Amish Tomato Pie Recipe

I've made this recipe a couple times now and both times I wasn't disappointed! Excellent recipe for an intermediate/beginner cook to make. A seasoned cook can easily swap out ingredients to suit their own taste. This time I played around with the ingredients, using what I had on hand. I didn't have leeks so I subbed with onions, used dried basil (1 1/2 tsp). For the cheeses I used a mixture of Gouda, brie, and a Mexican style blend. Next time I think I will add torn fresh baby spinach! I love recipes that I can experiment with!! Thank you for sharing this!!

This was made to address a growing pile of garden tomatoes of all varieties on my counter. Essentially made per recipe with the following changes: truffle salt and 5 modest cloves of garlic. Used fontina, extra sharp cheddar and Merlot Belavitano cheeses. This is definitely a 5 star recipe. Just a heads up if you are using very fresh garden tomatoes: be sure to let them drain. In spite of roasting my tomatoes for 40" and salting and draining the fresh tomatoes for about 10", there was plenty of fluid in the pie. I used a combo of heirlooms and San Marzanos. Every bite was a delight to savor. Very worth the effort.

We thought this was really really good-I used premade pie crusts to save time and I didn't have Fontina cheese so just put in extra cheddar, also loved the bacon. Like a quiche - I will be making this again!

This is delicious!! But the bacon made it too salty!! Next time not using or will use much less than calls for. I changed up some things because of not having ingredients. I used mozzarella & swiss cheese. Added rosemary with the basil. Also used zucchini because didn’t have leeks & actually never ate before. Next time might try with sausage. Or make with no meat.

I could overlook all the steps, and the checking of the crust. I would definitely change the cheese ratio to 1:1. The cheddar was overwhelming. The pie took so long to prepare, we ate it still warm. My husband prefers very mild cheese, and didn't like it at all. I'm trying to determine if I can freeze the rest in portions.

Quite a few steps, but well worth it! Make sure you let the baked pie cool to room temp. Slices stayed whole!

I omitted the bacon as my wife is vegetarian and used smoked salt instead. I had rave reviews!

Loved it. Lots of prep work, but well worth the effort. I used a mix of red and yellow, home grown tomatoes, in my tomato pie. will definitly make this again.

It seemed too laborious and i was not happy about that. But once done, i have to say it was well worth the effort. My family loved it. I will do it again.

Quick, simple, and everyone enjoyed it.

took a lot longer than stated but very delicious...don't use too much salt! bacon is quite salty

Easy and tastes amazing every time.

Brenda, what makes you think that prosciutto is any healthier than bacon. I know it's much saltier because I can't eat it. I also want to live longer. This recipe is very good. It's a bit different then how I usually make tomato pie, but it has an interesting blend of flavors.

Thinking about reconfiguring this because of high sat fat amount and to recreate keeping tomatoes, spices, some of the quantity of cheese, and lessening everything else… I have Diabetes and kidney issues. Any suggestions?

I used prosciutto instead of bacon so I could live just a bit longer. 😄

this is one of my favorite recipes, comfort food all the way. do I always follow the direction to the letter... no it depends what I have, but mostly I do and I love it

This is the best tomato pie recipe because it isn’t runny. Tomato flavors are intensified by the drying.