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My favorite Tomato Pie

Being a family of one, my habit of stopping at farm stands and buying a ridiculous amount of tomatoes is silly and indulgent. Tomato pie is always the answer.

My favorite Tomato Pie – Serves 8-10
*adapted from Saveur



  • 1 box frozen pre-made pie crusts, you will need both crusts in the box  (Pillsbury is my fav)
  • 1/2 tsp fresh thyme, chopped finely
  • flour for dusting countertop


  • 3 1⁄2 lb. vine-ripe tomatoes (about 12), cored, seeded, and cut into 1⁄2-inch dice, divided into 2 halves
  • 2 teaspoons salt, divided
  • 1 teaspoon sugar, divided
  • 1 tablespoon butter
  • 1 small yellow onion, thinly sliced
  • 1 teaspoon fresh thyme
  • 2 tablespoon extra-virgin olive oil
  • 14 teaspoon freshly ground black pepper
  • 13 cup packed whole basil leaves
  • 12 cup mayonnaise
  • 13 cup grated fontina
  • 13 cup grated Parmigiano-Reggiano
  • 1 medium or heirloom tomato, thinly sliced and blotted dry with paper towels


For the crust: Bring the crust to room temperature and lightly butter a 10-inch metal pie pan. Preheat the oven to 400°. Dust your counter with a little flour and unroll one pie crust. Sprinkle the chopped thyme evenly over the top of crust. Place 2nd pie crust on top of the bottom one. Roll these 2 crust togther to seal and create 1 pie crust that is thicker*. Roll the crust slightly larger than your pan. Lay the crust in the pan and press gently into its edges. Roll over the dough that hands over the edges. *You want a thicker crust to keep the bottom from getting soggy.

Lay foil or parchment paper on top of the crust and weigh that down with dried beans or rice. Blind-bake the shell for 20 minutes. Remove the pie weights and foil or parchment and bake 5 minutes more. Set the cooked crust aside as you prepare the filling. If edges begin to get dark, cover edges with foil.

Make the filling: Toss half of the diced tomatoes with 1⁄2 teaspoon salt and 1⁄2 teaspoon sugar. Set them over a colander to drain while you get everything else ready, at least an hour.

Lower your oven to 375°. In a medium sauté pan or skillet, melt the butter and then add the onion and 1⁄2 teaspoon salt. Cook over medium-low heat until caramelized. This will take about 20-30 minutes.

Toss the other half of the diced tomatoes with 1⁄2 teaspoon salt, thyme, and olive oil. Spread in a single layer on a sheet tray with as much room separating the individual pieces as possible. Slide the tray onto the middle rack of your oven and roast for 30-35 minutes. You’re looking for the tomatoes to dry out and brown slightly.

Once all the individual components are done, stir together the onion, the fresh and roasted diced tomatoes, the remaining salt, sugar, black pepper, and basil.

Make the topping and finish the pie: In a separate, smaller bowl, stir together the mayonnaise, fontina, and Parmigiano. Spoon the tomato filling into your blind-baked crust. Top with the cheese mixture and tomato slices. Bake in the middle of your oven for 30 minutes. You can serve this warm or at room temperature.

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