Summer Tomato Pie

Celebrating Summer’s Bounty at Bay Area Farmer’s Markets

It’s late July, and the local farmer’s markets in the Bay Area are bursting with the vibrant colors and flavors of summer produce. While my weekly shopping list varies depending on what’s on the meal plan, one constant from June until at least late September is tomatoes. These juicy, flavorful gems are a summer staple in my kitchen.

Tomatoes: A Summer Essential in My Kitchen

Even though only three out of five family members in my household actually like tomatoes, that doesn’t stop me from incorporating them into as many dishes as possible. Interestingly, it also doesn’t stop all five of us from enjoying meals that feature tomatoes! It’s amazing how versatile they are in the kitchen.

Delicious Ways to Use Fresh Summer Tomatoes

Tomatoes are incredibly versatile, lending themselves to a wide variety of dishes. Some of my favorite ways to enjoy them include:

• Fresh cream of tomato soup
• Tomato salsa
• Gazpacho
• Homemade tomato sauce

But my all-time favorite way to enjoy ripe summer tomatoes is in Tomato Pie. This dish is adapted from my mom’s tomato pie – a nostalgic favorite that reminds me of my childhood, packed into a pie shell.

Tomato Pie: A Nostalgic Summer Staple

Recently, I was buying tomatoes from a local farmer, and they asked what I planned to do with them. With July 4th just around the corner, Tomato Pie was an obvious choice for our holiday menu – just like it was in my house growing up.  It’s become a summer tradition in my family, and I look forward to it every year.

How to Make the Perfect Tomato Pie

There are a few but critical easy steps to ensure a delicious tomato pie!

Step 1:

Roll out dough into a 9″ pie dish and prick all over with fork.  This can be store bought- Trader Joe’s has a decent one or my favorite is an egg and butter based Pâte Brisé that is very easy to work with.

Step 2: Blind bake

Line pie dough with parchment paper and fill with dry beans or pie weights.  Bake at 375 for about 20 minutes.

Step 3

While the crust is baking, slice tomatoes and give them a gentle squeeze to remove some juices. Place tomatoes on a baking rack and salt both sides.

Step 4:

Remove parchment paper and beans and bake for another 5 minutes, or until golden.  Let sit while the crust is baking and you prepare the topping.

Step 5:

Lay the drained tomatoes in the pie shell, overlapping as needed.  Fill in gaps with cherry tomato halves.

Step 6:

Sprinkle fresh basil and chive over the tomatoes.

Step 7:

Gently dollop cheese/mayo mixture on top of seasoned tomatoes and press lightly.

Step 8:

Bake at 375 degrees for 20-30 minutes, or until the cheese is bubbly and golden brown.

Let sit for 10 minutes before slicing. Best served warm or room temperature.

I hope you love this as much as I do.

Cheers!

Christina