Perfect Tomato Pie Recipe

a baking board displaying a pizza with tomatoes and cheese

Sometimes when I have a spare moment,  I cruise through new recipes looking for something that I think would work in breakfast at our inn.  I spied this yummy pie while waiting in line to gas up my car.
  It was lunchtime and the Grinch was working overtime on my tummy.  I also was mindful that my tomato plant was likely giving fruit to the very last tomatoes of the season and wanted end the season with a bang.

There is a part of the Asheville Citizen Times that is enclosed with the paper every Friday called The Scene.  In that area of the paper which we always leave out for our guests, all areas of entertainment for for the week are printed.  All the music, the art, theatre-both live and film, new restaurants, interesting information on existing ones and more trivia.
 This is where I found the recipe from Rosemary Chiariello and it is heaven sent.  Think you will think so too.
 Take a spin on it with the last of your seasonal tomatoes.  You won’t be sorry.

Rosemary’s Fresh Tomato Tart ( a few change ups from Patti Wiles, Innkeeper) I will put my changes in pink.

A refrigerated pie crust (or your own homemade)  I used a Pillsbury Pizza Crust from the dairy case instead
8 ozs. shredded mozzarella 
1/2 cup chopped fresh basil                  I used fresh oregano also.  I simply love oregano on all things                                                                         tomato so knew I would like that.  
 8-10 fresh  Roma tomatoes,
sliced 3/8″ thick.                                 
salt and pepper to taste
2 tsp. olive oil
1/4 cup shredded parmesan cheese           Also Reggiano, Romano

                                                               I was feeling “meat need” so I also added pepperoni.

I pre-baked the pizza dough on 400 degrees for 5 minutes.  After taking from the oven I put on the mozzarella, fresh basil and oregano on the crust.  I then began putting all the slices of tomato around the outside of the pie in a singles layer and worked my way to the interior of the pie. Sprinkle on the salt, pepper and the red pepper. Drizzle the olive oil and sprinkle the other cheeses on the top. The baking time it called for  using the pie shell was 45 mins. but the pizza crust baked less time and was perfect.  Cut into slices and serve either warm or at room temperature. 

This pie was absolutely easy, completely delicious and reasonably healthy.  Bon Appetit! If you enjoy this even half as much as we did….. You will make it a recurrent use of all those wonderful summertime tomatoes!

Patti and Gary Wiles, Innkeepers

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