Tomato Pie
Posted by in Food
What to do with all those tomatoes? I make tomato pie a few times each year during tomato season and it’s always a satisfying dinner. This is also good the next day. Sometimes I will take it out of the fridge the next afternoon and just eat it at room temp after it warms up. It’s also easy to reheat in the microwave.
Tomato Pie
Ingredients
- 1½ cups seasoned breadcrumbs (I used gluten-free)
- 4 large tomatoes, sliced thinly
- 1 small onion, chopped
- salt and pepper to taste
- fresh basil leaves (10-20 depending on your tastes)
- 2 cups shredded Swiss cheese
- 3 eggs, slightly beaten
Instructions
- Preheat the oven to 325 degrees.
- Spray a square 8x8 glass baking dish and sprinkle half the breadcrumbs on the bottom. Layer half the tomatoes onto this. Sprinkle half the onion and half the basil leaves (ripping them as you do so). Season with salt and pepper. Sprinkle with half the cheese.
- Repeat layering tomatoes, onion, basil, salt and pepper, and cheese.
- Pour the eggs over the dish. Top with remaining breadcrumbs. Spray the top with cooking spray.
- Bake for 50 minutes, until the top is brown and the eggs are cooked. Allow to rest at least 10 minutes before serving.
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I’m thinking it would be good with green tomatoes.
I have never tried it but it probably would.
Tomatoes and cheese…great combo! Kind of like a tomoato parm.
The deer ate our tomatoes and we have NOT ONE this year, yet. But I am bookmarking this for when (if) our crop comes in…
Sounds kind of, sort of, a little bit like a crustless pizza – or rather an upside-down pizza in the pan? But tasty sounding nonetheless.
Great timing, because we have a ton of fresh tomatoes in our garden right now. As a side note, I love going out and grazing through the grape and cherry tomatoes.
I’ve heard of it, but never tried it. It looks yummy!