Description
A savory summer pie featuring fresh tomatoes, a crispy saltine cracker crust, and layers of cheesy goodness.
Ingredients
Scale
- 2 cups halved cherry tomatoes
- 4 small heirloom tomatoes, thinly sliced
- 1 tsp. black pepper, divided
- 3/4 tsp. kosher salt, divided
- 2 sleeves saltine crackers (about 72 crackers), broken into pieces (about 4 cups)
- 2 large eggs, beaten
- 1/2 cup melted butter
- 2 oz. Parmesan cheese, grated (about 1/2 cup)
- 1/2 cup olive oil mayonnaise
- 1/4 cup diced pimientos, drained and patted dry
- 1/2 tsp. smoked paprika
- 1/8 tsp. cayenne pepper
- 1 1/2 cups shredded sharp white Cheddar cheese, divided
- Fresh basil leaves (optional)
Instructions
- Preheat oven to 350°F (175°C).
- Spread cherry tomatoes and sliced heirloom tomatoes on paper towels. Sprinkle with 1/2 tsp. salt and 1/2 tsp. black pepper. Let sit for 30 minutes to release moisture.
- In a large bowl, mix broken saltine crackers, beaten eggs, melted butter, Parmesan cheese, 1/4 tsp. salt, and 1/2 tsp. black pepper until combined.
- Press mixture into the bottom and up the sides of a greased 9-inch pie plate to form a crust.
- In a small bowl, combine mayonnaise, pimientos, smoked paprika, and cayenne pepper.
- Layer half of the Cheddar cheese on the crust, then add the tomato mixture. Spread the mayonnaise mixture over the top.
- Top with remaining Cheddar cheese.
- Bake for 30–35 minutes, until bubbly and golden.
- Cool slightly before serving. Garnish with fresh basil leaves if desired.
Notes
Let the tomatoes drain properly to avoid a soggy pie. Fresh basil adds a bright, aromatic finish.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 4g
- Sodium: 820mg
- Fat: 27g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 85mg
Keywords: tomato pie, cracker crust, summer recipe, baked tomato pie