Sunday, September 19, 2010

Righteous Tomato Pie

I feel so very blessed to have reconnected with Fred, a close friend from high school.  I always marvel at how you can not see someone at all for twenty plus years and then when you do it is as if  no time has passed at all. I suppose that is the definition of true friendship.

Having reconnected with Fred has been wonderful and has brought with it the perk of  getting to know a great bunch of guys who collectively make up the band SpiTune. This includes Mike, the bass player and fellow foodie/ blogger. Though not vegan I admire his talent and technique in the kitchen.  Mike recently posted a recipe for a tomato pie that looked great. Too great, in fact, not to come up with a vegan version. So, here is my spin on his pie.  Perhaps the next time I see Mike he can taste test it and see what he thinks. My gut tells me he will love it. After all, good food is good food!'

Thanks Mike for the inspiration!

Righteous Tomato Pie

For the crust (enough for two crusts)
2 cups all purpose flour
1 tsp salt
1/4 cup very cold water
3/4 cup vegetable shortening (I used Earth Balance)

For the filling:
7 small to medium size vine ripe tomatoes
3/4 cup vegan mayonnaise (I used Vegenaise)
3/4 cup Daiya mozzarella shreds
3/4 cup Daiya cheddar shreds
1/4 cup green onions, chopped, tops only
1 1/2 tbsp nutritional yeast
Chiffonade of basil, about 20 leaves
kosher salt and pepper, to taste
1 tsp paprika

First make the crust by mixing the flour and salt together in a bowl.  In a separate bowl mix 1/3 cup of the flour and salt mixture and mix it with the cold water to form a  paste. Set aside.  With a pastry cutter or fork add the vegetable shortening to the rest of the flour mixture until the texture is like pebbles. Add the paste to the flour and shortening mixture until it can be shaped into a ball. Divide the ball in two.

Lightly flour your rolling surface. Roll the crust by the center out, lifting the roller at the end of the dough (as opposed to rolling back and forth). Roll to about an 1/8-inch thickness.  Set crust aside for later.

Preheat the oven to 375 degrees.

Cut a small X in the bottom of each tomato and blanch them in boiling water for a minute or so (until the skin begins to peel). Remove from the water and run cold water over them. When cool enough to touch peel the skin from the tomatoes and slice them,  Place them on a rack, sprinkle the slices with salt and allow them to drain.

While the tomatoes are draining mix the mayonnaise, cheese and green onion, salt and pepper in a bowl.  Place  the pie crust in a pie pan (I used a nine inch deep dish style)  and trim. Sprinkle the bottom of the crust with 1 tbsp of the nutritional yeast. Remove the tomatoes from the rack and dry them with a paper towel to remove any excess moisture. Rough chop and place in the pie pan.  Cover with the mayonnaise and cheese mixture. Sprinkle the remaining 1/2 tbsp nutritional yeast and the paprika on the top. Bake at 375 for about 40 minutes until crust is golden and the filling is bubbly.


  1. HOLD UP, WAIT A MINUTE!!! When you say Tomato Pie to people of "our" area you conjure up images of the square pizza that you cut with kitchen shears. Now, with that said, this tomato pie must not be confused with the Italian pie :)
    Love you!
    ~Danielle Concordia

  2. Danielle- I know! I struggled with a name but called it this because Mike called his righteous. Never knew there was such a thing as an Italian pie. So, what shall we call it? It is righteous by the way!

  3. I also wanted to point out, that being from Utica, NY, this is not tomato pie. Looks good, but just not tomato pie. Now if you come up with an authentic tomato pie recipe you will redeem yourself, because you made this prego currently living in Texas CRAVE tomato pie and now I'm sad :(

  4. Awww..... Dominica, I'm sorry..... I will start thinking about a vegan tomato pie for both you and Danielle and post it once I get create something I am happy with. In the mean time, this was really good. If you have a suggestion for a better name I am all ears!

  5. In the South this is actually called a tomato pie! It's a traditional(-ish) dish that is more commonly found in parts of the rural south. I was actually trying to figure out how to replicate my grandmother's recipe using vegan ingredients. Thanks for posting! :)

  6. I live in the upstate of South Carolina, and a common summertime dish is tomato pie; very similar to what you posted. I've been dying to try a vegan version and this is PERFECT! So from a southern girl down here, I appreciate it. And sorry about the negative whiners.

    1. Awesome! I hope you enjoy it as much as I did!

  7. I kinda made my own VEGAN version of this too but I actually used great northern beans as my "binder" to keep it all together. I chopped the tomatoes in the blender and strained them really good so it wasn't soggy and i mashed the beans into like a pasty consistency. I seasoned it with onion and garlic and fresh oregano browned in the skillet and fresh basil. made my own crust infused with basil too