Basil Tomato Pie with Potato Crust

If you ask me, tomato pie is one of those comforting dishes that just makes sense.

This savory pie puts a clever spin on the classic by swapping traditional pastry for a crispy potato crust. Fresh tomatoes and herbs combine with melty cheese to create something that tastes like summer on a plate.

The potato crust gets golden and crisp in the oven, while the inside stays nice and tender. A sprinkle of fresh basil and a layer of creamy mozzarella bring all the flavors together.

It’s a wonderful dish that works for both casual family dinners and weekend brunches, especially when tomatoes are at their peak.

What Kind of Tomatoes Should I Use?

Heirloom tomatoes are the star of this pie, and they’re worth seeking out for their rich, complex flavors and beautiful colors. These old-fashioned varieties come in all sorts of shapes and sizes – from deep purple Cherokee Purples to striped Green Zebras to golden Brandywines. For this recipe, look for tomatoes that are firm but ripe, as they’ll release less liquid when baked. If you can’t find heirloom tomatoes, good-quality regular tomatoes or Roma tomatoes will work too – just make sure they’re in season and ripe for the best flavor. Remember to slice them evenly so they cook uniformly in your pie.

Options for Substitutions

This tomato pie is pretty flexible and you can make several swaps based on what you have in your kitchen:

• Heirloom tomatoes: Regular garden tomatoes or Roma tomatoes work just fine here. Just make sure they’re ripe and firm. If using Roma tomatoes, you might need 6-7 since they’re smaller.
• Fingerling potatoes: You can substitute with Yukon Gold or red potatoes, sliced thin. Just avoid russet potatoes as they’re too starchy and might fall apart. Whatever type you use, keep the slices about 1/8 inch thick.
• Cheese blend: While the three-cheese combo adds nice flavor layers, you can mix and match. Provolone can replace mozzarella, Romano can sub for Parmesan, and cottage cheese (drained and blended smooth) can work instead of ricotta.
• Fresh basil: If you don’t have fresh basil, use 1 tablespoon dried basil in the filling. For topping, you could use fresh parsley or skip the herb garnish altogether.
• Dried herbs: Out of dried oregano? Italian seasoning works great as a 1:1 replacement. For the garlic and onion powders, you can add an extra clove of fresh garlic and 1/4 cup more fresh onion instead.

Watch Out for These Mistakes While Baking

The biggest challenge when making tomato pie is dealing with excess moisture – be sure to salt your tomato slices and let them drain on paper towels for at least 30 minutes, then pat them dry thoroughly to prevent a soggy crust. When creating the potato crust, avoid overlapping the slices too much as this can lead to uneven cooking – instead, arrange them in a single layer with just slight overlaps to ensure they become crispy. Another common mistake is rushing the layering process – take your time to create distinct layers of cheese mixture and tomatoes, and make sure to spread the ricotta mixture evenly for consistent flavor in every bite. For the best results, let the pie rest for 15-20 minutes after baking to allow the filling to set properly, making it much easier to slice and serve without falling apart.

What to Serve With Tomato Pie?

This savory tomato pie is filling enough to be a main dish, but it really shines when paired with some simple sides. A fresh arugula salad with lemon dressing makes a perfect match, cutting through the richness of the cheeses and complementing the tomatoes. If you’re serving this for dinner, add some grilled or roasted chicken on the side – the herbs in the pie go great with simple seasoned meat. For a lighter lunch option, try serving smaller slices of the pie alongside a cup of chilled gazpacho or a simple cucumber salad with fresh dill.

Storage Instructions

Keep Fresh: This tomato pie will stay good in the fridge for up to 3-4 days when stored in an airtight container. The potato crust might soften a bit over time, but the flavors actually get even better as they meld together!

Make Ahead: You can prep parts of this pie in advance! Slice and salt the tomatoes up to a day ahead, and keep them stored in the fridge between paper towels. The potato crust can also be assembled and pre-baked a day before, just wrap it well and refrigerate.

Warm Up: When you’re ready to eat your leftover pie, pop it in the oven at 350°F for about 15-20 minutes until heated through. A quick stint under the broiler can help crisp up the top if you’d like. Add some fresh basil right before serving to brighten it up!

Preparation Time	15-30 minutes
Cooking Time	30-40 minutes
Total Time	45-70 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 75-85 g
• Fat: 120-130 g
• Carbohydrates: 150-160 g

Ingredients

• 5 medium heirloom tomatoes, cut into slices
• 1 to 2 teaspoons salt (to sprinkle on tomatoes)
• 3 tablespoons extra virgin olive oil (split)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon dried oregano (split)
• 1 1/2 pounds fingerling potatoes, sliced thinly lengthwise
• 1 medium onion, chopped
• 2 teaspoons garlic, minced
• 2 eggs, beaten lightly
• 1 cup mozzarella cheese, shredded (split)
• 1 cup parmesan cheese, shredded (split)
• 2 1/2 tablespoons basil, chopped fresh
• 15 ounces (around 2 cups) ricotta cheese, part-skim
• Fresh basil, for topping (optional)

Step 1: Prepare the Tomatoes

Start by laying sliced tomatoes on paper towels.

Sprinkle them lightly with salt and let them sit for 15 to 30 minutes.

This step helps remove excess moisture from the tomatoes, preventing a soggy dish.

Step 2: Season and Bake the Potatoes

In a large mixing bowl, combine 2 tablespoons of olive oil, garlic powder, onion powder, and half of the oregano.

Whisk until the mixture is well blended.

Add the sliced potatoes to the bowl and toss them to coat evenly.

Season with salt and black pepper to taste, if desired.

Spray a 13×9-inch baking pan or casserole dish with cooking spray, then layer the potatoes evenly on the bottom and along the sides.

Bake in a preheated 400°F (200°C) oven until the potatoes are tender and golden, approximately 20 minutes.

Step 3: Sauté the Onion and Garlic

While the potatoes are baking, heat a skillet over medium-high heat.

Add the diced onions and minced garlic, sautéing until they become crisp-tender, about 4 minutes.

Once done, turn off the heat and set the skillet aside.

Step 4: Prepare the Egg Mixture

In a large mixing bowl, combine the lightly beaten eggs, half of the Parmesan cheese, half of the mozzarella cheese, the remaining oregano, chopped basil, ricotta cheese, and the sautéed onion mixture.

Season the mixture with salt and pepper to taste.

Mix well to ensure all ingredients are thoroughly combined.

Step 5: Assemble the Casserole

Once the potatoes have finished baking and are tender and golden, remove them from the oven.

They are now ready to be layered with the egg mixture and other prepared ingredients to complete the casserole assembly.