Tomato Pie | Morsels of Life

Tomato Pie

Morsels of Life - Tomato Pie

One of my favorite iconic scenes of the summertime is the beautiful fruit pie cooling on the windowsill, but sometimes I prefer a twist or something slightly off the beaten path. Having lived most of my life within the comfortable confines of both Southern cooking and Chinese cuisine, I’ve been largely unfamiliar with other fine foods that might, at least from my view, feel like a novel interpretation on an old classic. Imagine my surprise, when I learned of the existence of the tomato pie, apparently an Italian-American dish with Sicilian roots. (In fact, I got the idea for this tomato pie from Simple Girl when she posted about a Heirloom Tomato Pie.) Until recently, the extent of my knowledge of Italian-American food went no further than pizza, spaghetti, and maybe that cannoli from the Godfather movie. With some beautiful heirloom tomatoes given to me by a coworker, the stars aligned for this recipe, which turned out to be an absolute delight.

Tomato Pie
A crisp buttery crust filled with savory onions and cheese, topped with herbs and heirloom tomatoes.

Prep time: 5 minutes
Cook time: 55 minutes
Total time: 1 hour
Yield: 8 servings


  • 1 onion, thinly sliced

  • 2 cups cheese (I used ricotta, parmesan, cheddar, and mozzarella.)

  • 1 slice bread, crumbs (optional)

  • 3 tablespoons parsley

  • 1 tablespoon thyme

  • 3 tablespoons basil

  • 2 pounds tomatoes, sliced (I used Rainbows and Black Krims.)

  • 1 pie crust, baked (I used a cornmeal pie crust, but you could also use a standard pie crust, or even a pre-made pie crust.)


  1. Lightly drain tomatoes. (I just put the slices in a salad spinner, although a colander would work just as well.) You don't want to take all the liquid out of the tomatoes, but depending on what varieties you use, it might make the crust soggy if you don't drain a bit of liquid first.

  2. Meanwhile, caramelize onions, and then mix with breadcrumbs.

  3. Add in cheeses and herbs.

  4. Spread mixture in pie crust.

  5. Top with sliced tomatoes, and then sprinkle a bit of basil on top. (You don't have to be like me and spill it though!)

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  1. The Fajdich TimesAugust 24, 2011

    Your Tomato Pie looks fabulous! I love all the different tomatoes this time of year:)

  2. I agree! This year was the first that I got heirloom tomatoes, but I really liked the rainbows – tasty and pretty! :)

  3. Yum!

    Thanks for linking up on Twisted Thursday :)