Roasted and fresh tomato pie from Deep Run Roots: Stories and Recipes from My Corner of the South (page 272) by Vivian Howard

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • chawkins on August 08, 2023

    Very involved, a lot of steps but tasted good. I did not make her crust, I used an olive oil crust. However, mine turned out very soggy. I drained the fresh garden tomatoes for over an hour, but may be they were super juicy because of the amount of rain we had recently or may be I did not cool the roasted tomatoes enough and the heat cause the fresh ones to exude more juice and stupidly, I dumped the whole bowl of mixture, liquid and all, onto the pie crust; should have drained it first.

  • TrishaCP on July 27, 2019

    Amazing! As others have stated, it is pretty involved but well worth it. I had to increase the topping by about a third to cover my pie plate, but otherwise the filling and toppings were perfect. (I used a store-bought crust because of time.)

  • MelMM on January 31, 2019

    7-24-2018 I have made this multiple times now. Sometimes I do in individual tart pans. I make it vegan by using vegan cheeses and mayo, and I make the crust gluten-free. The topping on this pie is so close to being pimiento cheese, that sometimes I add pimientos and/or jalapeños to it.

  • Bloominanglophile on October 24, 2018

    After reading several comments about this pie on Chowhound, I checked this cookbook out of the library to satisfy my curiosity. It is a bit of an involved recipe for a tomato pie, as one needs to make a piecrust (ok, you can buy one, but I don't like premade), the caramelized onions, roasted and fresh chopped tomatoes, and the topping. The results are a really nice, full tomato-flavored pie. The amount of topping was on point, I thought--no drowning in goopy mayonnaise here. I'm glad I tried it!

  • stockholm28 on August 10, 2018

    I loved the tomato filling. I had a lot of trouble with this pie crust. Even with an extra tablespoon of water. it didn’t really hold together. It did not roll out easily and I was really patching the dough.

  • inflytur on April 01, 2018

    A somewhat complicated recipe but well worth the extra effort. Everyone I’ve served this to has raved over it.

  • DKennedy on February 26, 2017

    Episode 5, season 1

  • SheilaS on February 10, 2017

    Certainly a recipe for summer tomato season. Killer flavor. I made a half recipe in a 6-inch pie pan and it was perfect.

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