I didn’t grow up on tomato pie. I had my first bite some time as an adult and was immediately in love. No, I’m not talking about focaccia topped with tomato sauce, or thin crust pizza with the sauce on top. Instead, I’m referring to the version featuring mayo, cheese, herbs and the eponymous fruit baked in a pie crust. While there are much simpler ways to enjoy peak-season tomatoes, such as in a tomato sandwich or Caprese salad, and even less-involved recipes of the dish at hand, my roasted tomato pie with cheddar-parmesan crust is worth the effort.
The origins of the tomato pie are a mystery. Some say its roots extend to the early 19th century, and others theorise it came about around the 1970s as a product of either magazine editors or mayonnaise manufacturer test kitchens. Whoever it was, thank you for developing this delicious dish.
