Roasted Tomato Pie

"The is the tasty results of the combination of the best of Jean1s Tomato Pie and ratherbeswimmins Oven Roasted Tomatoes. I had the tomato pie at my cousins house and while it was great, I thought of a couple of tweaks, plus it turns out my pie plates are 12 inch deep dish, so I adjusted accordingly. When the pie was made with fresh tomatoes from the garden, the flavor was great, but it was somewhat wet, plus it seemed a shame to only be able to enjoy this wonderful taste in the summer time. I wondered if it could be made in the dead of winter, using only supermarket tomatoes, and still taste good. I made one using some rather tasteless supermarket Roma tomatoes and it turned out really great. You need only to roast fresh tomatoes for 30 minutes hour, but I recommend roasting the supermarket ones 30 minutes on each side. I was amazed what roasting does to some rather blah somewhat dry Roma tomatoes. This is a great way to use the bits and pieces of leftover cheese you have and the bacon is totally optional. I discovered that while it was really good right from the oven, it got better as it sat, next day the flavors were like wow. The tomatoes can even be roasted a day or two ahead - just lay on a plate, cover with plastic wrap and put into the refrigerator, and if you prefer making your crust from scratch, go for it.. Hope you enjoy, this pie is very rich, so I would start with small slices, but it is also very habit forming."
photo by Sandy in Dayton photo by Sandy in Dayton
photo by Sandy in Dayton
Ready In:
12 inch pie


  • 1 12 lbs roma tomatoes
  • cooking spray
  • 14 - 12 teaspoon sea salt
  • 1 refrigerated pie crust
  • 2 -3 slices bacon (totally optional but I used Applewood smoked )
  • 12 teaspoon black pepper
  • 34 teaspoon herbes de provence
  • 14 teaspoon chives (chopped)
  • 13 cup olive oil mayonnaise (or substitute light mayo)
  • 2 cups cheese (shredded or finely chopped of your favorite)
  • 12 teaspoon fresh basil (finely chopped)


  • Preheat oven to 375 degrees.
  • Line a baking sheet with either foil or parchment paper, add a cooling rack and then give it a light spray with cooking spray. Wash and then slice the tomatoes in 1/4 inch slices and lay them out on the rack, and lightly salt. Place on middle rack in the oven and roast for 30 minutes (if you are using fresh tomatoes from garden, remove and let cool on the rack) remove from oven and somewhat carefully turn tomato slices over and return to the oven for another 30 minutes. While tomatoes are roasting, cut bacon strips into small bite size pieces, brown just until fat has been rendered, and them remove and drain on paper towels and set aside. While tomatoes are cooling, turn oven temperature up to 425 degrees.
  • Unroll pie crust and fit it into pie plate, lightly pick and then bake pie crust for 5 minutes and then remove and set where the pie plate can cool.
  • Turn oven to 400 degrees.
  • Toss the cheese mixture(can be shredded or chopped somewhat finely) with the chives, pepper, Herbes de Provence and then add the mayo and mix thoroughly.
  • Lay tomato slices in the bottom and around the sides of the pie crust, then top with the cheese mixture (spreading out to the edges somewhat like icing) and then sprinkle the bacon bits even across the top. I found that I needed to add a strip of foil around the edge of the crust to prevent it burning. I put the pie in the oven for 20 minutes, then removed foil edge and baked another 10 minutes. I removed from the oven and sprinkled some finely chopped basil over the top of the pie.

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I most of all love spending time with my grandaughter and my cat. Also love to cook, read, garden
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