Steve's tomato pie - WSIL-TV 3 Southern Illinois

Steve's tomato pie

Recipe from Steve Sampson of Grand Rapids, Mich.


9-inch pie crust

2 tablespoons extra-virgin oil

3 fresh tomatoes, chopped

Cup of chopped onion

Cup finely chopped roasted red bell pepper

1 tablespoon of balsamic vinegar (the older the better)

1/2 teaspoon of salt

3 twists of freshly ground black pepper

4 eggs, lightly beaten

1 cup of grated Parmesan cheese


Preheat the oven to 400F. Line the uncooked pie crust with foil and weight it down with a few dry beans.

Bake the pie crust for 5 minutes. Remove from the oven, remove the beans and foil and set the crust aside.

Reduce the oven heat to 375F.

Heat the oil in a sauce pan. Add the tomatoes, onion, roasted red bell pepper, vinegar, salt, and black pepper. Cook over medium heat until the mixture is reduced to a thick and rich-tasting paste with no moisture remaining.

Spoon the mixture into a large bowl. Add the beaten eggs and 2/3 cup of cheese. Gently stir. Pour this mixture into the pie crust.

Sprinkle the remaining cheese over the filling.

Bake for about 25 minutes. The pie should be golden and firmly set.

Serve hot or at room temperature. Not at its best when chilled.

*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.
Powered by Frankly
All content © Copyright 2000 - 2019 WSIL. All Rights Reserved. For more information on this site, please read our Privacy Policy, and Terms of Service, and Ad Choices.