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Tomato Pie

Melissa Shipman
A fresh take on a southern classic, this cheese filled tomato pie is sure to be a crowd pleaser.
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Course
Cuisine American
Servings 8

Equipment

  • Pie Dish
  • Rolling Pin
  • Parchment Paper

Ingredients
  

  • 2 Cups Ricotta Cheese
  • 3/4 Cup Chopped Sweet Onion
  • 1 Cup Parmesean Cheese, Grated
  • 1 Cup Extra Sharp White Cheddar Cheese I prefer Cabot Extra Sharp
  • 1/3 Cup Chopped Fresh Basil
  • 3-4 Cups Sliced Tomatoes 3-4 Large Tomatoes, or 8-10 Roma Tomatoes
  • 3 Cloves Garlic, Minced
  • 1 Egg
  • 1 tsp Sage
  • 1 tsp Rosemary
  • 6-8 Bacon Slices (Crumbled)
  • Salt for the Sliced Tomatoes
  • Green Onion for Garnish
  • Extra Extra Sharp Cheddar & Bacon to cover top of pie.

Instructions
 

  • Prepare pie crust according to instructions in pie recipe (or use prepared pie crust).
  • Get all your ingredients out, washed, prepped and ready to go.
  • Slice all your tomatoes, de-seed them (to avoid a runny pie), place in a bowl and lightly salt with pink Himilayan salt.
  • Sautee Onion and Garlic in pan until tender.
  • In a medium bowl mix together ricotta, parmesan, cheddar, onions, basil, pepper, sage, rosemary, and egg.
  • Start layering the pie filling starting with the ricotta mixture, then bacon, and tomato. Repeat layers until your pie is filled up ending with tomatoes on the top.
  • Sprinkle extra sharp cheddar cheese, bacon, and green onion on top of tomatoes.
  • Bake at 350° for about an hour, or until pie is golden brown.
  • Serve and enjoy!
Keyword Savory Pies, Southern Dishes, Southern Staples, Tomato Pie