Best 11 German Tomato Pie Recipes

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Indulge in the delectable flavors of a German Tomato Pie, a savory masterpiece that seamlessly blends tangy tomatoes, velvety cheese, and a crispy, flaky crust. This versatile dish, known as Tomatenkuchen or Zwiebelkuchen, is a delightful treat for any occasion, whether it's a casual family gathering, a festive party, or a cozy weekend brunch. Explore two variations of this classic recipe: a traditional German Tomato Pie featuring a rich yeast dough crust and a simpler version with a pre-made puff pastry crust for added convenience. Both recipes promise a delightful culinary experience that will tantalize your taste buds and leave you craving for more.

Let's cook with our recipes!

BEST TOMATO PIE



Best Tomato Pie image

Cheesy tomato basil pie is a summer staple at my house. I always make two: one for me and one to give away. Use fat-free mayonnaise to cut down on oiliness (and calories!).

Provided by UglyOldHag

Categories     Main Dish Recipes     Savory Pie Recipes     Vegetarian Pie

Time 1h

Yield 4

Number Of Ingredients 9

1 (9 inch) refrigerated pie crust (such as Pillsbury®)
1 ½ cups shredded mozzarella cheese, divided
5 Roma tomatoes, or more to taste, cut into wedges
1 cup loosely packed basil leaves, coarsely chopped
2 cloves garlic, minced
½ cup fat-free mayonnaise
¼ cup grated Parmesan cheese
⅛ teaspoon ground white pepper
8 whole basil leaves

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Press pie crust into a 9-inch pan or glass pie plate; fold excess dough under and press to form a thick edge. Cover edges with foil.
  • Bake in the preheated oven until light brown, 10 to 12 minutes. Remove from oven and sprinkle 1/2 cup mozzarella cheese over the bottom. Reduce oven temperature to 375 degrees F (190 degrees C).
  • Drain tomato wedges in a colander or on paper towels. Arrange tomato wedges in the pie shell. Sprinkle basil and garlic on top.
  • Combine remaining 1 cup mozzarella cheese, mayonnaise, Parmesan cheese, and pepper in a mixing bowl. Spread evenly over tomatoes; do not spread onto crust.
  • Bake in the preheated oven until top is golden and bubbly, 35 to 40 minutes. Cover edges with a ring of foil to keep from overcooking if needed. Garnish pie with whole basil leaves and serve warm.

Nutrition Facts : Calories 415 calories, Carbohydrate 34 g, Cholesterol 31.5 mg, Fat 23.9 g, Fiber 4.2 g, Protein 18.8 g, SaturatedFat 8.9 g, Sodium 790.5 mg, Sugar 6.9 g

TOMATO PIE



Tomato Pie image

A savory summertime Tomato Pie made by layering tomatoes slices, basil onion and a cheese spread into a pie crust and baking it until golden and bubbly.

Provided by Lauren Allen

Categories     Main Course

Time 50m

Number Of Ingredients 9

5 roma tomatoes (, peeled and sliced)
10 fresh basil leaves (, chopped)
1/2 cup green onion ((or red onion), chopped)
1 9-inch pre-baked pie crust
1 cup shredded mozzarella cheese
1 cup freshly shredded cheddar cheese
3/4 cup mayonnaise ((or half mayo, half Greek yogurt))
2 Tablespoons freshly grated parmesan cheese
salt and freshly ground black pepper

Steps:

  • Preheat oven to 350 degrees F.
  • Place the tomatoes in a colander in the sink in a single layer. Sprinkle with salt and allow them to rest for 10 minutes.
  • Use a paper towel to pat-dry the tomatoes and make sure most of the excess juice is out. (You don't want wet (juicy) tomatoes or your pie will turn out soggy).
  • Layer the tomato slices, basil, and onion in pre-baked pie shell (see my note above in the post about how I prepare the pie crust.) Season with salt and pepper.
  • Combine the grated cheeses and mayonnaise or Greek yogurt together.
  • Spread mixture on top of the tomatoes and sprinkle parmesan cheese on top.
  • Bake for 30 minutes or until lightly browned. Allow to rest for at least 15 minutes before cutting and serving.
  • You might also like, Garden Vegetable Pie.

Nutrition Facts : Calories 472 kcal, Carbohydrate 21 g, Protein 14 g, Fat 36 g, SaturatedFat 10 g, Cholesterol 36 mg, Sodium 604 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

TOMATO PIE



Tomato Pie image

This classic Tennessee pie might have a cheesy top, but the juicy tomato center keeps it surprisingly fresh. Don't let its simplicity fool you: this pie will be a smash hit in your house, just as it is all over the South.

Provided by Food Network Kitchen

Categories     main-dish

Time 4h30m

Yield 6 servings

Number Of Ingredients 8

3 to 4 ripe tomatoes (about 3 pounds), thinly sliced into 1/4-inch rounds
1/2 small sweet onion, thinly sliced
Kosher salt and freshly cracked black pepper
1 rolled 9-inch pie crust, store-bought or homemade
1 cup freshly grated sharp Cheddar
1 cup freshly grated mozzarella
1 cup mayonnaise
1/2 cup fresh basil leaves, torn, plus small leaves for garnish

Steps:

  • Arrange the tomato and onion slices in a single layer on a paper towel-lined baking sheet and sprinkle with salt. Let sit for 1 to 2 hours.
  • Preheat the oven to 350 degrees F.
  • Fit the pie crust into a 9-inch pie plate and crimp the edges. Prick the bottom and sides with a fork. Line the crust with aluminum foil and fill with pie weights or dried beans. Bake until the edges of the crust are just golden, 20 to 25 minutes. Remove the foil and weights and continue to bake until the bottom of the crust is dry and brown, another 15 to 20 minutes. Cool completely.
  • Mix together the Cheddar, mozzarella and mayonnaise in a medium bowl. Season with 1/2 teaspoon salt and a few cracks of black pepper.
  • Transfer the tomatoes and onions to a dry paper towel and pat dry. Liberally season the tomatoes with cracked black pepper. Arrange a third of the tomatoes in a single layer in the pie crust, overlapping slightly. Sprinkle a third of the basil over the tomatoes and top with a third of the onions. Repeat twice with the remaining tomatoes, basil and onions. Spread the mayonnaise mixture over the top of the onions.
  • Bake until the topping is golden brown and bubbling, 30 to 35 minutes. Let cool completely. Garnish with basil leaves. Serve at room temperature.

GREEN TOMATO PIE III



Green Tomato Pie III image

Tastes like the best apple pie you have ever had. Make people guess what it is! They will want another slice.

Provided by Pam

Categories     Desserts     Pies     Vintage Pie Recipes

Yield 8

Number Of Ingredients 9

5 green tomatoes, chopped
1 ½ cups white sugar
2 tablespoons cider vinegar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon salt
¼ cup all-purpose flour
1 recipe pastry for a 9 inch double crust pie

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place diced green tomatoes and vinegar in a large bowl.
  • In a medium bowl, mix together sugar, cinnamon, cloves, nutmeg, salt and flour. Sprinkle over tomatoes and toss to coat evenly.
  • Pour into pie crust and cover with criss-cross lattice crust.
  • Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, until bubbly and crust is brown.

Nutrition Facts : Calories 407.2 calories, Carbohydrate 65.3 g, Fat 15.2 g, Fiber 2.8 g, Protein 4.1 g, SaturatedFat 3.8 g, Sodium 389.6 mg, Sugar 40.7 g

TOMATO PIE



Tomato Pie image

This Southern tomato pie recipe is a summer must-have! Use sunny tomatoes that are firm, but not too ripe, so the results are delicious rather than too juicy. -Lois Morgan, Edisto Beach, South Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 8 servings.

Number Of Ingredients 14

1 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon salt
1/2 cup cold butter, cubed
2 to 3 tablespoons ice water
FILLING:
3/4 cup mayonnaise
1/2 cup shredded cheddar cheese
1/3 cup thinly sliced green onions
1 tablespoon minced fresh oregano
1/2 teaspoon ground coriander
1/4 teaspoon salt
1/4 teaspoon pepper
6 medium tomatoes (1-3/4 pounds), cut into 1/4-inch slices
4 bacon strips, cooked and crumbled

Steps:

  • In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 30 minutes or overnight., Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice., Bake until bottom is lightly browned, 20-25 minutes. Remove foil and weights; bake until light brown, 5-10 minutes longer. Cool on a wire rack., In a small bowl, combine mayonnaise, cheese, green onions and seasonings. Arrange one-third of the tomatoes in crust; spread with one-third of the mayonnaise mixture. Repeat layers twice. Bake 25 minutes. Top with bacon; bake until filling is bubbly, 5-10 minutes longer. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 396 calories, Fat 32g fat (12g saturated fat), Cholesterol 49mg cholesterol, Sodium 466mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 3g fiber), Protein 7g protein.

EASY TOMATO PIE



Easy Tomato Pie image

This easy tomato pie looks impressive but is simple to make. When you're armed with ripe summer tomatoes and the perfect pie crust, it couldn't be easier.

Categories     vegetarian     おせち     brunch     dinner party     Summer     baking     brunch     dinner     lunch     main dish

Time 3h

Yield 6-8 servings

Number Of Ingredients 15

1 piece perfect pie crust, or 1 refrigerated pie crust (from a 14-oz box)
All-purpose flour, for dusting
2 3/4 lb. medium tomatoes
1 tsp. kosher salt
1/2 c. mayonnaise
1 large egg, plus 1 egg yolk
2 tsp. hot sauce (optional)
8 oz. shredded sharp cheddar cheese
1/2 c. crumbled blue cheese
3 scallions, chopped
2 tbsp. chopped fresh parsley
2 tbsp. chopped fresh dill
1/4 tsp. ground black pepper
1 1/2 tbsp. plain yellow cornmeal
Fresh herbs (such as dill, parsley or chives), for garnish

Steps:

  • Roll 1 ball of pie dough into a 13-inch circle on a lightly floured surface. Transfer the crust to a 9-inch deep-dish pie pan. Trim the edges so the crust hangs over the pie pan by 1/2-inch. Tuck the edges of the crust under to be even with edge of the pie pan and press all around with the tines of a fork. Place the crust in the refrigerator for 1 hour (or in the freezer for 30 minutes).
  • Meanwhile, slice the tomatoes crosswise into ¼-inch thick slices. Using your fingers, push out as many of the watery tomato seeds as you can. Lay the slices flat on a paper towel-lined sheet tray and sprinkle all over with the kosher salt. Let drain for 30 minutes, then pat very dry.
  • While the tomatoes are draining, in a medium bowl, whisk together the mayonnaise, egg, egg yolk and hot sauce (if using). Stir in the cheddar cheese, blue cheese, scallions, parsley, dill and black pepper.
  • Preheat the oven to 425˚. Sprinkle the cornmeal over the bottom of the crust. Pat the tomato slices dry, once again, then place 1/3 of the tomatoes in the bottom of the pie crust, overlapping them slightly to fit. Top with ½ of the mayonnaise mixture. Repeat with another layer of tomatoes and another layer of mayo mixture. Place the remaining tomatoes on top, pressing the last layer gently into the mayo mixture. Bake for 20 minutes.
  • Remove the pie from the oven and wrap just the edges of the crust with foil. Reduce the oven temperature to 375˚ and bake until the mayo mixture is puffed and golden brown and the center is no longer wobbly, 30 minutes more. Let cool for 1½ hours.
  • Top with additional herbs, if desired, then slice and serve.

THE BEST TOMATO PIE



The Best Tomato Pie image

Filled with a mozzarella cheese mixture layered in between thick slices of summer tomatoes makes this the best tomato pie. There's no better way to close out summer than making this delicious southern recipe.

Provided by Alyssa Rivers

Categories     Dinner

Time 1h5m

Number Of Ingredients 9

1 9-inch pie shell
6 large tomatoes (very ripe)
1 tablespoon kosher salt
8 ounces shredded mozzarella cheese
1/2 cup mayonnaise
1/4 cup fresh basil (chopped)
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Steps:

  • Preheat the oven to 350ºF and if making prepare the pie dough.
  • Slice the tomatoes to about 1/4-inch in thickness and arrange them in a single layer on a paper towel-lined baking sheet. Coat the tomatoes in salt and cover again with another layer of paper towels. Let sit for 10 minutes.
  • In a medium bowl combine the shredded cheese, mayonnaise, fresh basil, and spices together until mixed well. Set aside.
  • Place the 9-inch pie shell into your pie dish and arrange a single layer of sliced tomatoes on the bottom. Cover the tomatoes with half of the cheese mixture and repeat this step.
  • Layer the last of the tomato slices on top, overlapping is okay, and firmly press them into the pie. This helps the ingredients come together.
  • Place the pie into the oven and bake for 35 to 45 minutes, until the cheese begins to bubble and the crust turns a golden brown.

Nutrition Facts : ServingSize 1 slice, Calories 281 kcal, Carbohydrate 15 g, Protein 8 g, Fat 22 g, SaturatedFat 7 g, TransFat 0.02 g, Cholesterol 27 mg, Sodium 375 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 12 g

GREEN TOMATO PIE



Green Tomato Pie image

When frost nips our garden, I quickly gather all the green tomatoes still on the vine and make this old family favorite. It's been handed down from my grandmother, and now my granddaughters are asking for the recipe.-Violet Thompson, Port Ludlow, Washington

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 8

1-1/2 cups sugar
5 tablespoons all-purpose flour
1 teaspoon ground cinnamon
Pinch salt
3 cups thinly sliced green tomatoes (4 to 5 medium)
1 tablespoon cider vinegar
Dough for double-crust pie
1 tablespoon butter

Steps:

  • Preheat oven to 350°. In a bowl, combine sugar, flour, cinnamon and salt. Add tomatoes and vinegar; toss to coat. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge., Bake until tomatoes are tender, about 1 hour. Cool on a wire rack to room temperature. Store in the refrigerator.

Nutrition Facts : Calories 433 calories, Fat 16g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 242mg sodium, Carbohydrate 71g carbohydrate (40g sugars, Fiber 1g fiber), Protein 3g protein.

SUMMER TOMATO PIE



Summer Tomato Pie image

This is a simple but delicious side dish. It could also be a main course for a vegetarian. It's great for using all those wonderful summer tomatoes from the garden! You can change the cheeses to fit your taste as well as the seasoning. Blue cheese and fennel, Swiss cheese and thyme, Gouda and dill, whatever your favorites are.

Provided by Elizabeth

Categories     Main Dish Recipes     Savory Pie Recipes     Vegetarian Pie

Time 1h10m

Yield 8

Number Of Ingredients 8

1 recipe pastry for a single 9-inch pie crust
3 tomatoes, thinly sliced
2 teaspoons salt
3 cloves garlic, minced
¼ cup chopped fresh basil
½ cup shredded Cheddar cheese
½ cup shredded mozzarella cheese
¼ cup mayonnaise

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Press pie crust into a 9-inch pie pan; prick bottom and sides with fork.
  • Bake crust in the preheated oven until lightly browned, 10 to 12 minutes. Cool completely.
  • Reduce oven temperature to 350 degrees F (175 degrees C).
  • Place tomatoes in a single layer of a colander; sprinkle with salt. Let sit for about 10 minutes to release moisture. Blot excess moisture with a paper towel. Arrange 1 layer of tomato slices around the bottom of the cooled pie crust, overlapping the slices. Sprinkle half the garlic and half the basil onto tomato layer. Sprinkle half the Cheddar cheese and half the mozzarella cheese over basil layer. Repeat layering with remaining tomatoes, garlic, basil, Cheddar cheese, and mozzarella cheese. Spread mayonnaise over the top mozzarella cheese layer.
  • Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes. Cool on a wire rack.

Nutrition Facts : Calories 221.5 calories, Carbohydrate 13.3 g, Cholesterol 14.5 mg, Fat 16.5 g, Fiber 1.5 g, Protein 5.5 g, SaturatedFat 4.9 g, Sodium 827.9 mg, Sugar 1.7 g

SOUTHERN TOMATO PIE



Southern Tomato Pie image

Tomato slices are juicy and mix in well with the creamy/cheesy "custard" in this Southern-inspired tomato pie. The blind baking method helps keep the crust nice and crunchy on the bottom.

Provided by Jasmine

Categories     Savory Pies

Time 2h10m

Yield 8

Number Of Ingredients 13

½ (14.1 ounce) package refrigerated pie crusts, at room temperature
3 medium tomatoes
1 ¼ teaspoons kosher salt, divided
½ cup mayonnaise
2 ounces cream cheese, softened
1 ½ cups shredded sharp Cheddar cheese, divided
1 large egg, lightly beaten
1 tablespoon all-purpose flour
1 large clove garlic, minced
¼ teaspoon cayenne pepper
¼ teaspoon ground black pepper
¼ cup shredded Parmesan cheese
1 tablespoon thinly sliced fresh basil

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Fit pie crust inside a 9-inch pie plate, pressing into the bottom and up the sides of the plate. Fold crust edges under; crimp as desired. Place a piece of parchment paper over crust in pie plate, leaving a 3-inch overhang. Fill with pie weights or dried beans.
  • Bake in the preheated oven for 10 minutes. Carefully remove parchment paper and pie weights. Continue baking until crust is light golden brown, 5 to 8 minutes more. Transfer to a wire rack; cool to room temperature, about 30 minutes. Reduce oven temperature to 375 degrees F (190 degrees C).
  • Meanwhile, slice tomatoes crosswise into 1/4-inch thick slices; arrange tomato slices in a single layer on paper towels. Sprinkle with 3/4 teaspoon of the salt; let stand for 20 minutes. Pat tomato slices dry with paper towels.
  • Whisk together mayonnaise and cream cheese until combined and smooth. Fold in 1 1/4 cups Cheddar cheese, egg, flour, garlic, cayenne, black pepper, and remaining 1/2 teaspoon salt until combined.
  • Spread half of the Cheddar mixture in the pie crust. Layer with 1/3 of the tomato slices in slightly overlapping circles. Repeat procedure with remaining Cheddar mixture and another third of tomato slices. Top with remaining tomato slices in slightly overlapping circles. Sprinkle with Parmesan and remaining 1/4 cup Cheddar cheese.
  • Bake pie in the preheated oven until filling is set and lightly browned on top, 30 to 35 minutes, tenting crust with aluminum foil to prevent excess browning, if needed. Let stand for at least 30 minutes before serving. Garnish with thinly sliced basil before serving.

Nutrition Facts : Calories 377.4 calories, Carbohydrate 14.5 g, Cholesterol 65.2 mg, Fat 31.1 g, Fiber 1.5 g, Protein 10.8 g, SaturatedFat 11.2 g, Sodium 733.8 mg

EASY TOMATO PIE



Easy Tomato Pie image

This succulent, savory pie is loaded with tomatoes, Swiss cheese and cottage cheese, all accented with basil, parsley and onion flakes. You can enjoy this pie year round: use canned tomatoes and dried basil in the winter, but be sure to treat yourself to fresh in the summer!

Provided by sal

Categories     Side Dish     Vegetables     Tomatoes

Time 55m

Yield 6

Number Of Ingredients 10

1 (9 inch) unbaked pie shell
2 eggs, beaten
1 cup whole milk
1 teaspoon salt
½ teaspoon dried basil
¼ teaspoon dried parsley
1 ½ tablespoons dried minced onion
½ cup cottage cheese
5 plum tomatoes, diced
1 ¼ cups shredded Swiss cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a medium bowl, whisk together eggs, milk, salt, basil, parsley, onion flakes and cottage cheese. Spread tomatoes evenly across bottom of pastry shell, then sprinkle with Swiss cheese. Pour egg mixture over cheese.
  • Bake in preheated oven for 45 minutes, until set in center.

Nutrition Facts : Calories 323.7 calories, Carbohydrate 20.8 g, Cholesterol 75.5 mg, Fat 20.7 g, Fiber 1.9 g, Protein 14 g, SaturatedFat 8.5 g, Sodium 710.5 mg, Sugar 4.4 g

Tips:

  • For a crispier crust, pre-bake the pie crust before adding the filling. To do this, place the pie crust in a preheated oven at 350°F (175°C) for 10-12 minutes.
  • If you don't have a springform pan, you can use a regular 9-inch pie plate. Just be sure to trim the excess dough around the edges.
  • To prevent the tomatoes from releasing too much water, slice them thinly and pat them dry with paper towels before adding them to the pie.
  • For a more flavorful pie, use a variety of tomatoes, such as cherry tomatoes, Roma tomatoes, and heirloom tomatoes.
  • If you don't have fresh herbs, you can use 1 teaspoon of dried oregano or basil instead.
  • Serve the pie warm or at room temperature. It's also delicious the next day.

Conclusion:

This German Tomato Pie is a delicious and easy-to-make dish that's perfect for any occasion. It's made with a flaky crust, a creamy filling, and fresh, juicy tomatoes. The pie can be served warm or at room temperature, and it's also delicious the next day. So next time you're looking for a quick and easy meal, give this German Tomato Pie a try!

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