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#SummerRecipe: Tomato Pie

Summer is full of many of the very best fruits and vegetables. From melons to cucumbers, the season has so much to offer. However, if we were going to push for one delicious summer produce item to rule them all, it would have to be tomatoes. Tomatoes are chock-full of vitamins and minerals, and are an especially great source of vitamins C and K. They are also delicious in just about everything. They are a staple in Italian and Mexican foods, and no salad is complete without them. If you’d like to try a less common, new recipe that puts the noble tomato at the forefront, we have the recipe for you, courtesy of the late Robin Porter as told to us by her niece Kristin Brewer DeBoard, Marketing and Nutrition Manager for Williamson Farmers Market:

The Tomato Pie.


  • 1 unbaked pastry shell

  • 2 large tomatoes

  • 1 cup green onions

  • ½ cup sliced olives

  • 3 slices provolone cheese

  • 2 eggs, slightly beaten

  • 1 cup shredded cheddar cheese

  • 1 cup evaporated milk

  • Salt and pepper to taste


  • Prick bottom and sides of pastry shell; bake at 350 degrees for 8 minutes, or until lightly browned.

  • Add onions and olives, top with cheese slices.

  • Mix milk, eggs, and shredded cheese. Add tomatoes to pastry shell, and pour mixture over. Mix well.

  • Bake at 375 degrees for 40-45 minutes, until filling is set.

No matter where you stand on the to-MAY-to vs to-MAH-to debate, this delicious tomato pie is sure to tickle your fancy!

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