Best 8 Grammas Tomato Pie Recipes

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Who can say no to a flaky, buttery crust enveloping a luscious filling of plump, juicy tomatoes, herbs, and cheese? Our collection of tomato pie recipes takes this classic dish to the next level with a variety of flavors and styles. From the traditional Southern tomato pie with its biscuit-like crust to the elegant French pissaladière with its caramelized onions and anchovies, there's a tomato pie here for every taste. But don't stop there – we've also included a vegan tomato pie for those with dietary restrictions and a mini tomato galette recipe for a fun and portable twist on the classic. So gather your ingredients, preheat your oven, and get ready to indulge in a slice of tomato pie heaven.

**Recipes included:**

* Grandma's Tomato Pie: This classic Southern tomato pie features a flaky, biscuit-like crust and a creamy, cheesy filling made with fresh tomatoes, onions, and herbs.

* French Pissaladière: This savory Provençal tart features a crispy, buttery crust topped with caramelized onions, anchovies, tomatoes, and olives.

* Vegan Tomato Pie: This plant-based take on tomato pie uses a flaky vegan crust and a creamy, cheesy filling made with tofu, nutritional yeast, and vegetables.

* Mini Tomato Galette: These individual galettes are made with a flaky pie crust and filled with fresh tomatoes, herbs, and cheese. They're perfect for a quick and easy lunch or dinner.

Let's cook with our recipes!

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 WITH CORNMEAL CRUST



Tomato Pie with Cornmeal Crust image

Tomato pie is a staple in Low Country cuisine, and if you're unfamiliar with this dish, it's not a dessert at all. I layer sliced heirloom tomatoes, my famous pimiento cheese, herbs, onion and ham in a cornmeal pie crust and bake them up. The result is a to-die-for side or main dish that I know you'll love.

Provided by Kardea Brown

Categories     main-dish

Time 3h10m

Yield 8 servings

Number Of Ingredients 28

1/2 cup plain yellow cornmeal
3/4 cup all-purpose flour, plus more for dusting
1/2 teaspoon kosher salt
1/3 cup vegetable shortening
5 tablespoons ice cold water
4 to 5 large heirloom tomatoes, sliced
Kosher salt
1 tablespoon Miss Brown's House Seasoning, recipe follows
2 tablespoons chopped fresh chives, plus more for garnish
2 tablespoons chopped fresh parsley, plus more for garnish
1/2 large Vidalia onion, very thinly sliced
4 ounces tasso or smoked ham, diced
1 cup Pimiento Cheese, recipe follows
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
1 tablespoon kosher salt
1 tablespoon freshly ground pepper
8 ounces extra-sharp yellow Cheddar, shredded
4 ounces white Cheddar (preferably Vermont Cheddar), shredded
8 ounces cream cheese, softened
4 ounces diced pimientos, drained and juice reserved
3 tablespoons mayonnaise
1 tablespoon finely chopped fresh chives
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon smoked paprika
Kosher salt and freshly ground black pepper

Steps:

  • Make the cornmeal crust: Combine the cornmeal, flour and salt in a food processor and pulse until combined. Add the shortening and pulse until the mixture resembles small peas. Add the cold water, 1 tablespoon at a time, and pulse just until the mixture comes together and forms a dough. Shape the dough into a disc, then wrap with plastic and refrigerate for 30 minutes.
  • For the filling: Meanwhile, arrange the tomatoes in a single layer on paper towel-lined baking sheets. Sprinkle with 1/2 teaspoon salt. Let stand for 30 minutes to allow the water from the tomatoes to release, then pat the tomatoes dry with paper towels.
  • Preheat the oven to 400 degrees F.
  • Roll out the dough out to an 11-inch circle and fit into a 9-inch deep-dish pie plate. Fold the edges under and crimp the edges. Fill the pie crust with parchment paper and pie weights or dried beans. Bake on the bottom rack until the crust is browned and crisp, 20 to 25 minutes. Remove from the oven, carefully lift out the parchment and weights and let cool. Reduce the oven temperature to 350 degrees F.
  • Sprinkle the tomatoes with the House Seasoning. Layer a third of the tomatoes on the bottom of the crust and sprinkle with a third of the herbs. Top with half of the onion, half of the ham and 1/3 cup Pimiento Cheese. Repeat the layers once. Top with the remaining tomatoes, herbs and remaining 1/3 cup Pimiento Cheese. Bake on the bottom rack until the pie is golden brown and bubbly, about 30 minutes. Let stand 20 minutes before slicing. Garnish with more fresh herbs, if desired.
  • Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.
  • Add the Cheddars, cream cheese, pimientos and mayo to a bowl and mix together. Add the chives, garlic powder, cayenne, smoked paprika and salt and pepper and mix until thoroughly combined.

GRAMMA'S TOMATO PIE



Gramma's Tomato Pie image

Having an abundance of tomatoes in the garden causes you to come up with as many recipes as you can! This recipe is a hit with my family especially the little ones because it has the taste of pizza.

Provided by Gramma Robbie

Categories     Cheese

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 12

4 -5 tomatoes (peeled, thinly sliced)
8 slices bread (fresh loaf)
1/2 cup butter
1 cup milk
3 medium eggs
1/2 teaspoon oregano
1/2 teaspoon parsley flakes
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
salt and pepper (to taste)
3 cups mozzarella cheese
3 tablespoons bacon (chopped finely)

Steps:

  • In a greased 9x13 casserole put the following:.
  • 1/2 of the peeled, sliced tomatoes. Top with bread slices (you may cut the bread to fit). In a separate bowl, melt butter. Add milk and all the seasonings and whisk together. Pour this over the bread. Sprinkly with the bacon bits and 2 cups of mozzarella cheese. Add another layer of tomatoes and the rest of the cheese. Bake at 350 for 40 minutes.

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.

GINA'S SUMMER TOMATO PIE



Gina's Summer Tomato Pie image

My husband & I saw this on "Down Home with the Neelys" on The Food Network the other night & thought it looked good. Tried it last night & boy were we right. It was delicious, both hot out of the oven & when it had cooled to room temperature. We were full from dinner but there were 2 pieces still on the pan, couldn't resist & they were just as good as the first bite if not more. Hope you enjoy this too.

Provided by Jackie 6

Categories     European

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

1 (9 inch) ready-made refrigerated pie crusts
2 large yellow tomatoes, sliced 1/4-inch thick
1 large tomatoes, sliced 1/4-inch thick
8 ounces fresh mozzarella cheese, sliced
1/4 cup fresh basil leaf, cut up
kosher salt & freshly ground black pepper
1/4 teaspoon red pepper flakes
extra virgin olive oil

Steps:

  • Preheat oven to 375 deg. Line a baking sheet with parchment paper.
  • Sprinkle flour on a work surface.
  • Roll out pie dough to form a 10-inch circle & place on baking sheet.
  • Overlap & alternate the different tomatoes & mozzarella (I only had red tomatoes) in the center of the dough, leaving a 3-inch border.
  • Scatter the basil leaves on top.
  • Sprinkle with salt & pepper & red pepper flakes.
  • Fold the uncovered edges of the dough inward over the filling to create a pleated crust.
  • Brush edges & top with olive oil. (Look at my pictures, watch out for holes in the edges, the water from the tomatoes will leak out.).
  • Place in the oven & bake for 35 minutes.
  • After about 10 minutes check for leaks & plug them.
  • Remove from the oven to a cutting board.
  • Slice & serve.

Nutrition Facts : Calories 357.2, Fat 23.4, SaturatedFat 10.8, Cholesterol 44.8, Sodium 586.1, Carbohydrate 22, Fiber 1.7, Sugar 3.1, Protein 15.5

GRANDMA'S TAMALE PIE



Grandma's Tamale Pie image

The best tamale pie. I have fond childhood memories of being out at the farm begging grandma to make tamale pie. Best served with a garden salad and some fresh bread.

Provided by princess of doom

Categories     Savory Pies

Time 1h

Yield 8

Number Of Ingredients 13

1 tablespoon butter
1 medium onion, diced
1 (15 ounce) can creamed corn
1 (14.5 ounce) can diced tomatoes with juice
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon salt
1 cup cornmeal
1 cup milk
2 large eggs, beaten
1 (12 ounce) can corned beef
1 (6 ounce) can whole black olives, drained
½ cup shredded Monterey Jack cheese

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Melt butter in a large skillet over medium heat. Add onion and sauce until soft, about 5 minutes. Add creamed corn, tomatoes with juice, chili powder, garlic powder, and salt; bring to a boil.
  • Stir in cornmeal, milk, and eggs; return to a boil. Cook until it thickens, 2 to 3 minutes. Remove from the heat.
  • Stir in corned beef, olives, and Monterey Jack cheese. Transfer to a 2-quart casserole dish.
  • Bake in the preheated oven for 30 minutes.

Nutrition Facts : Calories 326.9 calories, Carbohydrate 30.9 g, Cholesterol 95.2 mg, Fat 14.6 g, Fiber 2.9 g, Protein 18.9 g, SaturatedFat 6 g, Sodium 1233.6 mg, Sugar 5.7 g

GRAMMA'S TOMATO PIE- LIGHTER VERSION



Gramma's Tomato Pie- Lighter Version image

A variation of my mother's recipe for tomato pie- with a Weight Watcher's friendly spin! Makes 12 servings- only 4 points each! Cheese and bacon have been removed for my personal taste.

Provided by Meri Beth

Categories     Vegetable

Time 50m

Yield 12 serving(s)

Number Of Ingredients 10

2 (28 ounce) cans diced tomatoes
6 slices bread
1 cup country crock light margarine
1 cup skim milk
3 large eggs
1 teaspoon garlic powder
1 teaspoon onion powder
salt and pepper
2 tablespoons ground oregano (or more to taste)
1 teaspoon parsley flakes

Steps:

  • Use one can of tomatoes as bottom layer in large disposable lasagna pan or similar dish, then layer slices of bread on top.
  • Melt margarine and combine last eight ingredients together into a liquid and pour over bread layer. You may change spice amounts according to your taste.
  • Top with remaining can of tomatoes.
  • Sprinkle with more oregano or add a mozzarella cheese topping if desired.
  • Bake for 40 mins at 350 degrees.
  • Makes approximately 16 servings, but recipe may be halved or made in bulk.
  • You can't mess this one up!
  • Note- the more oregano and italian spices you add, the more it gives it a pizza taste!

FRESH TOMATO PIE



Fresh Tomato Pie image

A great way to use surplus tomatoes from your garden. Tasty served warm or cold! You may want to add chopped fresh herbs for flavor.

Provided by Britt Terry

Categories     World Cuisine Recipes     European     Italian

Yield 8

Number Of Ingredients 9

1 (9 inch) pie shell
7 ripe tomatoes, sliced
1 yellow onion
¾ cup mayonnaise
⅓ cup shredded mozzarella cheese
⅓ cup grated Parmesan cheese
ground black pepper to taste
2 teaspoons fresh basil
2 teaspoons fresh oregano

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake the pastry shell for 8 to 10 minutes or until browned.
  • Slice onion and place in the bottom of pastry shell. Slice tomatoes and arrange over onions. Add black pepper to taste.
  • In a medium bowl, combine mozzarella, parmesan and mayonnaise. Spread this mixture evenly over tomatoes.
  • Bake at 350 degrees F (175 degrees C) for 20-25 minutes or until golden brown. Once cooked, garnish with fresh herbs.

Nutrition Facts : Calories 282.8 calories, Carbohydrate 14.3 g, Cholesterol 14.5 mg, Fat 23.8 g, Fiber 1.7 g, Protein 4.3 g, SaturatedFat 4.5 g, Sodium 305.6 mg, Sugar 4.4 g

Tips:

  • Use ripe, juicy tomatoes for the best flavor.
  • If you don't have fresh tomatoes, you can use canned tomatoes. Just be sure to drain them well before using.
  • Add some chopped fresh basil or oregano to the tomato mixture for extra flavor.
  • Use a deep-dish pie plate to prevent the filling from spilling over.
  • If you're using a store-bought pie crust, be sure to pre-bake it according to the package directions.
  • Let the pie cool for at least 15 minutes before slicing and serving.

Conclusion:

Grandma's Tomato Pie is a delicious and easy-to-make dish that is perfect for any occasion. With its simple ingredients and classic flavor, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a quick and easy meal, give Grandma's Tomato Pie a try. You won't be disappointed!

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