Recipe Box, Sunflower Tomato Pie
A tray full of tomatoes just about commands a tomato pie!
Did you know that if you keep tomatoes stem side down they will last longer?
Do you store your tomatoes on the counter or in the fridge?
You can find important information about storing tomatoes here
I am calling this 🌻 Sunflower Tomato Pie 🌻 because
The yellow heirloom tomatoes remind me of sunflowers!
Different from many tomato pies that have a mayonnaise based or creamy filling
This tomato pie is made with pesto, bacon and Parmesan cheese
The first step is slicing the tomatoes, salting them and letting them drain on paper towels
This is important to prevent your pie from being watery
Change towels several times during the course of an hour or so {even longer if you can}
Pat slices thoroughly before adding to the pie
Cover the bottom of the baked pie crust with a layer of pesto
Top with a layer of cheese and bacon pieces
Next a layer of tomatoes topped with a dab of pesto
Repeat layers with more cheese and bacon
and then another layer of tomatoes
Top the final layer of tomatoes with more Parmesan and sprinkle with bread crumbs
Bake at 350 degrees for 30-45 minutes, covering the crust edges with foil to prevent further browning
Let pie sit for 5-10 minutes before cutting and serving
Sunflower Tomato Pie
Ingredients
- 1 baked pie crust
- 2-3 large red and yellow heirloom tomatoes sliced, salted and drained*
- 4 slices crispy bacon broken into pieces, divided
- 1/3 cup basil pesto or more to taste
- 1/2-3/4 cup grated or shaved Parmesan cheese divided
- 1/4 cup Italian seasoned fine bread crumbs
Instructions
- *2 hours before assembling pie, slice tomatoes into fairly thick slices and lay out on a double layer of paper towels. Salt slices thoroughly. Every 30 minutes, change towels and pat tomatoes, and turn over to continue draining.
- Spread pesto in the bottom of pie crust in an even layer.
- Top with 1/3 of the Parmesan and 1/2 of the bacon.
- Top with a layer of tomato slices. Dot slices with a dab of pesto.
- Repeat layers, ending with the final 1/3 of Parmesan and bread crumbs.
- Refrigerate covered at this point for 1-2 hours before baking if desired. Bake at 350 degrees for 30-45 minutes, covering the pie crust edges with foil to prevent over browning. Cut into wedges to serve.
Enjoy!
🍅🍅🍅
I will be joining these fabulous parties and blogs:
Meal Plan Monday Dishing it & Digging it, What’s for Dinner?
Between Naps on the Porch, Make it Pretty Monday Celebrate and Decorate,
Tasty Tuesday Oh My Heartsie Girl Full Plate Thursday
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Well this has my mouth watering! Love tomatoes and bacon! Yum!
Oh good! Enjoy!
Your version looks yummy!! I used yellow ones in my last tomato pie, too.
thanks Carole, I thought of you when I was making it and was diligent about draining the tomatoes 🙂
I’ve never heard of sunflower tomato pie! This looks really good. And pretty, too!
well, it’s just a name I made up from the yellow heirloom tomatoes for fun, thanks Michelle!
Looks so yummy! Now, if I just had those tomatoes you were able to buy!
thanks Bonnie, I hate seeing the end of all the wonderful summer produce!
Funny you should post this today. I just bought beautiful tomatoes with which I am going to make a tart. I think I will add bacon as everything is better with bacon.
yes, do add the bacon!!
Oh my, my mouth is watering! That looks SO good. The hardest thing was deciding what category to put it in on my Pinterest Food board – appetizer, main dish or main meal?! I decided I could easily eat that as a main meal. And I keep my tomatoes on the counter – always!
Thanks Rita, I think it’s a main dish because of the bacon… all it needs is a little salad. In the tomato storage article I linked to {Epicurious} it says that once your tomatoes are ripe you can refrigerate them but you need to remove them and let them come to room temp for a day or so before eating…I did not know that!
I didn’t know that but it’s a good idea and it makes sense — less soft surface touching a hard surface. This sounds really good. Added to the summer bounty list!
thanks Jeanie!
It does look like a sunflower!! So cheerful and delish too! 🌻💕
Thanks Jill!
O M GGGGGGEEEEE! Yum!
🍅 ❤️
A nice way to enjoy some garden tomatoes!
Summer means tomato pie in the South!
Oh my that looks so delicious!! 😊🌼 Yum!!
thank you!
Jenna, I love the idea of pesto rather than mayo. This looks like a new twist on the tomato pie. I will be trying it soon, I make my own pesto! Happy weekend!
My son can’t stand mayo so I’m always looking out for alternate ways to make things that normally include it, and you are so good to make your own pesto! So glad your comment came through!
Those are some beautiful tomatoes! My garden only has the tiny ones right now, but I’m making this when the larger ones are ripened! Pinned!! Thanks for sharing at the What’s for Dinner party – hope to see you every week! Have a fabulous week ahead.
Thank you! Yes, I will be back, great party!
Delish Jenna, I would love a slice! 🍅