fresh tomatoes

Tomato Pie & Tomato Bruschetta

It doesn’t feel like late summer until I have made my first Tomato Pie of the year. Many, many will follow and it truly one of my favorite summer suppers. I geeked out over all the heirloom tomato varieties at the Lexington Farmer’s Market yesterday and bent @markhenkle ‘s ear over what best suited my pie and Bruschetta today! Both recipes rely heavily on ripe, flavorful tomatoes and because they are so good right now, they don’t need much else added to them. While most everyone knows bruschetta, I had the pleasure of serving tomato pie to several people today for their first time ever. They all loved it. Are you a fan?

tomato pie

Tomato Pie

Course Main Course
Cuisine American


  • 1 9- inch pie crust, frozen
  • 3-4 ripe tomatoes, medium-sized, sliced into ¼ inch slices
  • kosher salt
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 1/4 cup fresh basil, chopped (about 10-12 leaves)
  • 1 green onion, white and green parts, thinly sliced
  • black pepper, freshly ground
  • 1 cup cheddar cheese, grated


  • Preheat oven to 350 degrees.
  • Bake the frozen pie shell as directed for “blind baking” or a custard style pie. (I use Wick’s brand that calls for thawing the shell briefly, poking it with a fork to prevent puffing, and baking at 350 degrees until lightly browned.) Cool and prepare your filling.
  • Lay tomato slices on a baking sheet lined with paper towels and season with kosher salt. Leave for 10-15 minutes to drain off excess liquid. At that point, you may find it helpful to dab the tops of the tomatoes with a couple paper towels as well. Removing this moisture will help combat a soupy pie.
  • In a small bowl, combine the mayonnaise, sour cream, basil, and green onion. Season with freshly ground black pepper. Spread about 2-3 tablespoons of the mayo mixture onto the bottom of the baked and cooled pie shell. Top with about 1/3 cup of the cheese. Place a layer of tomato slices (they can overlap) onto the pie crust and cover with about half of the remaining mayo mix. Top with 1/3 cup of the cheese. Shingle on another layer of tomatoes, the remaining mayo mix, and the rest of the cheese. Bake for 30 minutes or until lightly browned on top.
  • Allow to cool for about 30 minutes before slicing. Don’t despair if it won’t cut cleanly or if quite a bit of liquid gathers. It will be delicious regardless.
Keyword seasonal produce
tomato bruschetta

Tomato Bruschetta

Course Side Dish
Cuisine Italian


  • 2 cups tomatoes, chopped (about 6 small tomatoes or 2 large)
  • 1/3 cup fresh basil leaves, chiffonaded
  • 2 tbsp olive oil, plus more for brushing bread
  • salt and pepper, to taste
  • 1 loaf crusty bread, sliced
  • 2 large cloves garlic, for rubbing
  • balsamic vinegar, for drizzling, optional


  • In a large bowl, combine the tomatoes, basil, and 2 tbsp of the olive oil, and season to taste with salt and pepper. Brush the bread slices with olive oil on both sides and using a cast iron pan or griddle, toast the bread until well browned and crisp. Rub the garlic cloves over the rough bread surfaces, which will add a garlicky punch. Top with generous spoonfuls of the tomato mixture. If desired, drizzle with balsamic and eat right away.
Keyword seasonal produce

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