Roasted Tomato Pie: A Symphony of Summer’s Bounty, Available All Year Round

There are certain dishes that, for me, are inextricably linked to the golden haze of late summer. The kind where the air hums with the lazy buzz of bees and the garden overflows with a generosity that feels almost magical. My cousin Jean Jean, a wizard in the kitchen, used to make a tomato pie that was the stuff of legend. But like so many summer delights, it felt fleeting, a treasure only to be unearthed during those precious few months. One sweltering July afternoon, after a particularly divine slice, I found myself contemplating its magic and wondering, could this be captured beyond its season? Could the humble supermarket tomato, often maligned for its lack of oomph, be coaxed into something extraordinary, something that tasted like sunshine even in the deepest winter? This recipe is the delicious answer to that question, born from Jean Jean’s brilliance and a dash of my own winter-weary optimism.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 20 minutes
• Servings: 8-10
• Yield: One 12-inch deep-dish pie
• Dietary Type: Vegetarian (Bacon is optional)

Ingredients

For the Roasted Tomatoes:

• 1 ½ lbs Roma tomatoes
• Sea salt, ¼ – ½ teaspoon
• Black pepper, ½ teaspoon

For the Pie Assembly:

• 1 (14.1 ounce) package refrigerated pie crust (or your favorite homemade crust for a 12-inch deep-dish pie)
• 2-3 slices bacon, cooked until fat is rendered and chopped into small pieces (optional, but highly recommended for a smoky, savory depth)
• ¾ teaspoon Herbes de Provence
• ¼ teaspoon chives, finely chopped
• ⅓ cup olive oil mayonnaise (or light mayonnaise)
• 2 cups cheese, shredded or finely chopped (a blend of sharp cheddar, Gruyère, or even some leftover bits of your favorite cheeses work beautifully)
• ½ teaspoon fresh basil, finely chopped

Equipment Needed

• Baking sheet
• Cooling rack
• Parchment paper or aluminum foil
• Cooking spray
• Sharp knife
• Pie plate (12-inch deep-dish)
• Paper towels
• Small bowl
• Spatula or spoon
• Aluminum foil strips (for crust edges)

Instructions

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or aluminum foil. Place a cooling rack on top of the lined baking sheet and give it a light spray with cooking spray. This setup allows for even air circulation around the tomatoes as they roast.
2. Prepare the tomatoes. Wash the Roma tomatoes and slice them into ¼-inch thick rounds. Arrange the tomato slices in a single layer on the prepared cooling rack. Lightly salt the tomato slices with sea salt.
3. Begin the roasting process. Place the baking sheet with the tomatoes on the middle rack of your preheated oven. Roast for 30 minutes. This initial roasting begins to concentrate their flavors and soften them.
4. Flip and continue roasting. After 30 minutes, carefully and somewhat cautiously, turn each tomato slice over. Return the baking sheet to the oven and roast for an additional 30 minutes. This double-sided roasting is key to developing a rich, complex flavor, especially for supermarket tomatoes that may lack natural moisture and sweetness. Once roasted, remove the tomatoes from the oven and let them cool on the rack.
5. Cook the bacon (if using). While the tomatoes are roasting, cut the bacon strips into small, bite-sized pieces. Cook the bacon in a skillet over medium heat until just browned and the fat has rendered. Remove the bacon bits with a slotted spoon and drain them on paper towels. Set aside.
6. Prepare the pie crust. As the tomatoes are cooling, increase the oven temperature to 425°F (220°C). Unroll the refrigerated pie crust and carefully fit it into your 12-inch deep-dish pie plate. Lightly prick the bottom of the crust all over with a fork.
7. Blind bake the crust. Place the pie crust in the preheated 425°F (220°C) oven for 5 minutes. This brief blind bake helps to set the crust and prevent a soggy bottom later on. Remove the crust from the oven and set it aside on a heatproof surface to cool slightly.
8. Adjust oven temperature for assembly. Turn the oven down to 400°F (200°C).
9. Prepare the cheese mixture. In a small bowl, combine the shredded or finely chopped cheese, chopped chives, Herbes de Provence, and black pepper. Add the olive oil mayonnaise and mix thoroughly with a spatula or spoon until all the ingredients are well incorporated and form a cohesive mixture.
10. Assemble the pie. Arrange the cooled, roasted tomato slices in the bottom and around the sides of the partially baked pie crust. Spread the cheese mixture evenly over the tomatoes, extending it out to the edges of the crust, much like you would spread icing. Sprinkle the cooked bacon bits evenly across the top of the cheese mixture.
11. Prevent crust burning. You may find it helpful to add a strip of aluminum foil around the outer edge of the crust to prevent it from burning during the final baking stage.
12. Bake the pie. Place the assembled pie in the 400°F (200°C) oven for 20 minutes.
13. Continue baking without foil. After 20 minutes, carefully remove the aluminum foil strip from the crust edge. Continue baking for another 10 minutes, or until the cheese is bubbly and lightly golden brown, and the crust is a beautiful golden hue.
14. Finish and serve. Remove the pie from the oven. Immediately sprinkle the finely chopped fresh basil over the top of the hot pie.

Expert Tips & Tricks

The beauty of this roasted tomato pie lies in its ability to transform even the most unassuming tomatoes. Roasting is the magician here, concentrating their sugars and deepening their savory notes. For an extra layer of flavor complexity, consider adding a pinch of garlic powder to your cheese mixture, or a touch of red pepper flakes for a subtle kick. If you’re a fan of alliums, a very thinly sliced red onion, roasted alongside the tomatoes, would be a delightful addition. And as the original author noted, the cheese blend is incredibly forgiving. Raid your refrigerator for those stray bits of aged cheddar, fontina, or even a crumbly goat cheese – they all have the potential to add a unique character to the pie. Don’t be afraid to experiment!

Serving & Storage Suggestions

This pie is a revelation served warm, allowing the creamy cheese and tender tomatoes to meld perfectly. It stands beautifully on its own as a satisfying vegetarian main course, or it can be a show-stopping side dish. For an extra touch of elegance, a simple arugula salad with a light lemon vinaigrette provides a refreshing counterpoint to the richness of the pie.

If you find yourself with leftovers (though I suspect those will be few and far between!), the pie stores remarkably well. Cover any remaining slices loosely with plastic wrap or transfer them to an airtight container. It can be kept at room temperature for no more than two hours before refrigeration. Refrigerated, it will keep for 2-3 days. To reheat, a brief stint in a moderate oven (around 350°F or 175°C) for 10-15 minutes will bring back its delightful warmth and gooey texture. Avoid reheating in the microwave, as it can sometimes make the crust a bit leathery.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	173 kcal
Calories from Fat		106 g
Total Fat	11.8 g	18%
Saturated Fat	5.5 g	27%
Cholesterol	17.6 mg	5%
Sodium	399.2 mg	16%
Total Carbohydrate	10.9 g	3%
Dietary Fiber	1 g	3%
Sugars	2.3 g	9%
Protein	6.1 g	12%

Nutritional values are estimates and can vary based on specific ingredients and brands used.

Variations & Substitutions

While this recipe shines with Roma tomatoes, feel free to experiment with other varieties. Heirloom tomatoes, when in season, will bring an unparalleled sweetness and complexity. For a gluten-free option, a store-bought gluten-free pie crust or a homemade almond flour crust would work beautifully. If mayonnaise isn’t your preference, a thick Greek yogurt or even a silken tofu blended with a touch of lemon juice can offer a creamy binder for the cheese mixture. And for those who enjoy a vegan rendition, a good quality vegan cheese blend and a vegan mayonnaise are readily available.

FAQs

Q: Can I make the roasted tomatoes ahead of time?
A: Absolutely! The roasted tomatoes can be made a day or two in advance. Simply lay them on a plate, cover them with plastic wrap, and refrigerate.

Q: My pie crust tends to burn easily. How can I prevent this?
A: Using a strip of aluminum foil around the edge of the crust, as suggested in the instructions, is a very effective method. You can also use a pie shield or bake the pie on a lower oven rack initially, then move it to a higher one for the last 10 minutes.

Q: What kind of cheese is best for this pie?
A: A blend of cheeses that melt well and have good flavor is ideal. Sharp cheddar, Gruyère, Monterey Jack, or even a bit of Parmesan can be used. Using up leftover cheeses is also a fantastic way to add unique flavor profiles.

Q: Is the bacon essential for this recipe?
A: The bacon is entirely optional, but it adds a wonderful savory and smoky dimension that complements the sweet roasted tomatoes and creamy cheese. If omitting, you might consider adding a pinch of smoked paprika to the cheese mixture for a similar smoky note.

Q: Can I use fresh tomatoes instead of roasting them?
A: While you can use fresh tomatoes, the roasting process is crucial for concentrating their flavor and reducing excess moisture, which is especially important for supermarket tomatoes. The recipe is designed around the results achieved through roasting.

Final Thoughts

This Roasted Tomato Pie is more than just a recipe; it’s a testament to the power of simple ingredients transformed by a little patience and culinary ingenuity. It’s the taste of sunshine, no matter the season, and a dish that promises to bring a comforting warmth to your table. I encourage you to try it, to taste the magic that happens when humble tomatoes are coaxed into something truly spectacular. Share it with loved ones, savor each rich, flavorful bite, and perhaps, like me, discover a new favorite that transcends the seasons.