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Tomato Pie Recipe

Every year I plant loads of tomatoes. They’re so versatile and easy to grow! This tomato pie recipe is your answer to what to do with all those tomatoes you have growing.

At home, my tomatoes are flourishing, so I’ve been trying to make any and all tomato dishes I can think of. We’ve had tomato soup, marinara, and tomato sandwiches. Now is time for a tomato pie!

Kind of like pizza, with more crust, more sauce, and a creamy cashew-herb filling. This one’s a real winner!

And this one’s dairy-free, so no worrying about allergies (or extra calories!).

Prep time: 20 Min, Cook time:1 Hr 15 Min, Serves 2-4

tomato pie

Crust

  • 2 cups flour
  • 3 cloves of garlic, minced
  • 2 Tablespoons fresh basil, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1/3 cup olive oil
  • 2 tablespoon water (more if needed to bring dough together)

Cashew Herb Filling

  • 1 cup raw cashews (soaked in warm water for 30 minutes)
  • 3 cloves of garlic, minced
  • 3 tablespoons fresh lemon juice
  • 1/4 cup fresh basil, diced
  • 2 tablespoons fresh parsley, diced
  • 1/4 cup water or soy milk + additional to thin if necessary
  • 1/2 teaspoon salt

Tomatoes

  • 2-3 medium sized heirloom tomatoes, sliced into 1/4 inch thick slices
  • 1/2 cup cherry tomatoes, sliced in half
  • Olive oil for drizzling
  • salt + pepper
  • 1/4 cup fresh basil, roughly chopped

Preparation

  1.  Place the sliced tomatoes in a single layer on paper towels. Sprinkle with salt and let rest for about 10 minutes.
  2. Preheat the oven to 400F. Grease a 9 inch pie plate with plenty of oil. In a mixing bowl, stir together the flour, garlic, basil, salt and pepper. Pour in the olive oil and water and stir until the mixture is thoroughly combined.
  3. Press the dough into your prepared pie plate until it is evenly dispersed across the bottom and up the sides. Bake until the crust is lightly golden and firm to the touch. About 20 minutes.
  4. Prepare the cashew herb sauce by draining and rinsing the soaked cashews. Place the garlic, lemon juice, basil, and parsley in a food processor. Process until finely chopped. Add the cashews, 1/4 cup water and salt. Process until it reaches the consistency of a thick ricotta cheese (add more water-1 teaspoon at a time-until desired consistency) Taste test and adjust seasonings as needed.
  5. Remove the pre-baked pie crust from the oven. Spread a medium-thick layer of the cashew-herb sauce over the crust (there will be leftovers!) then layer with the sliced tomatoes (after patting them dry). Sprinkle with fresh basil, salt + pepper. Drizzle the whole pie with a little olive oil and place back in the oven for 40-45 minutes, or until the crust is dark brown and the tomatoes are lightly shriveled. If the crust is becoming dark brown too early, place a layer of tin foil over the crust to prevent burning.
  6. Remove from the oven and let the pie cool for 25 minutes before slicing and enjoying.

If you make this tomato pie recipe, take a picture, post it to Facebook or Instagram and tag us @jackfrostgardens to be reposted on our page and for a chance to win a landscaping job discount!

Start planning to have enough tomatoes next year! We sell seed packets and would be happy to help you start planning a space for your veggie garden. Now is the time to clear the space and ammend the soil for fall planting.

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