Tomato Pie!

What’s on Your Plate? Blog Challenge

My talented blog friend, Donna of Retirement Reflections, has teamed up with Deb of Widow Badass to invite all of us to a monthly virtual dinner party. The goal is to spread meal inspirations and share dishes that we have recently enjoyed. Breakfast, lunch, appetizers, dinner, dining in, dining out… all ideas are welcome!

One of the best perks of August into October is home-grown tomatoes. Sweet, ancient, and all around versatile tomatoes put back the faith in real food. Farm fresh tomatoes ruin the hot house tomatoes we have to pretend to like for the rest of the year. One of my favorite tomato dishes is Tomato Pie. I had blogged about Tomato Pie several times. It is a favorite in my world.

Here is how I cook it. Slice the tomatoes just more than a quarter of an inch thick or so, lay them out on paper towels, and salted them. The salt makes the tomatoes sweat for at least 40 minutes to an hour. In the meantime, lightly brown a store bought deep pie shell. While the shells bake lightly, sautéed shallots with roasted garlic, olive oil, a pat of butter, and a bit of sugar.

Pat dry the tomato slices with a paper towel and layered them in the pie shell with the shallots. Three layers work well. In a separate bowl, mix shredded Irish cheddar cheese with mayonnaise. Yes, real mayonnaise—not the low fat, no cholesterol olive oil kind. Real mayonnaise, with all of its sins, work best. Mixed the cheese and mayonnaise to a paste-like consistency. Use a silicon spatula to spread the mixture on top of the layered tomatoes and shallots without disrupting the layers.

Bake in a 350° oven without forgetting it. I set a timer for 30 minutes. It may need a little more time, but I figured it was better to check on the pie early rather than later. The pie top should be golden brown.

This recipe yields a sweet and savory tomato pie that is absolutely irresistible. Enjoy!

Please click over to Deb’s (The Widow Badass) and Donna’s (Retirement Reflections) blogs for their new What’s on Your Plate? Blog Challenge monthly dinner (or breakfast, lunch, or midnight snack) party. Check out the meal inspirations found there and share one of your own.


Enjoy‌ ‌❤️.‌ ‌Like‌ ‌‌👍‌.‌ ‌Share‌ ‌😊.‌ ‌  

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If you had purchased a paperback or ebook Daily Bread and/or Becoming America’s Food StoriesThank you!

Take a picture of you with Daily Bread and/or Becoming America’s Food Stories, and I’ll send you Reader’s Swag and add you to the Becoming America’s Stories Readers slideshow, coming soon! Kid pics are welcomed with parent or guardian permission. Don’t forget to leave a rating and quick comment on Amazon and/or Goodreads.



Daily Bread is set in the Lower East Side of Manhattan, 1911. The story follows nine-year-old Lily, an American-born child of Sicilian immigrants, who wants to prove she is not a little kid. To be a big kid in the crowded tenement neighborhoods, she must tackle bigotry, bullies, disasters, dotty bakers, and learn to cross the street by herself
Hope you are hungry. Becoming America’s Food Stories recalls the tales that have been told around my family’s dinner table. The histories explain the motivations over bowls of macaroni, antics play out while slurping soup, and laughter echoes throughout the dining room. Pull up a seat. There’s always room.

“If you don’t cook with love, you have to get out of the kitchen.” Florence Messina

Antoinette Truglio Martin is the author of Hug Everyone You Know: A Year of Community, Courage, and Cancer. The memoir is a wimpy patient’s journey through her first year of breast cancer treatment.

9 thoughts

  1. I am dreaming of your Tomato Pie as I read your description. It smells so heavenly and tastes so good! I am almost inspired to make one …. except the tomatoes we get will never be as tasty as your homegrown beauties!


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