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Homemade Green Tomato Pie

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Submitted by Rebelast

Savory green tomato pie filled with tangy green tomatoes sauteed with onion and garlic, then baked in a flaky crust under melted cheddar. A clever, vegetarian way to use up end-of-season unripe tomatoes.

YIELD

16 servings

PREP

15 min

COOK

40 min

READY

1 hrs

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.

Ingredients

8 1.9
CUPS L GREEN TOMATOES
sliced *
2 2
EACH ONIONS
sliced
2 2
CLOVES CLOVES GARLIC
sliced
3 45
TABLESPOONS ML VEGETABLE OIL
1 1
X PIE SHELL (9 INCH)
unbaked, frozen *
3 45
TABLESPOONS ML PARSLEY LEAVES
chopped
2 30
TABLESPOONS ML ALL-PURPOSE FLOUR
2 2
TEASPOONS TEASPOONS SALT *
¼ 1.3
TEASPOON ML BLACK PEPPER
1 237
CUP ML CHEDDAR CHEESE
shredded

Directions

Tomatoes: Use 4 large or about 3 pounds = 8 cups.

If homemade pie crust is used, freeze the crust prior to filling with tomato mixture.

In large skillet heat oil, add onions and garlic.

Sauté until tender, about 3 to 5 minutes.

Add tomatoes.

Cook over medium-high heat until soft, about 15 minutes, stirring occasionally.

Sprinkle on parsley, flour, salt and black pepper and stir until well mixed.

Cool.

Spoon into frozen, unbaked pie shell.

Sprinkle with cheese.

Bake 20 minutes or until browned in 375-degree oven.

Cool 5 minutes before serving.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 124g (4.4 oz)
Amount per Serving
Calories 487 56% from fat
 % Daily Value *
Total Fat 30g 47%
Saturated Fat 11g 53%
Trans Fat 0g
Cholesterol 30mg 10%
Sodium 430mg 18%
Total Carbohydrate 15g 15%
Dietary Fiber 6g 22%
Sugars g
Protein 28g
Vitamin A 56% Vitamin C 155%
Calcium 28% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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