Not My Grandma’s Tomato Pie

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Tomato Pie {Gluten-Free, Vegetarian} | Wheat-Free Meat-Free

This pie is a great way to use all of those garden fresh summer tomatoes. It’s named Not My Grandma’s Tomato Pie because the recipe comes from a good friend’s grandma.

Kalinda mentioned in her Buttery Green Beans and Radishes recipe that we have a Monday Night Dinner crew. Grandma S debuted this pie last summer. I fell in love with it but sadly forgot about its existence just days later. A couple weeks ago she baked it again and reminded me just how tasty it really was. She gladly shared the recipe. I adjusted a couple items and went to town.

I made this pie two days in a row. Unfortunately, I only have pictures from the first pie. The second was much better. I adjusted a few measurements and the pie construction, so the pictures don’t show the revised and polished recipe. I figured some pictures was better than no pictures.

Tomato Pie

  • 6 large tomatoes
  • 4 green onions
  • 1 cup fresh basil
  • 1/2 cup light mayonnaise
  • 1 cup white cheddar cheese, shredded
  • 1 cup mozzarella, shredded
  • 1 gluten-free pie crust

For the pie crust, I used Pamela’s Pie Crust Recipe. You could also save yourself the trouble and buy a pre-made crust. The funny part about my crust is that I used the pancake mix instead of the bread mix, but the crust came out just fine. If you are making your own crust, pre-bake the crust for 10 minutes at 400 degrees Fahrenheit, remove from the oven and set aside to cool.

Preheat oven to 325 degrees Fahrenheit. Next wash and peel the tomatoes. I blanched and shocked my tomatoes to expedite the peeling process. Slice the tomatoes, and place in a colander in a sink. Salt the tomatoes to help draw out some of the liquid. Next, chop the green onions and chiffonade the basil leaves. After 10-15 minutes, lightly press the tomatoes to help release any extra liquid. Mix the tomatoes, green onions, and basil together.

In a separate bowl, mix the mayonnaise, cheddar, and mozzarella cheese. Place the tomato mixture inside the partially baked pie crust. Next take a spoon and drop the cheese mixture in globs over the top. Bake for about 10 minutes. Then spread the cheese mixture out so it covers the entire top of the pie. Bake for another 20-30 minutes or until the top of the pie is slightly brown.

Serves 6-8

Looking for More Gluten-Free Vegetarian Recipes?

Take a look at my book, The Wheat-Free Meat-Free Cookbook: 100 Gluten-Free Vegetarian Recipes.

A sampling of the recipes included:
  • Breakfasts: Cinnamon Quinoa Muffins, Yeasted Waffles, Gooey Butter Cake,
  • Sides: Patatas Bravas, Pea and New Potato Salad, Braised Celery,
  • Mains: Corn Waffle Sandwiches, Enchiladas with Green Sauce, Pesto Asparagus Galette, and
  • Desserts: Blueberry Mango Crisp, Baklava Rolls, Amaretto Cake.

You can see the full recipe list on the Amazon page.


Comments

  1. Yum- this is perfect timing because I am running out of ways to eat the heirloom tomatoes coming out of our garden! I even have a pre-made Whole foods crust. PERFECT! Will let you know how it goes. :)

    -Sea

    PS How would you feel about hosting the Adopt a GF Blogger in November? I think Lauren may host for October. Let me know what you think and if that would work for you. :)

  2. Oh, and I love your photos. The colors are so bright and fresh! Love those heirlooms.

  3. Thanks, I hope you enjoy it. I think Kalinda contacted you about Adopt a GF Blogger.

  4. Sea, you could also try the Chunky Tomato Basil Soup from last year. It’s another great way to use all of those tomatoes and fresh basil (our plant is gigantic right now). It is a great dish for transitional weather, which is what we’re experiencing in St. Louis.

  5. Absolutely delicious. Try adding pine nuts for a bit of a change

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