend Ed used yogurt). Is there a mayo- substitute you maybe can use?
Kevin, I make this pie for every summer party I’m invited to (I get requests for it!). Should I tell them how shamelessly easy it is to make?? I’ve been making is since you first posted the recipe two years ago, and it’s one of my all-time favorite summer dishes!
Louise – Thanks for vouching for this bit of deliciousness. As you said, it’s shamelessly easy to make!
@ Gwen…Could you use a Greek lemon sauce, ie: avgolemono, or a light bechemel sauce? It seems like you just need something to help bind it, with just a hint of lemon for tang. Good luck.
@ Kevin, this is amazing! Thank you for sharing recipes and photos of your home and garden, with us.
Can’t wait to try! I’m a newbie and would’ve missed it-which would have been a shame! Love your site. Thx!
This recipe should come with a warning to tomato lovers. If you find the wait for those first ripe tomatoes interminably long, this pie will only compound the anticipation.
“Only two things that money can’t buy and that’s true love and homegrown tomatoes.” Guy Clark. You can find some great versions of Homegrown Tomatoes on youtube including Clark’s own. A good song to help w/ the waiting.
My brandywines are almost ready!
I haven’t seen this recipe before…it looks awesome. As soon as my green tomatoes get ripe, I will be trying this. Also want to mention that I froze beets last weekend using your directions. I have never done that before and I anticipate on a cold Winter’s evening they will be delicious.
Thanks Kevin.
Oooooohhhhh! This does sound terrific! Mayo has grossed me out since I was a kid and I think mind must have yogurt too
! Gwen and Linda, what about cottage cheese as a binder for the cheddar topping? Linda, your white sauce sounds good too. Kevin, you are truly such an inspiration to us all. Does this mean your tomatoes are coming on already? Do you plant some hybrids as backup to heirlooms? I’m finding that heirlooms taste is by far superior, but reliability here in New England from heirlooms is risky. Off now to blanch and freeze Swiss Chard and green beans, per Dr. KLJ. Thanks!!! Happy day, my friend!
Had this for dinner last night and this recipe is definitely a keeper! Yummy and super easy! Adding it to my Meatless Monday repertoire. Thank you!
Amy – Glad to know my work was not in vain!
badger gardener – Amen to that. I wait all year for a chance to make this pie.
Eliza J – Yes, the beets in winter will bring the taste of summer.
Cary – Only heirlooms for me this year. I used the first ripe ones to make the pie.
Brenda – That is music to my ears. So glad you tried — and liked — this incredible dish.
My tomatoes are getting red and can’t wait to try this recipe. Thanks! Lori
Oh my… I’ve heard of Tomato Pie before but I’ve never seen one or read the recipe for one.. I’ll be making this super duper soon.. as soon as I can figure out how to make gluten free bisquit dough.. REALLY soon!
Thanks Kevin! Love your site & wish I had days on end to just kick back & read the last 2 years (or however long you’ve been here) content.
When I want to feel ‘home’ I bake this pie. It’s just my favorite comfort dish! I’ve experimented with the recipe and have added a whole sweet onion, diced and lightly sauteed, bacon bits and my favorite addition is medium to large size shrimp!
Hi Kevin,
A friend from North Carolina made tomato pie for me last year, and I’ve been drooling over the memory of it ever since. There are masses of ripe tomatoes in my garden, so I’ll be making this very soon!! Thanks for posting the recipe!
Kevin, thanks as always for your great ideas! I’ve only heard of this and can’t wait to get to our local organic farm to try this. Maybe tomorrow! Goodness, I hope they have Brandywines this year.
~
KimH – You might want to try the gluten free biscuit mix you’ll find on this link (not tried it yet, I’ll be using it too if my store stocks it). I’ve used their GF flour to make the recipe on the site for pizza dough and it’s excellent!
http://www.bobsredmill.com/gluten-free/
Lori – If you make this pie, I hope you’ll let me know how it turns out for you.
KimH – My partner is gluten-intolerant. So one year, I tried to make this pie with a gluten-free “bread and biscuit mix.” I’ll admit the result was not wonderful. The crust disintegrated as the pie baked, and what a mess when I tried to cut a slice. So if you find a good GF biscuit formula — by all means let me know!
Deborah – Tomato pie is awesome as-is, but it certainly invites the fun of variations! Your additions sound delicious need.
Andreas – Yes, make this pie!
Morgan – I can tell you the pie is utterly delicious with Brandywines, including ‘Cherokee Purple.’ And thank you for the GF tip!
Hurry up and ripen tomatoes..hurry, hurry, hurry!! This is going to be FUN!! Our tomatoes in the PNW got a late start with lots of rain this year.. so we are patiently and not so patiently waiting! Will try this as soon as they are ready!
Kevin, this is such a magnificent recipe. I have made it several times since the last time you posted the recipe and everyone LOVES it! It’s so easy and so delicious!!!! I hadn’t made in a couple of weeks and my Mom asked me to make it again just last week. Thanks again for such an awesome recipe!
OMG that looks amazing! I love your narratives!
Can’t wait to make this week either
Sadly – in the Kansas City area (well, the whole midwest) tomatoes are about gone
It was a bad year with the incredible temps and no rain.
God’s watering system does much better for everything than a hose can do!!
Just one question – does the crust get soggy from the tomatoes? Do you drsin the tomtoes after slicing, before using? Don’t want to lose any of the juiciness
I want to make for a club luncheon soon – acutally this meeting is supposed to be “untried recipes” – but I am cheating and trying it for just for us ASAP
BUT I want to make sure it holds up well so I can keep my title as best cook in Sommersette Club — LOL!
Will appreciate your help
AND saw that someone mentioned you have bben publishing for over 2 years -
is it possible to find all these true gems?
This truly starts my Sunday off JUST PERFECTLY !!!
Thanks for you and all you do – not only is everything so great and helpful, it’s a joy to read!
Mary Lou Nordstrom – Horrid weather here, too, not from rain but from drought. We are lucky to have any tomatoes at all!
Susan N – Thanks for confirming that everyone loves this dish. Like you, I make it again and again each August-September.
judi m. – Your comment made me smile. Thank you.
Hi Rosemarie – You can find my older recipes by clicking the various food categories on the left-hand side of this site. About the pie: I find the tip of the crust becomes pleasantly crisp, while the sides and bottom remain soft but not soggy. I do not drain the tomato slices at all — juices are absorbed by the biscuit dough. If you make this pie, I suspect that not only will you keep your title as Best Cook, but the Sommersette Club will place a diamond tiara on your head. (Well, I hope you’ll let me know how the luncheon goes.)
Eager! Looks so delicious.
Thanks, Kevin! This is as enticing as my great-aunt Weah’s Macaroni Pie! Mmmm…mmm…good! Wake-up-in-the-middle-of-the-night good!
The only tomatoes I have that are ripe are heirloom Yellow ones. Has anyone tried this pie with yellow tomatoes? Results?
Thanks.
Chuck – Providing they are perfectly ripe and juicy, you can absolutely use yellow heirloom tomatoes for this pie. Hope you’ll let me know how the recipe works out for you.
This looks so good here that I made it for dinner tonight. All I can say is YUM! This one is a keeper. Thank you for posting it.
Hi Kevin,
Could you clarify for me what you mean by biscuit please? Biscuits here are generally sweet (cookies) and your pic certainly doesn’t look as though that’s what you’re using.
Thanks,
Migs
Hi Kevin,
Could you clarify for me what you mean by biscuit please? Biscuits here are generally sweet (cookies) and in your pic it doesn’t look as though that’s what you’re using.
Thanks,
Migs
Debbie – So glad you made — and liked — the pie.
Migs Murray – In England and Australia you can sometimes find Sara Lee “crescent rolls” in a cardboard tube. Crescent rolls can be used as the dough for Tomato Pie.
Otherwise, proceed this way: Blend 2 cups of flour with 2 and a half teaspoons of baking powder and a half teaspoon each of salt and baking soda. Cut in 1/3 cup of butter until it’s the size of peas. Stir in 3/4 cups of buttermilk (or regular milk) until the dough holds together. Turn out onto a floured surface and knead several times. Pat it into the bottom and sides of a 9 inch pie plate.
my husband made the biscuit dough because he’s like that. i added bacon and it was CRAZY good! we will absolutely have this again!
thanks kevin!!
YOU CRY….and post that you do. You made me smile.
Can’t wait to try this. I love everything you wrote, your pictures, your floor…..
Thanks
)
Deb
does this pie hold up if you have to make it ahead to take somewhere. is it good cold?
Made it tonight. It was yummy. We’ll make it again!
May have another piece for dessert!
Excellent. Thanks, Kevin.
Migs ^_^
I have a wheat allergy so can’t eat the biscuit crust. I’m going to try this with a polenta crust instead.
For the gluten free version, you might try just using a potato crust, but do saute the potatoes first (in butter of course) so they cook all the way through. And for anyone that grosses out at mayo, try sour cream, or eggs as a binder.
I made this last night for dinner, and I have to say that I wasn’t thrilled with the biscuit crust. I love the flavors, though, so next time I’m just going to cut the tomatoes in half and put the basil and cheese/mayo topping on them and bake for a shorter amount of time, or maybe even just broil until the topping is bubbly. We try to eat very few carbs and it was hard for me to justify eating the crust when it isn’t fabulous.
Hi Kevin, I just love Lily’s pics and this recipe sounds yummy so I will try it when my tomatoes get ripe! Still have green ones here in cool colorful Colorado! I sent your link to my friend Cheryl who has Mildred’s Cafe right under Pikes Peak. She makes a fantastic quiche and this pie would be a great addition to her summer Sunday menu! Thanks for the great recipes and garden inspirations!
Hehehe, oh Lily. ♥
This looks DELICIOUS. I don’t think I’ve read your past tomato pie posts… so I’ll have to go and do that right away! But yes, I am pretty sure I need to make this soon… very soon. I must ask, though, if it would probably be alright to lessen the amount of topping and maybe mix in some mashed potato for texture? I like the idea of using the low-fat yogurt, or maybe even greek yogurt, to help keep my girlish figure… Ohohohohoho~
And I’m pretty sure I can, but could I substitute the tomatoes with cherry types? This year doesn’t seem to be prime slicing tomato season for me [may have to go buy some from the farmer's market. /cry] I’ve got some barely turned past green and barely the size of golf balls but I’m plucking two pounds of cherries everyday!
I should really do a week of meals called “Inspired by Kevin”, and exclusively craft dinner’s from the meals you post. Yumyum!
I wonder if any southern gardener’s out there can share their tomato wisdom. We had an unusually hot Summer in WI which I thought would be ideal for our tomatoes. Our local news has a master gardener on Mon. mornings and she confirmed what my neighbors and I have been experiencing, healthy looking tomatoes that are just taking forever to ripen. She said this was heat-related. I’ve always pictured our neighbors down South reveling in vines full of red tomatoes all Summer long. I had heard fried green tomatoes developed as a recipe out of a need to just get some weight off the vines because of sheer #’s of fruit. But maybe it was a result of tomatoes that dilly-dally in the green stage? Just curious if anyone can share a “typical” southern tomato season.
Also a newbie and would have missed had you hot posted. So thank you. My early girl tomatoes are ripe and am making this tonight for dinner.
@gwen, I am going to substitute mayo with mascarpone.
Hi Kevin,
Thank you for posting this. I am new to the site and was just wondering what to do with all my yummy heirloom tomatoes!! I just made some pesto so I am using that in place of the basil! Can’t wait for it to come out of the oven!!!
Love this site, you are an inspiration!!
I’m definitely going to make this….and regarding the unhealthy nature of the pie? That’s why God invented Lipitor!
Hi Kevin. I love your website. I hope to make this tomato pie later in the week. On my gluten-free blog I have a recipe for biscuit dough that would be similar if anyone wants to try it. Gluten-free Bisquick would not cut it.! Everything else is GF, I think I’ll use 1/2 mayo and 1/2 yogurt cuz I’m a middle of the road girl!
I will post it when I make it with a link to your site. Thanks! Gloria
http://glutenfreepoodle.blogspot.com/2011/06/biscuits.html
Gloria Duy – Thanks for linking your GF biscuit recipe. I can’t wait for you to let us know how it turns out as a base for Classic Tomato Pie.
I think I would love this in a regular pie crust!!! and add the bacon of course, and you didn’t put any garlic in it???? Shame!!!
) I saw another version that had sliced onions in it too, but not sure if I would like onions in it.
I will make it this week Kevin because I would cry if someone couldn’t eat this pie just cuz of the gluten. And I cry very easily LOL
This recipe is a keeper. I love it. I have eaten it hot and cold …and for breakfast, lunch and dinner. I did alter it once and used a 4 cheese blend of asiago, romano, mozzarella and parmesan. that was awesome as well…:)
All my yellow tomatoes are coming ripe at the same time, hmmm, seems like time for YELLOW tomato pie!
Deb
This was amazing with the polenta crust. I also used 1/2 c mayo and 1/2 c sour cream. Delish!
It’s in the oven now
I can’t wait!
Deb
I couldn’t stand it any longer!! Even though I was out of some of the ingredients, I HAD to make this thing and was in my kitchen at eight o’clock tonight, putting it together!! LOL I had a tube of crescent rolls, so I used that for the crust, brushed with a little EVOO, sliced the tomaotes, added a little chopped onion, my fresh from the plant Basil and some dried Mexican oregano from my plants, some garlic (which you forgot, you bad boy!!), I was out of cheddar cheese but had some white cheese curds, which I get from a friend of a friend that works at a cheese plant, ssshhhhhh!!! mixed with light mayo and some more garlic powder. If I had it, I would have added some cooked bacon crumbles, but alas, there was none in my fridge!
( What would also be yummy in this would be fresh sliced mushrooms, chopped Italian sausage, or chopped pepperoni, you could really change it up by adding cumin and/or chili powder, diced chili peppers, some cilantro, black olives, give it a Mexican flair. BUT, it is delicious all by its self!!! And half of mine is gone just to prove that point!!!
So the splender of the pie is the simiplicity! Made it last night for supper and just had the leftovers for breakfast! Of course you can add things to it and make it again later in the week and it’s a different meal. Didnt have the biscuits so I used Pillsbury dinner rolls…loved the flavor and used the whole tube.
Thanks Kevin…keep these easy ones coming!
This looks so amazing and I love how simple it is! Our weekends are super busy and this looks like a great way to have a home made meal with minimal time. Can’t wait to try it this Saturday!
Thanks so much for giving us these wonderful and accessible recipes.
Amazing!! Just made this today and I’m hooked. I used homemade biscuits made with my homemade butter, grew my own tomatoes and my own basil and used aged sharp cheddar. It was really fabulous. Thank you!
Made the tomato pie for supper this week. Amazing!! My husband ate 3 pieces and keeps suggesting that I make it again. Thanks for sharing recipe. I’ve passed on your website address to two people just this week.
Debbie – Sounds like your pie was extra-extra fresh. Kudos to you.
Kay – So glad you made (and liked) the pie. And thank you for passing this site on to others. Thank you.
Kevin –
This Tomato Pie isn’t what you promised – it’s 100 times better! OMG! Talk about taste and falling in love instantly. I wouldn’t mess wih it at all – no onions, no bacon, nothing – just as perfect as it is here
Had decided to “cheat” and try before I made for my club – supposed to be untried recipes in Septembetr but being hostess felt I had to hve something for them to eat in case everyone brought “duds” – which, believe me, has happened
But when I tested for us the other night – followsing the recipe exactly (something that is a rarity here) figured I couldn’t do it as it is a last minute put together – these gals want to EAT at noon at the latest (forget that they all over weight and could live a bit longer without eating “on the dot!”
We loved it — LOVED IT!
But since we are just two, saved leftovers for the next day.
It – without a doubt – was better rewarmed. Had set up well, cut neatly – all in all – a perfect dish. And last night we fought over the last remaining piece – think I got my share – LOL!
Sadly, our tomatoes are about gone but will be hitting local farmer’s markets and YES, it will be served at club – just made a day earlier But shhhhhhhhhhh…………..
Can’t tell anyone it had been tried – what they don’t know — etc, etc, etc……….
AND this was with low/fat mayo and cheese – will do the real deal for the girls, of course- but had to us what I had. We live in the country and I get to the market once a week – so???
Thank you so very much for this – AND for everything else you send. You were just in my mailbox as a surprise a Sunday a few months ago and now you are a “staple” that I go to immediately.
Keep ‘em coming –
Also – love the way you acknwledge everyone’s comments – such a southern gentleman’s thing to do (even if you are not from there – LOL!
Thanks so much, Kevin
Rosemarie – Well, I am blushing. So glad you liked (loved!) the pie. It really is the pinnacle of late-summer eating!
Totally delicious! I used a mix of light mayo and fat-free Greek yogurt, with. Lot of Cabot smooth sharp and serious sharp cheddar cheese. For my oven, I baked it for 35 minutes and broiled it until the cheese was browned. It was delicious and the four of us absolutely loved it. Can’t wait to have the leftovers tomorrow. When I was getting the ingredients at the grocery today, I got told a fellow shopper what I was making, and he was extremely intrigued and will hopefully be trying it soon too.
In short, the recipe exceeded my expectations and was absolutely fantastic. Thank you so much for posting. Love your site!
Kevin, I made your tomato pie gluten-free and it was awesome. I hope all my viewers will try it!! Thanks so much!
http://glutenfreepoodle.blogspot.com/2012/08/gluten-free-tomato-pie.html
Kevin,
I am right with Rosemarie. This is better than I ever imagined. I made last night and was one of the most delicious things I have made in a long time. Not only that, it was beautiful! The best looking thing to come out of my new oven! I almost feel guilty how easy it was to make and how fancy it looks when it come out! Looks like I slaved all day on it!
I added a finely chopped shallot to it and really enjoyed the flavor. This is definitely a keeper.
It’s only 10:30 am here and my partner just told me he can’t wait for dinner tonight. Why? We are having the rest of that pie!
Thank you so much for your recipes!
Fabulosity – made 2-one with mozz/parm and one with cheddar. The parm went fast! I love your blog-so inspirational
Made it last night for the first time — YUM!!!! My fresh basil plants haven’t faired very well in our Maryland heat this year, so I substituted fresh rosemary and oregano — probably not as good as the basil, but REALLY good nonetheless.
I have a bumper crop of tomatillos this year … I’m thinking about playing around with a version of your recipe using tomatillos and cilantro …
Forgot to ask-have you frozen this pie?
Hi Kevin from Western Australia!! Yr tomato pie sounds delicious. What kind of biscuits do you use? Savoury crackers? Weight of total amount please? I think we, in Australia, don’t have the same biscuits/ crackers that you do. As a back up, could you please share yr pastry recipe for the base ? Many thanks.
Hi Kevin, I made the tomato pie a couple of nights ago (had to find a recipe for biscuits, not ready made biscuits to be found in France!) and it turned out absolutely delicious! We ate the whole thing between two of us!
Thanks for posting the recipe!!
I Pinned it and printed it ! Looks soooo yummy, be a nice welcome home dish for my hubby, with a bottle (or two) or Sauv Blanc to go with it …:) Thanks Kevin !
OMG! Your beagle Lilly looks so much like my beagle Chica! (I’ll have to send you a photo) And don’t they always show up when food is cooking?
My Husband hates mayonaise (he thinks) and absolutely loves a similar version of this pie I made last summer. (crust instead of bisquits) I’m trying yours today! I would add to always use real cheddar and not pre-shredded when you have such amazing fresh tomatoes.
And I’m sure Chica will appear.
Made the tomato pie and it was delicious. Nice and thick and juicy and ohhhhhh so good.
Thanks for this recipe. It will be a keeper in my recipe file.
Mouth watering………
This tomato pie is fantastic! My husband looked at me like I was nuts when I said I was making it for supper – he thought it was absolutely delicious! I’m making another one this weekend.
Love this recipe. I did make a few changes.i added a handful of shredded Parmesan, about 3/4 teaspoon of dry mustard and a tablespoon of fresh lemon juice to the mayo mixture.this is one of those recipes that can have many variations. Thank you so much for sharing
Debra
IS THERE A WAY TO JUST PRINT RECIPES OFF OF THIS SITE WITHOUT PICTURES.
***I DO LOVE THE PICTURES AND CAN SEE THEM ONLINE BUT FOR MY RECIPE BOX I WANT TO PRINT JUST RECIPES
THANK YOU
DEBRA
Hi Debra – At the end of this post, there is a copy-and-paste version of the recipe. This version does not contain any pictures.
I’m using an heirloom called “Pineapple Tomato” for my version, orange and yellow stripes, and so good I was tempted, at first bite, to just rub it all over my face..slurp. Don’t let the fruit word fool you, there’s plenty of tang to this tomato.
For the reader who can’t have yogurt or the topping from Kevin’s recipe…if you are able to eat eggs why not blend up some eggs in your blender with a pinch of Sel de Gris (or Kosher Salt) and a dash of water, stir in the cheese and pour over the top. Might even add some finely minced chives. You’ll get a similar look to the dish, though more body and not as creamy..
Let you know how mine comes out!
Lucy in Australia
What is a biscuit in Australia and Britain is more like a scone, yeast roll, or bread in America. Your biscuits, to us, are called cookies or crackers! So perhaps you can find a recipe for our biscuits or even pizza dough. Does that help?
Marge
This sounds delicious! I’ve printed off the recipe and am going to make it for dinner this week! I had to laugh when you said Lily came into the kitchen when she smelled the cheese. My dogs come running as soon as they hear me opening the plastic cheese package! They can be fast asleep and then appear in the kitchen in seconds! I am so happy to have found your website and blog. I am really enjoying it!! Thank you!!
Kevin I was wondering if this pie would keep its shape enough without a crust?
Kevin I just wanted you to know that I served your pie for supper, it is everything you said it was! Thank you!
Hi there! Im making this pie today and am so excited…I cant help but wonder if a little crumbled bacon in there for a BLT kind of feel? What do you think?
Hi Becky – Personally, I prefer the classic version as described above. But lots of readers have told me they amended the recipe with bacon, and loved it. So proceed as you wish. Hope you’ll let me know how the pie turns out for you.
Kevin-
The pie… was… DELICIOUS!! However next time I will take your advice and leave the bacon behind. Still scrumptious with it, but it was almost to much. I should of listened. It was sooo good tho I will dreaming about it!! Thanks so much!!
I made this Tomato Pie last week without the bacon….delicious!! Thanks much Kevin….wonderful site!!
This recipe sounds so good, I still have plenty of tomatoes from my garden this summer and I am absolutely going to make it, I love tomatoes and I am always looking for ways to use them, and this recipe is the bomb (that’s a good thing), I can’t wait to make it now…I love this site.
Thanks for sharing,
Jeanne
I can’t wait to try your pie. I have an adult 19 yr old son who doesn’t like mayo it makes him hurl, so will try the recipe when he isn’t home or with the yogurt when he is. I love your site and didn’t realize you are the chef as well as gardener..I am impressed and can’t wait to try the garlic soup recipe too!! Am glad I get updates from your site. Have a terrific week Kevin
Yummmmm…can’t wait to make this pie! We love tomato pie!
Making this tonight. It looks wonderful and healthy. Thanks for the recipes that you share.
sometimes, I leave out the crust and make it as a gratin dish. Everybody LOVES this and they keep harping me for the recipe. to Die for Thank you and LOVE
Hi Kevin I’m new to your web site . Cant get enough of it. I have a little farm in New Paltz N.Y. I suddenly an interest in Gardening, cheesemaking . I’m 84 years old and Have been a old world Baker /Pastry Chef . I owned my own Bakery for 53 years. Your web is the most interesting I”ve found IIf possible I would love to hear from you. Joe
Joseph Calabrese – Nice to meet you. There are a number of retired pastry chefs who read this site. You are in good company!