Tomato Pie

Who says pie is only for dessert? Summer is wrapping up and tomatoes are in abundance. This vegetarian recipe is quick and can be completed in a one block class because the ingredients are hot going into the pie reducing the cooking time.

Time Frame: 1 blocks


  • 9.6.2 Implement food preparation, production, and testing systems.
  • 9.6.3 Apply standards for food quality.


  • Have students list as many savory pies as they can think of. Offer extra credit for anyone who makes a savory pie at home. More on extra credit here.


  • 9inch pie shell
  • 3 cups (3-4 tomatoes), seeds removed then diced
  • 1 large onion, diced
  • 3 cloves of garlic, minced
  • ¼ cup basil, chiffonade cut
  • 2 cups mozzarella cheese, grated
  • ¼ cup Parmesan cheese, grated
  • ¾ cup mayonnaise
  • 1 tsp of hot sauce
  • Salt & pepper


  1. Make single pie crust (if your short on time you can have them make this a day ahead)
  2. Cut the tops off the tomatoes and stick a clean finger in the seed pockets to remove them. Do this over a sink or garbage can.  Dice tomatoes, onion, and chiffonade the basil
  3. Preheat oven to 350F. Bake pie crust in oven for 10 minutes until lightly golden. Remember to dock or put dry beans in the bottom so it doesn’t shrink.
  4. Combine tomatoes, onions, garlic, and basil in glass bowl.
  5. Microwave tomato/onion mixture 3-5 minutes to slightly cook the onions and release more juices from the mixture.
  6. Drain the mixture with a towel or strainer.
  7. Mix the mozzarella, mayo, hot sauce, and dash of salt and pepper in a bowl.
  8. Grate parmesan cheese on the bottom of the pie crust. The cheese helps keep the bottom from getting too soggy.
  9. Spoon the tomato mixture into the pie pan.
  10. Top with the cheese mixture that should look lumpy but spread it evenly.
  11. Bake for 20 minutes until bubbly and topping golden brown.
  12. Let set for a few minutes before slicing.


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