Tomato Onion Pie — When the Garden Gives You More Than You Can Eat

Summer 2023. Canning season. Sixty-four jars. The practice deepens every year. Jack at the farmers' market every Saturday now, his card table and his sign and his LLC ambitions. He made forty-two dollars one Saturday. The Farm Fund jar filling. The future building one tomato at a time.

The Marlene cherry tomato: sixth generation. Six years of the name in the soil. The tomato is an heirloom now — a family variety passed down with the recipe cards and the wooden spoons. Twelve jars of Marlene Cherry Tomato Preserves sent to Roger. Twelve jars on the Des Moines shelf.

Roger's garden produced sweet corn for the first time since the farm — the Peaches and Cream variety. He called me when the first ears were ready. I drove to Grinnell. We ate corn on the cob on the porch, butter dripping, salt crystals catching the light, and Roger said, "It's not Bodacious." I said, "It's good." He said, "It's good." Good. From the man who grew the best eating corn in Iowa. Good is high praise. Good is enough.

Between the twelve jars of Marlene Cherry Tomato Preserves packed for Roger and the sight of his Peaches and Cream corn steaming on the porch, that visit to Grinnell left me thinking about what it means to do something good with what the season hands you. Not perfect — just good. Good is enough. On the drive home, I kept coming back to tomatoes: the ones already put up, and the ones still ripening on the vine that deserved a different fate than the canning pot. This Tomato Onion Pie is what I made that Sunday, a way to eat the summer slow instead of preserving it away — butter and heat and a savory crust holding the whole abundant mess together.

Tomato Onion Pie

Prep Time: 20 min | Cook Time: 45 min | Total Time: 1 hr 5 min | Servings: 8

Ingredients

• 1 unbaked 9-inch pie crust (homemade or store-bought)
• 3 cups ripe tomatoes, sliced 1/4 inch thick (about 3 medium tomatoes)
• 1 teaspoon kosher salt, divided
• 1 tablespoon olive oil
• 1 large yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
• 1/2 teaspoon black pepper
• 3/4 cup mayonnaise
• 1 cup shredded sharp cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 2 tablespoons fresh basil, chiffonade, for topping

Instructions

1. Salt and drain the tomatoes. Arrange tomato slices in a single layer on a paper-towel-lined baking sheet. Sprinkle with 1/2 teaspoon of the salt and let sit for 15 minutes, then blot dry. This prevents a soggy crust.
2. Prebake the crust. Preheat oven to 375°F. Press the pie crust into a 9-inch pie plate, fold under the edges, and crimp. Line with parchment and fill with pie weights or dried beans. Bake for 12 minutes, then remove weights and bake 3 minutes more until just set. Remove from oven.
3. Caramelize the onions. While the crust bakes, heat olive oil in a skillet over medium heat. Add the sliced onion and cook, stirring occasionally, for 12–15 minutes until golden and soft. Add garlic and thyme, cook 1 minute more. Season with remaining 1/2 teaspoon salt and the pepper. Remove from heat.
4. Make the cheese topping. In a small bowl, stir together the mayonnaise, cheddar, and mozzarella until combined.
5. Assemble the pie. Spread the caramelized onion mixture evenly over the prebaked crust. Layer the drained tomato slices on top, overlapping slightly. Spoon and gently spread the cheese mixture over the tomatoes, covering to the edges.
6. Bake. Bake at 375°F for 30–35 minutes, until the top is golden and bubbling. If the crust edges brown too quickly, tent with foil.
7. Rest and serve. Let the pie cool for at least 10 minutes before slicing. Top with fresh basil. Serve warm or at room temperature.

Nutrition (per serving)

Calories: 310 | Protein: 7g | Fat: 22g | Carbs: 20g | Fiber: 2g | Sodium: 480mg