Tomato Pie


Wait, what? Tomato pie?

With all these freaking gorgeous heirloom tomatoes, I’ve been feeling especially inspired to whip up this tomato pie recipe given to me by a Los Altos customer last year. It’s a pretty foolproof recipe with one VERY important, I repeat, VERY important step that makes the whole pie come together beautifully. The most important part is to place the sliced tomatoes on a paper towel to soak up any excess moisture. I left my tomatoes on for only 5 minutes and wished that I had tried for longer. For our juicy heirloom tomato varieties I highly recommend keeping those puppies on a paper towel for at least 30 minutes or 15 minutes on each side.

tomato pie.jpg

Tomato Pie


  • 19” pie crust

  • Butter

  • Dijon Mustard

  • 1/2 lb swiss cheese grated

  • 3-4 large heirloom tomatoes sliced and dried out on paper towels (approx. 15 mins each side)

  • salt & pepper

  • Fresh chopped basil (approx. 5-7 leaves)


1. Butter your pie dish (yum!)

2. Place your dough in the pie dish

3. spread a thin layer of mustard on the bottom

4. Spread cheese evenly over mustard

5. Cover with tomatoes and basil, tightly packed

**the above recipe calls for one layer, but since our tomatoes are HUGE I tried out the recipe with 3 layers of tomatoes all interlaced with a layer of cheese. The outcome was delicious.

recipeIan Thorp