Homemade Green Tomato Pie

Every gardener knows the end-of-season scramble, a heap of green tomatoes that won’t ripen before frost. This savory pie is one of the tastiest ways to put them to work.

Unlike sweet mock-apple green tomato pies, this one goes fully savory. The firm, tart tomatoes get sauteed with onion and garlic until soft, their sharpness mellowing into something almost tangy-sweet.

A little flour thickens the juicy filling so the pie sets up instead of running, and parsley, salt, and pepper keep it bright.

One smart step: freeze a homemade crust before filling it. A cold, firm shell resists getting soggy and holds its shape in the oven.

The filling gets spooned into the shell, showered with sharp cheddar, and baked until the cheese is bubbling and golden. It’s hearty enough for a meatless main or a substantial side.

Kitchen Tips

• Cool the cooked filling before spooning it into the crust, as the recipe directs; hot filling makes the bottom soggy.
• Choose firm, fully green tomatoes; ones that have started to blush will be too soft and sweet for this savory pie.
• Freeze the unbaked crust first so it stays crisp under the juicy filling.

Variations

• Add a pinch of cayenne or a few dashes of hot sauce for a little Southern heat.
• Mix in crisp bacon or a layer of sauteed peppers for a heartier pie.
• Top with a different melting cheese like Gruyere or pepper jack.