Italian Tomato Pie: A Delicious & Easy Recipe

Italian Tomato Pie: Prepare to be transported to a sun-drenched Italian piazza with every single bite! This isn’t just any pie; it’s a vibrant celebration of simple, fresh ingredients baked into a savory masterpiece. Imagine a flaky, golden crust cradling a luscious filling of sweet, tangy tomatoes, fragrant herbs, and a generous sprinkle of Parmesan cheese. Are you drooling yet?

This rustic delight has roots deep in the culinary traditions of Southern Italy, where resourceful cooks transformed humble ingredients into unforgettable meals. Passed down through generations, each family boasts its own cherished version of Italian Tomato Pie, making it a dish steeped in history and personal connection. It’s more than just food; it’s a taste of home, a memory shared, a story told through flavor.

What makes this pie so irresistible? It’s the perfect balance of textures and tastes. The crisp, buttery crust gives way to the juicy, slightly acidic tomatoes, while the herbs add a layer of aromatic complexity. It’s incredibly easy to make, perfect for a weeknight dinner, a potluck gathering, or a casual weekend lunch. The best part? It’s delicious served warm, cold, or even at room temperature! So, gather your ingredients, preheat your oven, and let’s embark on a culinary journey to create this timeless classic together.

this Recipe

Ingredients:

• For the Crust:
• 2 1/2 cups all-purpose flour, plus more for dusting
• 1 teaspoon salt
• 1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch cubes
• 6-8 tablespoons ice water
• For the Tomato Filling:
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• 1 teaspoon sugar
• Salt and freshly ground black pepper to taste
• For the Cheese Topping:
• 1 1/2 cups grated sharp cheddar cheese
• 1 cup grated mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup mayonnaise
• 1/4 cup chopped fresh basil
• 2 tablespoons Dijon mustard
• 1 clove garlic, minced

Making the Crust:

1. Combine Dry Ingredients: In a large bowl, whisk together the flour and salt. This ensures the salt is evenly distributed throughout the dough.
2. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. The key here is to work quickly and keep the butter cold. If the butter gets too warm, it will melt and the crust will be tough. You should see some pea-sized pieces of butter remaining. These pockets of butter will create flaky layers in the crust.
3. Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue adding water until the dough just comes together. Be careful not to overmix. Overmixing will develop the gluten in the flour, resulting in a tough crust. The dough should be slightly shaggy but hold together when pressed.
4. Form the Dough: Turn the dough out onto a lightly floured surface. Gently form it into a disk. Wrap the disk tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This chilling time allows the gluten to relax, making the dough easier to roll out. It also helps the butter to firm up, which contributes to a flakier crust.
5. Roll Out the Dough: On a lightly floured surface, roll out the dough into a 12-inch circle. The dough should be about 1/8 inch thick. If the dough is sticking to the surface, add a little more flour. If the dough is shrinking back as you roll it, it needs to chill for a bit longer.
6. Transfer to Pie Plate: Carefully transfer the rolled-out dough to a 9-inch pie plate. Gently press the dough into the bottom and up the sides of the pie plate.
7. Crimp the Edges: Trim any excess dough from the edges of the pie plate. Crimp the edges of the crust using your fingers or a fork. This will create a decorative edge and help to prevent the crust from shrinking during baking.
8. Pre-Bake the Crust (Blind Bake): Preheat your oven to 375°F (190°C). Line the pie crust with parchment paper and fill it with pie weights or dried beans. This will prevent the crust from puffing up during baking. Bake for 15 minutes.
9. Remove Weights and Bake Again: Remove the parchment paper and pie weights. Return the crust to the oven and bake for another 10-15 minutes, or until the crust is lightly golden brown. This step ensures that the crust is fully cooked and will not be soggy when the filling is added. Let the crust cool completely before adding the filling.

Making the Tomato Filling:

1. Sauté the Onion and Garlic: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.
2. Add Tomatoes and Seasonings: Stir in the crushed tomatoes, tomato sauce, oregano, basil, red pepper flakes (if using), and sugar. Season with salt and pepper to taste. The sugar helps to balance the acidity of the tomatoes.
3. Simmer the Sauce: Bring the sauce to a simmer, then reduce the heat to low and simmer for 20-25 minutes, or until the sauce has thickened slightly. Stir occasionally to prevent sticking. This simmering time allows the flavors to meld together and the sauce to develop a richer taste.
4. Cool the Filling: Remove the sauce from the heat and let it cool slightly before adding it to the pie crust. This will prevent the crust from becoming soggy.

Making the Cheese Topping:

1. Combine Cheese and Mayonnaise: In a medium bowl, combine the cheddar cheese, mozzarella cheese, Parmesan cheese, mayonnaise, chopped fresh basil, Dijon mustard, and minced garlic. Mix well until all ingredients are evenly combined. The mayonnaise adds moisture and richness to the topping, while the Dijon mustard provides a tangy flavor.

Assembling and Baking the Pie:

1. Pour in the Tomato Filling: Pour the slightly cooled tomato filling into the pre-baked pie crust. Spread the filling evenly over the bottom of the crust.
2. Spread on the Cheese Topping: Spread the cheese topping evenly over the tomato filling. Make sure to cover the entire surface of the filling.
3. Bake the Pie: Preheat your oven to 350°F (175°C). Bake the pie for 25-30 minutes, or until the cheese topping is melted and golden brown. The cheese should be bubbly and slightly browned.
4. Cool and Serve: Remove the pie from the oven and let it cool for at least 15-20 minutes before slicing and serving. This allows the filling to set slightly and prevents it from being too runny. Garnish with extra fresh basil, if desired. Enjoy! This pie is delicious served warm or at room temperature.

Conclusion:

This Italian Tomato Pie isn’t just another recipe; it’s a journey back to simpler times, a celebration of fresh ingredients, and a guaranteed crowd-pleaser. I truly believe this is a must-try recipe for anyone who appreciates authentic Italian flavors and the joy of homemade goodness. The combination of the flaky, buttery crust, the sweet and tangy tomato filling, and the aromatic herbs creates a symphony of tastes that will leave you wanting more. It’s the kind of dish that evokes memories of family gatherings and warm, sunny afternoons.

But beyond the deliciousness, what makes this recipe so special is its versatility. While it’s absolutely divine served warm, straight from the oven, it’s equally enjoyable at room temperature, making it perfect for picnics, potlucks, or even a light lunch. And don’t be afraid to experiment! Feel free to add a sprinkle of Parmesan or Pecorino Romano cheese to the filling for an extra layer of savory flavor. For a spicier kick, incorporate a pinch of red pepper flakes. If you’re feeling adventurous, try adding some thinly sliced prosciutto or salami to the filling before baking. The possibilities are truly endless!

Serving suggestions? Oh, where do I even begin! A simple green salad with a light vinaigrette is the perfect accompaniment to the richness of the pie. A dollop of creamy ricotta cheese on top adds a touch of elegance and complements the tomato flavor beautifully. And for a truly indulgent experience, pair it with a glass of chilled Pinot Grigio or a crisp Italian beer. You could even serve smaller slices as appetizers at your next gathering – I guarantee they’ll be a hit!

I’ve poured my heart and soul into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s a relatively simple recipe to follow, even for beginner bakers, and the results are truly rewarding. The aroma that fills your kitchen as it bakes is simply intoxicating, and the first bite is pure bliss.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to create a culinary masterpiece. I promise you won’t regret it. This Italian Tomato Pie is more than just a recipe; it’s an experience.

And now, for the most important part: I want to hear from you! Once you’ve tried this recipe, please, please, please share your experience with me. Did you make any variations? What did you think of the flavor? What did your family and friends say? I’m genuinely curious to hear your thoughts and see your creations. You can leave a comment below, tag me on social media, or even send me an email. Your feedback is invaluable, and it helps me continue to improve and share recipes that you’ll love. Happy baking, and Buon Appetito! I can’t wait to see your amazing Italian Tomato Pie creations!