Summertime Tomato Pie Recipe

This summertime Tomato Pie is a must for every table when it’s tomato season. It’s fresh, flavor-jammed summer tomatoes hosting garlic, basil and cheese in a flaky crust. Trust us, even those who turn their noses up at tomatoes are gonna want a seat at the table when tomato pie is served. 

Natural foods and cooking expert Kerry Dunnington has just released her new book, This Book Cooks – Farm-Fresh Traditional Recipes for Healthy Contemporary Eating.
Dunnington is a Baltimore food columnist, culinary consultant, and caterer specializing in making eco-friendly and healthy food that is fun to prepare, enjoyable to eat, and entertaining to share.

This Book Cooks contains classic recipes with a decidedly healthy modern American twist.  The book is state-of-the-art in preparing and delivering the healthiest and most delicious, eco-friendly meals, focusing on using fresh, locally grown and readily available foods.

Once summer rounds the corner, thoughts of eating juicy, garden-fresh tomatoes enter my mind. Nothing compares to a ripe summer tomato. I can hardly wait (never buying the flavorless version from the grocery store) until they come into season when Nick and I go on a tomato-eating binge. Prepare Homemade Pie Crust (see page 132 of This Book Cooks), or if crunched for time, buy a good-quality, frozen 9-inch pie shell.

Is tomato pie a Pennsylvania thing?

Philadelphia loves Tomato Pie. It might be their regional specialty. it’s one of the city’s oldest and most favorite dishes.

In the early 1900s, bread bakeries, would take leftover bread and top it with tomato sauce, or “gravy,” and a sprinkling of parmesan cheese.

Summertime Tomato Pie

Author: Kerry Dunnington, author of This Book Cooks
Serves: 4 to 6 servings

Ingredients

• ½ cup mayonnaise
• ½ cup freshly grated Parmesan cheese
• 2 tablespoons white wine
• ½ teaspoon dry mustard
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon cracked black pepper
• 2 tablespoons fresh minced parsley
• 1 (9-inch) baked pie crust
• 3-4 medium tomatoes, sliced (enough to fill the pie ¾ full)
• 15-20 fresh basil leaves

How to Make Summertime Tomato Pie

1. Preheat oven to 350°F.
2. Mix mayonnaise with ¼ cup Parmesan cheese, white wine, dry mustard, garlic powder, salt, pepper, and parsley in a medium bowl. Set mixture aside.
3. Arrange half of the tomatoes in the baked pie shell. Top the tomatoes with fresh basil leaves and top the basil leaves with the remaining tomato slices.
4. Dollop the Parmesan/mayonnaise mixture over the tomatoes. (Don’t worry about perfection, as the mixture will even out while baking.)
5. Top the pie with the remaining ¼ cup Parmesan cheese. Bake for 35-45 minutes or until lightly brown and bubbly. Serve immediately.

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Summertime Tomato Pie

Yield: 4 to 6 servings

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Ingredients

• ½ cup mayonnaise
• ½ cup freshly grated Parmesan cheese
• 2 tablespoons white wine
• ½ teaspoon dry mustard
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon cracked black pepper
• 2 tablespoons fresh minced parsley
• 1 (9-inch) baked pie crust
• 3-4 medium tomatoes, sliced (enough to fill the pie ¾ full)
• 15-20 fresh basil leaves

Instructions

1. Preheat oven to 350°F.
2. In a medium bowl, combine mayonnaise with ¼ cup Parmesan cheese, white wine, dry   mustard, garlic powder, salt, pepper, and parsley. Set mixture aside.
3. Arrange half of the tomatoes in the baked pie shell. Top the tomatoes with fresh basil leaves and top the basil leaves with remaining tomato slices.
4. Dollop the Parmesan/mayonnaise mixture over tomatoes. (Don’t worry about perfection as the mixture will even out while baking.)
5. Top the pie with the remaining ¼ cup Parmesan cheese. Bake for 35-45 minutes or until   lightly brown and bubbly. Serve immediately.

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