Roasted Tomato Pie Recipe

Name: Roasted Tomato Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs ripe summer tomatoes or 2 lbs plum tomatoes, cut in 1/2 inch thick slices; 2 tablespoons olive oil; 1/2 teaspoon kosher salt; fresh ground pepper; 1 (9 inch) frozen pie crusts (not deep dish) or (9 inch) flaky pie crusts; 1 1/4 cups grated parrano cheese or 1 1/4 cups sharp white cheddar cheese; 10 basil leaves, thinly sliced, plus more for garnishing; 1/4 teaspoon dried oregano; 1/2 cup grated parmesan cheese, preferably parmigiano-reggiano; 1/2 cup mayonnaise

Servings: persons

2 lbs ripe summer tomatoes or 2 lbs plum tomatoes, cut in 1/2 inch thick slices
2 tablespoons olive oil
1/2 teaspoon kosher salt
fresh ground pepper
1 (9 inch) frozen pie crusts (not deep dish) or (9 inch) flaky pie crusts
1 1/4 cups grated parrano cheese or 1 1/4 cups sharp white cheddar cheese
10 basil leaves, thinly sliced, plus more for garnishing
1/4 teaspoon dried oregano
1/2 cup grated parmesan cheese, preferably parmigiano-reggiano
1/2 cup mayonnaise

1
Preheat the oven to 350 Degrees F. Line a baking sheet with aluminum foil and brush with olive oil.
2
Place teh tomatoes on the baking sheet, brush with the olive oil, and season with the kosher salt and pepper to taste. Roast until the tomatoes are slightly dehydreated but not completely dry, 1 to 1 1/2 hours. (Plum tomatoes take about 1 hour. Peak of season summer tomatoes take about 1 1/2 hours).
3
If using a homemade piecrust, bake it blind as directed. If using a frozen pie shell, prebake it according to the package directions. While the crus is still warm, sprinkle with 1/2 cup of the Parrano cheese.
4
Adjust the oven to 400 degrees F. Layer half of the tomatoes on top of the cheese and sprinkle with half of the basil. Layer the remaining tomatoes on top and sprinkle with the remaining basil.
5
Combine the oregano, Parmesan cheese, mayonnaise, and pepper to taste in a small bowl. Spoon the mixture on top of the tomatoes. Top with the remaining 3/4 cup parrano cheese. Place the pie on the prepared baking sheet and bake until the cheese is lightly browned, 20 to 30 minutes. Serve slightly warm or at room temperature. Garnish with sliced basil before serving.

563

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 lbs ripe summer tomatoes or 2 lbs plum tomatoes, cut in 1/2 inch thick slices, 2 tablespoons olive oil, 1/2 teaspoon kosher salt, fresh ground pepper, and more.

Yes, Roasted Tomato Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Roasted Tomato Pie

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