Tomato cheddar pie from Eating from the Ground Up: Recipes for Simple, Perfect Vegetables (page 151) by Alana Chernila

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

  • Barb_N on September 30, 2020

    This is my kind of tomato pie- cheese and tomatoes baked together. I did not have ready access to fresh basil but didn’t miss it. I did drain the tomatoes and par bake the crust but the juices still pooled at the bottom of the pan. A last hurrah of tomato season.

  • southerncooker on July 15, 2018

    Love trying new to us tomato pies and tarts during tomato season. I used white cheddar for this. Instead of making the crust recipe in the book I used a bought crust. We enjoyed this version but like the one I keep coming back to every year from Roy F that contains mayonnaise and a combination of cheeses.

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