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Jersey Fresh Tomato Pie

Jersey Fresh Tomato Pie

Jersey Fresh Tomato Pie
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1 9 inch pie shell
10 Jersey Fresh basil leaves, chopped
1/2 c. Jersey Fresh leeks sliced and rinsed thoroughly, then chopped
1/4 c. Jersey Fresh scallions, chopped
1 tsp. Jersey Fresh minced garlic, about one garlic clove
5 Jersey Fresh tomatoes, sliced thin
1 tsp. salt (for drawing out the tomato water)
1 c. mayo
1 c. cheddar cheese, shredded
1 c. mozzarella cheese, shredded
1 tsp. dried Italian herbs




  1. Preheat oven to 375 degrees

  2. Place pie crust in pie plate and prick with a fork, pre-bake for 10 minutes then reduce oven to 350 degrees

  3. While crust is baking, lay tomato slices on bottom of collander in sink (or over a bowl) and sprinkle with 1 tsp of salt. Let drain for 10-15 minutes then transfer to paper towels and pat excess moisture

  4. Lay 1/2 of tomato slices in shell 

  5. In small bowl, mix leeks, green onions, basil, garlic and salt & pepper. Sprinkle 1/2 of mixture over tomatoes.

  6. Repeat process with remaining tomatoes and basil/onion mixture

  7. Combine cheese, mayo and italian seasoning in a small bowl. Spoon and spread mixture over the top of the pie

  8. Bake 30 minutes at 350 or until cheese is golden. Serve warm.

Print Recipe Only

Jersey Fresh Tomato Pie
This is a QR Code
Scan here to get
this recipe on
your phone

1 9 inch pie shell
10 Jersey Fresh basil leaves, chopped
1/2 c. Jersey Fresh leeks sliced and rinsed thoroughly, then chopped
1/4 c. Jersey Fresh scallions, chopped
1 tsp. Jersey Fresh minced garlic, about one garlic clove
5 Jersey Fresh tomatoes, sliced thin
1 tsp. salt (for drawing out the tomato water)
1 c. mayo
1 c. cheddar cheese, shredded
1 c. mozzarella cheese, shredded
1 tsp. dried Italian herbs




  1. Preheat oven to 375 degrees

  2. Place pie crust in pie plate and prick with a fork, pre-bake for 10 minutes then reduce oven to 350 degrees

  3. While crust is baking, lay tomato slices on bottom of collander in sink (or over a bowl) and sprinkle with 1 tsp of salt. Let drain for 10-15 minutes then transfer to paper towels and pat excess moisture

  4. Lay 1/2 of tomato slices in shell 

  5. In small bowl, mix leeks, green onions, basil, garlic and salt & pepper. Sprinkle 1/2 of mixture over tomatoes.

  6. Repeat process with remaining tomatoes and basil/onion mixture

  7. Combine cheese, mayo and italian seasoning in a small bowl. Spoon and spread mixture over the top of the pie

  8. Bake 30 minutes at 350 or until cheese is golden. Serve warm.

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