Mimi’s Tomato Pie

76 Comments

I started making this savory pie when I was perhaps a young teenager. I’m pretty sure my mother had clipped the original recipe from McCall’s magazine. I loved the pie so much that I dubbed it “Mimi’s” tomato pie, which is a bit pompous. I think I was excited to finally learn to love tomatoes, which I hadn’t previously.

This savory pie is made with ripe tomatoes, so I only make it in the summer.

If you love the combination of tomatoes, Swiss cheese and bacon, and basil, you’ll love this pie. It’s simple and wonderful.

Mimi’s Tomato Pie
printable recipe below

Pie crust for 9” pie pan
Fresh Tomatoes
12 ounces sliced or grated Swiss cheese
Salt
Pepper
8 ounces bacon, preferably uncured bacon
Fresh basil

Bake the pie crust, lined with weights, at 350 degrees Fahrenheit until just lightly golden. Remove the weights and let the crust cool.


Meanwhile, slice the tomatoes and place them on paper towels. They need to be as dry as possible so as not to mush up the crust. I use two sizes of tomatoes and two different varieties.


When you’re ready to assemble the pie, begin by placing 1/3 of the Swiss cheese on the crust.


Add 1/2 of the tomato slices, filling in as many holes as possible using the smaller slices.


Season the tomatoes generously with salt and pepper, then add the other half of the cheese and tomatoes, seasoning the tomatoes. You will end up with 2 layers of cheese and 2 layers of tomatoes.

Lay the bacon slices in a lattice or radial pattern on top of the tomatoes.

Bake the pie at for 30 minutes, then raise the heat up to 375 degrees and continue baking for 20 minutes. The bacon should be cooked and the cheese bubbly.


Before serving, top the pie with a basil chiffonade, or simply strew basil leaves on top if you prefer.


The pie is good with a nice Viognier, an Albariño or a rosé.


Oh, and the pie is really good heated up for breakfast…

As I mentioned above, if you love tomatoes, cheese and bacon…

Tomato Pie

Pie crust for 9” pie pan
Fresh Tomatoes
12 ounces grated Swiss cheese
Salt
Pepper
8 ounces uncured bacon
Fresh basil

Bake the pie crust, lined with weights, at 350 degrees Farenheit until just lightly golden. Remove the weights and let the crust cool.
Meanwhile, slice the tomatoes and place them on paper towels. They need to be as dry as possible so as not to mush up the crust.
When you’re ready to assemble the pie, begin by placing half of the Swiss cheese on the crust.
Add half of the sliced tomatoes, filling in as many holes as possible.
Season the tomatoes generously with salt and pepper, then top with the remaining cheese and tomatoes, again seasoning them with salt and pepper.
Bake the tomato pie at for 30 minutes, then raise the heat up to 375 degrees and bake for another 20 minutes.
The bacon should be cooked and the cheese bubbly.
Before serving, top the pie with a basil chiffonade, or simply strew basil leaves on top if you prefer.

76 thoughts on “Mimi’s Tomato Pie

  1. Loved your food memory, Chef Mimi. Clipping recipes was a way of life before the internet. (I still do!) Didn’t think you sounded pompous at all labeling it Mimi’s Tomato Pie. It’s got “you” written all over it! Wonderful way to enjoy summer’s bounty. xo

    • Thanks, Kim. I looked so hard to find my original recipe card written in my pathetic handwriting from way back when but couldn’t find it anywhere. Collecting recipes is a major joy in life, isn’t it/!! Here’s to summer ripe tomatoes.

      • Gotta love recipe cards and summer ripe tomatoes, Mimi. Does anyone else besides us remember those now that we can Google? My recipe cards — 3 generations’ worth — burned up in the fire of 2014. (Boo, hiss!) Much worse loss than household goods, but oh well. I’m trying to reconstruct “my” cookbook (family faves) from a wonky save my computer tech managed to salvage — I’m talking total retyping and two computers since then — but, patience is a virtue. :) Still smiling about your pathetic handwriting. Most of my recipes (and letters) are scrawled, but the message (or food memory) gets across. In the meantime, I’m eating and cooking well — from scratch, friends’ contributions, or memory! xo

      • Oh that’s awful. I should have assumed that, since i know about your fire. I’m really sorry.

    • You will probably need a “stickier” cheese to help keep the tomatoes in place, but you could always dot the chèvre on top?

  2. I can’t wait until my stubborn tomatoes start to ripen so I can make tomato pies, Mimi! Everything seems to be taking a little longer in the garden this year due to our very cool and rainy spring. This sounds like such a delicious version with the bacon on top! .

  3. This sounds amazing, Mimi! I have an abundance of heirloom tomatoes on my counter right now. Thinking this sounds like the perfect dinner and breakfast!

  4. WOW! I’m definitely going to try this. That bacon! On those sweet tomatoes! I’m totally in.

    • I found this online: Cured bacon is made by adding artificial nitrates, usually sodium nitrite, into the regular salt and brine mixture. … Uncured bacon is, generally, left in a more natural, green state than cured bacon and so tastes more like the pork belly itself. All I know is that is more flavorful and less salty, so I prefer it. Obviously healthier as well.

      • Oh I definitely agree on using the version without nitrates, which is why I cure my own pancetta. The definition of curing that I know is: “Curing is any of various food preservation and flavoring processes of foods such as meat, fish and vegetables, by the addition of combinations of salt, nitrates, nitrites, or sugar, with the aim of drawing moisture out of the food by the process of osmosis.” The nitrates are added to eliminate the risk of botulism.

      • Interesting. It’s too humid where I live to cure meat, which is unfortunate because I’d love to try.

  5. 😍😍😍Looks and sounds fabulous! I mean, bacon as a main ingredient – what’s not to like… Guess I’ll have to wait for the tomatoes in my parents’ garden to ripen, but I’ll definitely try this.

    • It’s meaty, cheesy, smoky, and satisfying. I hope you can get your hands on some ripe tomatoes soon!

    • I really think it was the tomatoes. They’re not raw, but not cooked like in a sauce. My husband still won’t eat raw tomatoes, but he will eat this pie. But, the bacon helps!!!

  6. I rarely make tomato pies for some reason. Silly, because they’re wonderful. Yours looks terrific — thanks.

    • Thank you. I think it’s pretty terrific. I have another tomato pie, an Italian recipe on the blog, that basically a rich tomato sauce baked in a pie crust. God bless tomatoes.

  7. Mimi dear, this is amazing ! There is abundance of tomatoes of all sorts here so I will be definitely make this one while the season is still on. Thank you so much !

    • I always use the word interesting when I’m not sure about a recipe. Trust me on this one. Tomatoes baked with cheeses and bacon. And then some basil.

  8. i’m not a fan of tomatoes but this does look tasty esp. with all that bacon. i used to make a tomato tarte tatin which was pretty darn delish. cheers sherry

    • Well it’s probably very similar. I like baked tomatoes in tarts and pies. It brings out sweetness I think.

    • It does! And it’s so good with baked tomatoes, so different than with raw, although that’s good too!

    • You mean unique, not unusual, right?!! Kidding, no, it’s truly an awesome combination, especially with the basil.

  9. This combination is simple but yet delicious 😋 I love it! you can’t go wrong when using bacon, in my book at least! I love your pictures Mimi!! thanks for sharing!

  10. I love a good tomato pie! I grew up eating tomato pie in the South, and I’ve made it a couple times since then…but it’s been a while. I should make one this season! And that addition of bacon is nothing short of genius. :-)

  11. Oh my, Mimi! I’d eat the whole pie! It looks so delicious. Definitely trying this while tomatoes are still in season!

    • Sometimes I can find good cherry tomatoes in the winter but then, sometimes their skins are tough. So you might as well enjoy tomatoes when they’re garden-fresh!

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