Why is my tomato pie soggy?

Too much moisture from the tomatoes and not pre-baking the crust. Salt, drain, and pat dry your tomatoes. Blind-bake your crust.

Are heirloom tomatoes good for cooking?

Yes! They have low moisture, complex flavors, and firm texture, making them ideal for baking and roasting.

In the South, it’s common in places like Charleston, SC. In the North, Trenton, NJ is known for its Italian-style tomato pie.

Absolutely. Refrigerate leftovers and reheat gently in the oven to maintain the crust’s crispness.

A simple and flavorful heirloom tomato pie casserole packed with cheesy layers and herby potatoes — perfect for a comforting summer dish.

Scale

Preheat the oven to 375°F (190°C).
Lay tomato slices on paper towels and sprinkle with salt; let sit for 15 minutes to draw out moisture.
Heat 1 tablespoon olive oil in a skillet, add potatoes, onion, and garlic powder, and cook until slightly tender, about 5-7 minutes.
In a mixing bowl, combine eggs, ricotta, 1/2 cup mozzarella, 1/2 cup Parmesan, chopped basil, garlic, onion powder, and 1/2 teaspoon dried oregano.
Lightly grease a casserole dish with 1 tablespoon olive oil. Layer half the potato mixture, then spread the ricotta mixture over it.
Top with salted tomato slices, then repeat with remaining ingredients.
Drizzle remaining olive oil and sprinkle remaining mozzarella, Parmesan, and oregano on top.
Bake uncovered for 35-40 minutes or until the top is golden and bubbling.
Let cool for 10 minutes before garnishing with fresh basil and serving.

Patting the tomatoes dry helps avoid excess moisture. Letting the casserole rest improves texture when slicing.

Keywords: heirloom tomato, casserole, ricotta, mozzarella, vegetarian dish