Rich and Creamy Tomato Pie Without Mayo

  • Servings: 6-8 servings
  • Prep time: ~ 20 minutes without crust
  • Cook time: ~ 25-30 minutes


  • 4 large, ripe organic tomatoes
  • 2 pinches of Margarita Himalayan Salt
  • 1/4 cup chopped fresh basil
  • 1 tablespoon minced garlic
  • 1/4 cup minced shallots
  • Cream cheese filling:
  • 4 ounces soft cream cheese
  • 6 ounces goat cheese or feta
  • 1 cup shredded white cheddar
  • 1 tablespoon minced garlic
  • 2 tablespoons minced shallots
  • 1/2 to 1 teaspoon Oregano and Sage French Grey
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoon red wine vinegar
  • 1/2 cup olive oil
  • 1 homemade pie crust
  • 1 cup shredded cheddar cheese for top

You will have a hard time letting this creamy tomato pie cool before you cut into it and take a bite. It is one of the best things you can make during the summer. Bring the pie to a picnic, luncheon or slice it up for dinner with a light salad.

We plant tomatoes every year just so we can make this tomato pie as well as some tomato herb pasta sauce and other specialties like tomato confit. If you do not have a garden, go to your local farmer’s market and buy some freshly picked tomatoes. Many of the tomatoes in the supermarket sit on a truck and ripen during transport unless the sticker says vine ripened. Make sure they are organic too!

Instead of using mayonnaise, I prefer to blend goat and cream cheese together with a little red wine vinegar, garlic, Oregano and Sage French Grey salt, and olive oil to create a more complex flavor. The goat and cream cheese perfectly compliments the tomatoes, basil and shallots. Finish the tomato pie with a layer of shredded white cheddar cheese which will bubble and brown slightly.

The cream cheese spread can also be used on top of Crostini as shown in this Barefoot Contessa recipe. You can use it to make grilled cheese and tomato sandwiches. It is a very simple and tasty spread!


1) Make the crust or thaw a frozen one. I highly recommend making this buttery homemade crust. You can make it ahead of time and freeze it or place in your refrigerator for a week well wrapped in plastic. Here are instructions on how to make a crust.

If you do not have time, Wholly Wholesome pie crusts are very good and there are gluten free crusts as well.

2) Wash and cut up the tomatoes. Remove the seeds and place tomatoes in a strainer over a bowl to catch the juices. Add some Margarita Himalayan Pink Salt to the tomatoes to help them start breaking down. Let the juices drain into a bowl for at least 10 minutes. If you skip this step, you will have a soggy pie.

3) Chop the basil leaves, 1 shallot, and 2 cloves of garlic. Pack the chopped basil into a 1/4 cup measuring cup and add the basil to the tomatoes. Measure 1/4 cup of chopped shallots and 1 tablespoon of minced garlic. Add to the tomatoes. Toss all the ingredients together.

4) Make the goat or feta and cream cheese spread. I use goat but you choose what cheese you like best. Place 6 ounces of goat cheese crumbles in a food processor. Add 4 ounces of softened cream cheese and 1 cup of cheddar cheese. Now add 1 tablespoon minced garlic, 2 tablespoons minced shallot, 1/2 teaspoon Oregano and Sage French Grey, 1 tablespoon freshly squeezed lemon juice, 2 tablespoon red wine vinegar, and 1/2 cup of good olive oil. Mix together until smooth. Taste and see if you want another 1/2 teaspoon of Oregano and Sage herb salt.

5) Squeeze the tomatoes again to make sure you removed as much liquid as possible. Place the tomatoes in the pie crust. Spread the cream cheese spread over the tomatoes. Sprinkle 1 cup of cheddar cheese over the cream cheese spread.

6) Bake at 350 degrees conventional or 335 degrees convection for 25 to 30 minutes until the sides are bubbling and the cheddar cheese has browned. Let sit for 15 minutes to cool and firm up or it will be a little soupy. We usually cannot wait and cut into within 5 minutes. It is so good! Enjoy.

 Why You Want to Eat This!

  • Tomatoes are rich in the antioxidant Lycopene which studies have shown improves bone and heart health. People at risk of osteoporosis should eat foods rich in Lycopene. Orange and and Tangerine colored tomatoes may have more easily absorbed Lycopene than red tomatoes.
  • Fresh tomatoes may lower cholesterol, LDL cholesterol, and triglycerides as well as prevent platelet cells from clotting. The tomatoes with the higher levels of antioxidants may be New Girl, Jet Star, Fantastic, and First Lady. read more
  • Tomatoes are a night shade plant and may increase inflammation in the body so if you are sick or suffering from back, muscle, or joint pain, you may want to limit your intake of tomatoes.
  • Basil has anti-inflammatory effects and ?The eugenol component of basil?s volatile oils has been the subject of extensive study, since this substance can block the activity of an enzyme in the body called cyclooxygenase (COX). Many non-steriodal over-the-counter anti-inflammatory medications (NSAIDS), including aspirin and ibuprofen, as well as the commonly used medicine acetaminophen, work by inhibiting this same enzyme.? Basil can also protect your DNA as well as fight bacteria growth. read more
  • Garlic is a natural anti-inflammatory and helps boost the immune system.
  • Oregano contains the essential oils thymol and carvacrol which inhibit bacterial growth. Oregano can help with staph infections and Giardia, an intestinal infection found in stagnant water. In fact, research shows oregano is more effective at curing Giardia than the most commonly prescribed drug.
  • Sage is also known as a culinary and medicinal herb. Sage can strengthen your nervous system and memory as well as can sharpen your senses. In the past, people used sage to treat strains, swelling, ulcers, and throat infections due to it?s anti-inflammatory properties.
  • It is important to use fresh herbs. They may loose many of their vitamins and powerful antioxidants when dried.


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Recipe by Back To Organic at