Best Italian Tomato Pie with Potato Crust

Here’s my trusted tomato pie recipe, with a smart twist – a crispy potato crust that’s both gluten-free and delicious. The filling combines ripe summer tomatoes, fresh herbs, and melty cheese for a savory treat that’s pure comfort food.

This tomato pie has become my go-to dish for summer gatherings and potlucks. I always make an extra one because it disappears so quickly at the table. And let’s be honest – the leftovers taste even better the next day for lunch!

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 small Cherokee Purples to large Brandywines, and any of them will work great in this recipe. If you can’t find heirloom tomatoes, regular beefsteak tomatoes from the grocery store will do the job – just make sure they’re ripe but still firm enough to slice. To get the best results, let your tomatoes sit at room temperature until fully ripe, and avoid storing them in the fridge as this can make them mealy.

Options for Substitutions

This tasty tomato pie is pretty adaptable – here are some helpful swaps if you need them:

• Heirloom tomatoes: Regular garden tomatoes or Roma tomatoes work just fine here. Just make sure they’re ripe and firm. If using Romas, you might need an extra one or two since they’re smaller.
• Fingerling potatoes: You can substitute Yukon Gold or red potatoes – just slice them very thin. Russets aren’t the best choice here as they can get too mushy.
• Cheese blend: While the three-cheese combo adds great flavor, you can adjust based on what you have. Provolone can replace mozzarella, and Romano works instead of Parmesan. For the ricotta, cottage cheese (drained and blended smooth) makes a good substitute.
• Fresh basil: If fresh basil isn’t available, use 1 tablespoon dried basil instead. You can also try fresh oregano or Italian parsley for a different but tasty twist.
• Dried herbs: Out of garlic or onion powder? Use 1 extra teaspoon of minced fresh garlic and 2 tablespoons extra minced 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. For the potato crust, slicing the fingerlings too thick will result in uneven cooking and a crust that won’t hold together well – aim for consistent, thin slices (about 1/8 inch) and arrange them in an overlapping pattern. Another common mistake is rushing to serve the pie straight from the oven – letting it rest for 15-20 minutes allows the cheese to set and makes it much easier to slice cleanly. To make your pie even better, try roasting the tomato slices in the oven for 10-15 minutes before assembling – this concentrates their flavor and removes extra moisture.

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 crisp arugula salad dressed with lemon juice and olive oil makes a perfect light companion to balance out the rich, cheesy pie. If you’re serving this for dinner, add some grilled Italian sausages or a rotisserie chicken on the side for extra protein. For a casual lunch spread, I like to serve it with fresh melon wrapped in prosciutto or a bowl of marinated olives – these Mediterranean-style nibbles complement the Italian flavors in the pie really well.

Storage Instructions

Keep Fresh: This tomato pie is best enjoyed within 3-4 days when kept in the fridge. Place it in an airtight container to keep the potato crust from getting soft. The flavors actually get even better the next day as everything melds together!

Make Ahead: You can prep some components in advance to save time. Slice and salt the tomatoes up to 4 hours ahead, and prepare the potato crust mixture the day before. Just keep the prepped ingredients covered in the fridge until you’re ready to assemble and bake.

Warm Up: To enjoy leftover slices, heat them in a 350°F oven for about 10-15 minutes until warmed through. The microwave works too, but the potato crust stays crispier when reheated in the oven. A quick tip: place a piece of foil over the top to prevent the cheese from browning too much during reheating.

Preparation Time	15-30 minutes
Cooking Time	25-30 minutes
Total Time	40-60 minutes
Level of Difficulty	Medium

Estimated Nutrition

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

• Calories: 1800-2100
• Protein: 95-105 g
• Fat: 120-130 g
• Carbohydrates: 150-160 g

Ingredients

• 5 medium heirloom tomatoes, cut into slices
• 1 to 2 teaspoons salt (for sprinkling over tomatoes)
• 3 tablespoons extra virgin olive oil (split use)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon dried oregano (split use)
• 1 1/2 pounds fingerling potatoes, sliced thinly lengthwise
• 1 medium onion, chopped
• 2 teaspoons finely chopped garlic
• 2 eggs, gently whisked
• 1 cup mozzarella cheese, shredded (split use)
• 1 cup parmesan cheese, shredded (split use)
• 2 1/2 tablespoons fresh basil, finely chopped
• 15 ounces (or roughly 2 cups) part-skim ricotta cheese
• Optional: fresh basil for decoration

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Step 1: Prepare the Tomatoes

Start by laying sliced tomatoes on paper towels and sprinkling them lightly with salt.

Let them sit for 15 to 30 minutes.

This step helps draw out excess moisture, preventing a soggy dish later on.

Step 2: Season and Prepare the Potatoes

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

Whisk these ingredients together until well blended.

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

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

Step 3: Bake the Potatoes

Prepare a 13×9-inch baking pan or casserole dish by spraying it with cooking spray.

Evenly layer the potatoes on the bottom and along the sides of the pan.

Place the pan in a preheated oven set to 400°F (200°C) and bake until the potatoes are tender and golden, which should take about 20 minutes.

Step 4: Sauté the Onions and Garlic

As the potatoes bake, sauté diced onions and minced garlic in a skillet over medium-high heat.

Cook them until they are crisp-tender, which will take about 4 minutes.

Once done, turn off the heat and set aside.

Step 5: Prepare the Egg and Cheese Mixture

In a separate 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 with salt and pepper to taste.

Mix everything well to ensure the ingredients are evenly distributed.

Step 6: Assemble the Dish

At this point, remove the baked potatoes from the oven.

They should be tender and golden, ready to be layered with the tomato slices and cheese mixture in the upcoming steps.

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