Rustic Italian Tomato Pie
In the American South is a popular dish known as “Tomato Pie”.
Neither my husband nor I had ever heard of this before living here.
But lately I’ve seen it featured in Southern Living and on some of the food shows that I’ve been watching while laid up on the recliner healing my back after surgery. We were really grateful for the kindness extended to us from our friends who are native Southerners when they baked one of these pies to give us this week . . . and that certainly gave my husband a night off from cooking while I’m on the mend from surgery.
From the Northeastern region of the States, I found that there is a thick pizza-focaccia bread based tomato pie that I’d like to make later on. From the photos, it looks like a thick pizza with an equally thick layer of tomato sauce on top (not sliced tomatoes) and nothing else. Already I could see a difference in the sub-cultural interpretation of tomato pie!
![](https://www.italianbellavita.com/wp-content/uploads/2012/07/tomatpizz.jpg)
Meanwhile within the pages of one of my Italian cookbooks, “Vegetables From An Italian Garden”, I found a photo and recipe for a ‘rustic’ tomato pie. It doesn’t look like a pie at all, but since that’s what the title stated I set out to try it.
This recipe did not fail my expectations; even my husband ate a whole ‘slice’!
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bake in the oven until golden brown
![](https://www.italianbellavita.com/wp-content/uploads/2018/05/Rstktmtotrt20121-150x150.jpg)
Rustic Italian Tomato Pie
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- Cuisine: Italian
Ingredients
- butter for greasing pan
- 3 Tbsp. olive oil
- 3 scallions/green onions, finely chopped
- 12 thin slices good quality Italian whole wheat bread, crusts removed (I left them on)
- 4 – 5 fresh tomatoes, sliced
- 1 tsp. dried oregano
- 1 tsp. dried basil
- 2 jumbo eggs (I doubled this from 1 egg)
- 1 1/3 cups whole milk (I doubled this from 2/3 cup milk)
- 8 oz. pecorino cheese, sliced very thin
- salt and pepper
Instructions
- Preheat the oven to 350 degrees.
- Spread butter all over a baking sheet with sides.
- Heat olive oil in a small pan, add the scallions/green onions and sauté over low heat, stirring occasionally for 5 minutes.
- Lightly season with salt.
- Remove from heat.
- Cover the bottom of the buttered pan with half of the bread.
- Spoon the scallions/green onions on top of bread.
- Place tomato slices on top.
- Sprinkle with dried oregano and dried basil.
- Cover with remaining bread slices.
- Beat eggs with the milk in a bowl; season with salt and pepper.
- Pour the mixture over the bread.
- Cover with pecorino cheese slices.
- Bake for 30 minutes or until the cheese has melted and turned golden brown.
- Do not burn the bread though.
- Let cool slightly and then serve on a nice serving dish.
And now here’s the recipe for the traditional Southern Tomato Pie
Print![](https://www.italianbellavita.com/wp-content/uploads/2018/05/somatrpy20121-150x150.jpg)
Southern Tomato Pie
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Ingredients
- 1 pre-made pie crust
- 1 large sweet onion, diced
- 5 – 6 very fresh, preferably farmer’s market or garden-fresh tomatoes, sliced
- (Tip: Slice tomatoes in half first and squeeze out excess juice before slicing to reduce water in the pie)
- 1 cup mayonnaise
- 1 cup cheddar cheese
- 1 cup sliced fresh Monterey Jack cheese
- salt and pepper
Instructions
- Preheat oven to 350 degrees.
- Place pie crust in pie plate.
- Arrange onions in the bottom of the pie in a circular formation.
- Then arrange sliced tomatoes, around in a circle, and some in the middle.
- Add salt and pepper.
- Combine mayonnaise, cheddar cheese and dried Italian seasonings in a small bowl.
- Mix well and spoon over tomatoes, leaving about 1 inch gap in between mayo and the edge of the pie so you can still see the tomatoes.
- Place sliced cheese on top of mayonnaise layer.
- Bake for about 30 minutes, at 350 degrees, or until cheese is golden.
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I made tomato pie, and I really can’t stomach the mayo, and I’m from the South! I’m gonna substitute bechemal sauce for the mayo and see how it turns out. I also used mozzarella instead. My recipe cals for basil as well.
I have my own version where I combine the two! I grew up in the south eating this type at church pot lucks etc…but my Dad is from Italy and I ate the rustoc Italian version at home. In the end I kind of liked something about both pies : ) I am going to post my recipe to my blog now, thanks for reminding me of this simple lovely recipe!
Yes we are on the same page! Oh my – be still my heart. I haven’t had that southern tomato pie in years. And your rustic pie is great! Thanks for stopping by – I will talk with you again soon!
Katherine, I hope that you enjoy! The egg-milk mixture makes the bread so crunchy good! I froze half of the batch and re-heated one yesterday in the oven and it was so good!
oh how delish! We have some beautiful tomatoes in our garden this will be a great way to use some of them,. Thank you for sharing xo
for now waiting for your new recipes 🙂
wow, tomato pie sounds delicious and different!
Hi Roz, Hope your mending rapidly! I jumped when I saw this post in my reader! I love tomatoes and tomato pie as well. I’m accustomed to the northern variety, served cold or room temperature. The southern version looks wonderful. Thanks for sharing the recipe.
As for your rustic tomato pie, fabulous and very familiar. My grandmother did a similar recipe. That adds two more recipes to my must try list!
Have a wonderful week my friend.
thanks so much for your support and follow. I have never had this kind of tomato pie sounds like a winner we would all love will have to give it a try for sure!
I would definitely choose the rustic version of tomato pie. Love that the eggs and milk were poured over the tomato sandwiches. I had something else planned for dinner but this sounds much better.
Take care of yourself after that surgery!
I’m making a tomato pie tomorrow – no mayo in this one . . . instead it will have ricotta, basil, parmigiano, and an egg . . . Really, with the amazing taste of a ripe toomato all are good . . .
Thanks AguiLeon for finding and following. I visited your blog too and it’s chock full of great info that I’m glad I will no longer miss! Following back!!!
look delicious bella keep in touch now following
Hey Cakewhiz,
I’m with you and like I said to Joanne, now I’d like to come up with my own version of the two. I don’t know if that’s possible, but we’ll see. Happy Summer!
Hi Joanne, It was all new to me and now I’d like to make some adjustments to each version and come up with my own twist on the tomato pie. Both completely different huh?
i have never made a tomato pie and may never have wanted to make it but now, after seeing these mouth watering pictures… i want this pie for dinner tonight!!! hehe
I’ve always wanted to try a tomato pie and both versions look delicious!
Thanks Elizabeth! I’m still on a steep learning curve for photography, that’s for sure! I appreciate it!
Lizzy, you’re way ahead of me, girl. I’d never heard of the mayo-cheese tomato pie before! I’ll have to try to make it someday!
Claudia, nothing like fresh summer tomatoes to try new recipes with. Thanks for your well wishes!
These pictures look amazing!
I wouldn’t refuse any of these gorgeous tomato treats! Time to stock up on tomatoes at the farmers’ market…you’ve put me in the mood for tomato pie. I’ve made the mayo one before, but your rustic version looks just as wonderful.
Oh Roz – that does sing of fresh flavors. The kind of recipe you only make when the tomatoes are in season. I definitely must try it. Wishing you a speedy and comfortable recovery. Back pain is horrific and your neighbors are indeed kind. Bringing food allows people to check one thing off their list! Thank you for the kind comments on my blog.
Sam, I love both versions, but need to watch the fat intake in my life more these days! If I were a young man with high metabolism and high physical activity, I’d eat several of each version of tomato pies! So tasty with fresh summer tomatoes!
Sandy, I think the flavor is addicting . . . once tasted you will never forget it and keep going back for more! YUM!
Oh Helen, yes, I was thinking the same thing! Perfect for a picnic! And I’m sure you’ll select a perfect wine to accompany it! Cheers!
Ellen, yes, good friends are treasures! Thanks for your well wishes sweetie!
Marie, what a compliment coming from you and your cooking expertise! Thanks and let me know what you think when you prepare this recipe too!
You are so, so right. Southern food can be rich and heavy sometimes. Love your Italian version Roz and could probably eat my weight in tomatoes.
Sam
You are so right.. the combination of real ripe tomatoes, mayo and cheese.
Bliss~
Speedy recovery my friend!
This looks delicious and will work perfectly for an upcoming Sunday picnic
Thanks for sharing
Helenxx
I must say, all pics look delis! That really was very kind of your friends to offer you a pie. I hope your road to recovery is with ease!
Roz, I have that book and wondered how that tasted, I’m so making it after seeing your post with your recommendations.
Wishing you a very speedy recovery and congrats again on your recent good news!