My Aunt Sarah’s Tomato Pie

My aunt made this pie when I was a kid, and it was so tasty I asked for the recipe. I’m recording it here, so in case I ever lose her handwritten note, I won’t have lost this perfect summer pie.

It’s easy enough for a kid to help make, and fun with layers of cheese and tomatoes and some decorating with basil at the end. I often make double this recipe for our family of four.

Cheers to my aunt Sarah, for making tomato season even better!

1 9 inch pie crust (unbaked)
2 tsp Dijon mustard
8 oz mozzarella cheese, grated (or a blend with mozzarella)
1-2 cloves garlic, minced
2-3 Tbsp fresh basil, cut in chiffonade (reserve some whole leaves to decorate pie)
3-4 Tomatoes (more colors, more fun)

2 Tbs olive oil
salt and pepper to taste

Optional additions at the mozzarella layer stage:  an ear worth of fresh sweet corn kernels, 1 diced red bell pepper (or a spicy pepper if you want to kick it up), other herbs besides basil, chopped greens for a green layer or mixed in with mozzarella.

1. Make pie crust, if applicable.

2. Preheat oven to 400F.

3. Spread dijon mustard across the bottom of the unbaked pie crust.

4. Sprinkle grated cheese and garlic into pie crust to make an even layer.

5. Add basil and any other little things (like fresh sweet corn kernels cut off the cob, etc from the optionals above).

6. Slice tomatoes about a 1/4 inch thick or so, and layer over the top of the mozzarella, overlapping to make a nice tomato surface.

7. Gently drizzle olive oil around over the tomatoes to get some good coverage.

8. Sprinkle salt and pepper across the surface of the tomatoes.

9. Bake for about 40 minutes until tomatoes are nicely cooked through and the cheese has bubbled, and crust is cooked.

10. Serve either hot or cold, with a few basil leaves as garnish. If serving hot, let cool a few minutes for the cheese and tomato liquids to settle.


From Sarah Voiland, 2021.