A Tomato Pie Recipe means different things to different people. The American version has many styles and is actually a pie.
The Italian Version is often mistaken for Sicilian Pie or even
Confused? So was I when I discovered the Italian stlye was not the only tomato pie in existence.
Early in America's development, people were getting used to the idea that the fruit of the tomato plant could be eaten and wasn't poisonous as once thought.
The realization brought a flood of farm style recipes for this abundant, easy to grow produce. Baking tomatoes in pies was a common dish. These recipes were passed on from one generation to another.
The Italian style tomato pie recipe is not an actual pie as those created in the U.S.A. The Italian tomato pie is not really like an American pizza pie and is closer, but not the same as a Sicilian Pizza pie.
The differences between these "pies" will be seen in the recipes. Both are great uses of dough and tomatoes. The differences will attract different tastes.
First, American style Tomato Pie recipe. There are two main versions. The dessert version is pretty simple. Take your favorite Apple Pie recipe and substitute Green Tomatoes for the apples.
Don't knock it unless you've tried it. Most people can't tell the difference. Another example of American ingenuity.
The recipe I will show here is a less sweet version. There are numerous possibilities with this fresh tomato recipe.
AMERICAN TOMATO PIE RECIPE
Clean, blanche and peel, remove stem area and slice 5 medium sized tomatoes. Lay tomatoes on their sides and slice into 1/4" thick rings. Lightly Salt and pepper and place in a collander to drain while prepping other ingredients.
Preheat oven to 350 degrees. Thinly Slice the 1/2 onion. thinly slice the fresh Basil. Keep in separate bowls. In a small bowl mix the cheeses and mayonaise. With a paper towel gently pat dry the tomatoes.
Place one layer of sliced tomatoes covering the bottom of the prebaked pie shell. Add a layer of onion (approx. half) and sprinkle evenly with half the thinly sliced fresh basil. lightly salt and pepper.
Repeat again with remaining Tomatoes, onions and basil. Be sure to leave enough room at the top for the cheese mixture.
Spread the cheese mixture evenly across the top. Aluminum foil the crust edges. Place on the middle rack of the preheated oven and bake for 25 minutes, remove foil and continue to bake until top is light brown (approx. 10 minutes). Allow pie to stand and set. Serve warm or cold.
5 ripe Tomatoes
1/2 sweet (Vidalia) onion
2 oz. Fresh Basil, about 4 tablespoons thinly sliced
1 cup shredded Cheddar Cheese
3/4 Cup Monterey Jack Cheese
3/4 Cup Mayonaise
Prebaked Pie Shell, homemade or frozen
Fine sea salt and ground pepper
VARIATIONS - American Tomato Pie
CHEESE MIXTURE - Substitute the Cheese mixture as follows: beat 4 eggs add 1/4 cup each of the Cheddar cheese, Monterey Jack cheese and the mayonaise and stir. Pour over the tomato, onion and Basil layers as above. Mix 1/4 Cup each Cheddar cheese, Monterey Jack cheese and Mayonaise spred over top and bake as above. This version is a wonderful breakfast pie or a dish for a pot luck dinner. Note: other cheeses such as Mozzarella, Parmasean and Colby can be used in either recipe.
ADDITIONAL INGREDIENTS - Three or four slices of bacon crumbled, Thinly sliced japoleno peppers, Red Bell Peppers,and various roasted or grilled vegetables could be added to the recipe.
Now for the Italian version of the Tomato Pie. But, first let's identify what it's not. Pizza Pie is an Americanized version of Italian Margarheta pie. Generally, it's a thinner crust topped with sauce, mozzarella, sometimes parmesean and topped with oregano. I know they're not all that way. There are hundreds of variations of American Pizza pie. And that's not even considering toppings.
Pies with a much thicker dough are considered a Sicilian pizza. The ingredients and variations are pretty much the same as the Pizza pie.
Italian Tomato pie recipe has a thick soft dough, tomato sauce, parmesean cheese and a dusting of oregano and sometimes parsley. Recipes don't get any easier than this. This is another leftover recipe like the
Pasta Fagioli Recipe.
ITALIAN TOMATO PIE RECIPE
Allow dough to rise, spread dough on an oiled baking pan. the bottom of an oven roasting pan will do.
Preheat oven to 350 degrees. Allow dough to rise again and soften. Gently poke dough overall with fingertips. Oil top of dough with remaining oil.
Add tomato sauce and spread evenly. Sprinkle grated parmesean cheese covering the sauce completely. Shake dried oregano (and parsley - optional) overall. Place in oven on middle rack. Bake for 20 minutes or until crust starts to brown. Check bottom of dough to be sure pie is cooked through. Serve warm or at room temperature.
1 lb Bread Dough Fresh or Frozen
2 cups of Pasta Sauce
1/4 cup Olive Oil
Grated Parmasean Cheese
VARIATIONS - Italian Tomato Pie
DOUGH - Although I make my own dough, I find frozen dough Works really well with this recipe. Double the dough (2 lbs.) and recipe to fill the roasting pan. 1 lb dough covers half the pan.
SAUCE - Use leftover
sauce for tomato pie recipe
or a jar of your favorite sauce works as well. Sausage sauce is my favorite with this recipe. Mushroom, basil, roasted garlic or any other style can be used.
Pizza sauce and some Mozzarella cheese will turn this recipe into a Sicilian pizza. This is a quick and easy recipe. The sauce that matches up perfectly with this recipe is our
Marinara Sauce Recipe.
TOPPINGS - This Tomato Pie recipe is fine the way it is, but, there's nothing wrong with adding your favorite Pizza toppings to make it your own.
Here's a real quick way to make Italian Tomato Pie. This version uses a standard oven roasting pan, our favorite CANNED tomato sauce (the Marinara Sauce we use will be posted on this site soon) and frozen white bread dough.
NOTE: We always prefer Garden Fresh Tomato Sauce, But for the other 7 months of the year, this sauce is a family favorite.
Here's our YOUTUBE Video on how to make a quick Italian Tomato Pie.
Looking for great tomato Recipes? Check the Everything Tomatoes