Tomato Pie (with corn and a whole-wheat crust)

5 Reviews / 5 Average
Adapted from Smitten Kitchen and Gourmet Magazine (August 2009)
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I’d never even heard of “tomato pie” until last summer, but as soon as I was introduced to the idea I knew it was something I had to try. So after attempting a few different variations I am excited to share this recipe with you today. Serve it for dinner with steamed broccoli or a big green salad, and if you are lucky enough to have at least one piece leftover the next day have it for breakfast with some scrambled or fried eggs on the side – yum. How do you eat your tomato pie?

Tomato Pie (with corn and a whole-wheat crust) #realfood #tomatoes www.100daysofrealfood.com
Tomato Pie (with corn and a whole-wheat crust) #realfood #tomatoes www.100daysofrealfood.com

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44 thoughts on “Tomato Pie (with corn and a whole-wheat crust)”

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  1. This looks really good! I’m going to veganize this recipe. Do you think this pie can be baked with just the bottom crust?

    1. Amy Taylor (comment moderator)

      Hi there. That is not something we’ve tried. I can’t predict the outcome especially if you are making several changes. Let us know how it goes. :)

  2. I made this last night, and it is delicious. I did not boil the tomatoes before chopping, and I used frozen corn instead of fresh, and also used 8 ounces of sour cream with about 1 and 1/12 tablespoons of lemon juice since the sour cream mixture didn’t quite cover the tomatoes.

  3. As I start to read through your blog I see so many, many recipes with whole wheat. I have autoimmune gluten enteropathy – so basically no gluten at all. What would you suggest is the best grain if I want a wrap or some sort of carb besides brown rice.

    1. Amy Taylor (comment moderator)

      Hello Terri. Quinoa is a highly nutritious and versatile pseudo-grain and you are starting to find products such as crackers, chips, and wraps made from it.

  4. I’ve been making my way through your recipe index, trying as many main dishes as I can, for a few weeks now, but was craving my favorite tomato & corn pie. The Smitten Kitchen version is the one I’ve always made, it and sounds like you’ve made a whole grain version of it (with some other tweaks, I’m sure.) I’m so excited to try it!

  5. 5 stars
    Hi! I love this recipe, but I’m wondering–has anybody ever tried freezing the leftovers? I’m thinking about freezing in individual portions and then thawing as needed. Any advice?

  6. Assistant to 100 Days (Amy)

    Hi Kimberly. We are rarely able to offer recipe guidance in real time. How did it turn out? ~Amy

  7. I’m making this tonight (hopefully) for the first time, & just wondering….do I cook the corn first? I was thinking of using frozen corn.

  8. Jenny McDonough

    This is a new summer favorite at our house, Lisa — devoured by all four family members who beg for more. Tonight I made this for the fourth time and got smart: I made two pies so we have one in the freezer! Absolutely fabulous recipe. My only changes: greek yogurt instead of sour cream. DELISH.

  9. I have made many tomato pies (bought pie crust, tomatoes, cheese and mayonnaise) so was eager to try this healthier version. It was my first attempt at making pie crust. That turned out okay, but we thought it was too much dough and the pie was dry. Might try again with just a bottom crust.

  10. Made this delicious & savory pie tonight for my family. My husband is a real “meat & potatoes” kind of guy so the changes that I’ve been trying to make have been met with some trepidation. However, this recipe he actually LOVED :-). In fact he had 2 pieces. I, too, enjoyed it very much!!! A little time consuming but well worth the effort. The crust recipe I’ll use for other recipes as it was easy & yummy! Thanks for all you do to educate us, Lisa!!!

  11. 5 stars
    Yes I did and it was delicious!! I also added some red bell peppers and feta cheese. I love this recipe- the crust always comes out fantastic!

  12. 5 stars
    Hi! I made this last month and it was AWESOME. We served it with homemade oven sweet potato fries! I’m making it again tomorrow, and I was wondering if use green tomatoes instead?

  13. 5 stars
    This was delicious! We really enjoyed it. Only thing I did differently was use full fat coconut milk instead of whole milk because I didn’t have any. I have to say, I’ve never tried a recipe from this blog that I didn’t like!

  14. This was awesome! We had this for dinner tonight and everyone (me, husband, 2.5 year old, and 1 year old) loved it! My 2.5 year old even had a second slice.
    I have only recently discovered your site and I am totally obsessed. Thank you so much for all of the wonderful food ideas. All of your recipes are super tasty and kid-friendly, which is what I’m always looking for.

  15. This recipe is delicious! However, the next time I make it, I will leave out the cheddar cheese, the recipe just didn’t need it, in my opinion. I also used plain, greek yogurt instead of the sour cream. I also used whole wheat frozen pie crust from Central Market.

  16. I have a food processor with just the one blade (not for dough) and a Kitchenaid mixer with a dough hook (which I’ve never used). Can you tell me if there’s any significant difference just using a cutting blade (like for “cutting in” butter)? What’s the advantage of using a food processor? Thanks!!!

    1. APOLOGIES!!!! I just saw the line about using hands or fork! Sheesh; I should read the whole thing before I write!

  17. Looks delicious! When I first saw this, like Tamara I thought it would be a different tomato pie – as it is found in Utica, NY (husband’s hometown). That is more like pizza with just parmesan cheese on top instead of mozzarella (http://en.wikipedia.org/wiki/Tomato_pie). I think yours is a Southern dish, very tasty-looking!

  18. how essential is the cheese to this recipe? i’d love to make this, but i’ve been having a lot of trouble digesting cheese lately :(

    1. Assistant to 100 Days (Amy)

      Hi Marlies. Since the cheese is a rather large quantity in this recipe, it is an essential ingredient. Sour cream is also an ingredient, so this pie may be the wrong choice for you and your digestive system. :) Have you tried searching for similar recipes that are dairy free? ~Amy

  19. This looks delicious. Although its not at all what I think of when I hear tomato pie. I grew up outside of Philadelphia (with a large Italian community) and for us tomato pie was more like a cheese-less pizza served cold. We had it at most family gatherings and potlucks. I’ll have to give this version a try!

  20. I’m all set to make this – but I was going to serve it later this afternoon/evening at room temperature. Then I realized there’s sour cream…..think it’ll be ok?

    1. Assistant to 100 Days (Amy)

      Hi Julie. So sorry that we are not often able to answer questions in real time. How did it turn out? ~Amy

      1. 5 stars
        It turned out VERY good! It had so little sour cream it wasn’t a big deal to make it a couple of hours beforehand. I brought it to a picnic and came home with only one piece left!

        Such a hit! Thank you, love the site!

  21. It’s fine to use other types of tomatoes than Roma, just drain first. I make tomato pies, but they aren’t this healthy. Definitely will try yours.

  22. Thanks Lisa! I’ll be making this Friday! I am pregnant and craving tomatoes. :)
    eclecticdeb–I caught the part about cutting it from the cob but we sometimes do that after cooking for our kids or for other recipes or I wasn’t sure!

  23. GKJ, the recipe says “1½ cup corn kernels (from about 3 ears corn – cut off the cob)” — which means raw.

    You can always substitute frozen. However, it would be best to thaw first (I do it by running under a little water), and gently pressing out excess water.

    1. The corn does not need to be cooked first…and I think frozen would work just fine! I use frozen in other recipes all the time (without defrosting it first).