Fresh Tomato Pie

​Mary Mac has been searching for this specific fresh tomato pie recipe for a very long time, and she's finally figured it out! If you like tomatoes, give this recipe a try!

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Savory Pat-in-the-Pan Pie Crust

Ingredients

• 1 ⅓ c flour
• ½ tsp salt
• ¼ tsp pepper
• 1 pinch granulated garlic
• 1 pinch granulated onion
• 1 pinch dried basil
• ⅓ c olive oil
• 2-3 Tbs cold water

Directions

• Mix flour, salt, pepper, garlic, onion, and basil together
• Add olive oil, stir until flour absorbs all the oil
• Add water 1 Tbs at a time, mixing until flour forms large balls of dough
• Press into a 9-inch pie plate to form crust
• Set aside while working on pie filling

Pie Filling

Ingredients

• 2 lbs (about 8-10) Roma or other paste tomatoes
• 2 Tbs flour
• ½ tsp dried basil
• ½ tsp dried parsley
• 1 pinch salt
• 1 pinch pepper

Directions

• In a small bowl, mix flour, basil, parsley, salt, and pepper. Set aside
• Wash tomatoes well, remove stems and any spots
• Slice tomatoes ¼ inch thick
• Set the tomato slices on paper towels, cover with more paper towels and gently press down on them. Let them drain on paper towels for about 30 minutes while preparing the béchamel

Béchamel (make while the tomato slices are draining)

Ingredients

• 1 Tbs butter
• 1 Tbs flour
• ½ c milk
• ⅓ c mozzarella cheese
• ⅓ c provolone cheese
• ⅓ c Romano cheese

Directions

• Mix cheeses together in a small bowl, set aside
• In a small pot over medium-low heat, melt the butter
• Add flour, whisk until the flour is absorbed into the butter and it looks like a paste
• Gradually add in the milk, stir until it’s well-blended and begins to thicken
• Add the cheese mixture and stir continually until it’s nearly melted
• When the cheese is almost completely melted, remove from the heat
• Stir occasionally while assembling the pie

Assembly

• Sprinkle ¼ to ⅓ of the flour mixture in the bottom of the pie crust
• Place one layer of tomato slices on top (you can cut some in half to make sure it’s nice and tight)
• Sprinkle about half of the remaining flour on top of the tomatoes
• Place another layer of tomatoes
• Sprinkle with the rest of the flour
• Stir the béchamel then spread over the top of the pie, covering evenly
• Bake 30 minutes at 400°F, the cheese will be browned and bubbly
• Let cool for a bit before serving

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