Farmer Jamie’s Tomato Pie

From the kitchen of Springdell Farm’s own Farmer Jamie Cruz, we have this delicious gem!  

Photo by Jamie Cruz

Farmer Jamie’s Kitchen | Old Fashioned Tomato Pie


– Homemade Pie Crust or cheat and grab a frozen one! (*Please note, you usually have to prepare your pie crust in the oven before loading it up, follow the package directions for a one-crust pie if using a frozen one.)
– Homemade Pesto (basil, parsley, onions, garlic)
– Ripe Tomatoes
– Cabot Cheddar Cheese, freshly grated
– Hellman’s Mayonnaise

1. Line a cookie sheet with paper towels
2. Slice tomatoes and line on the cookie sheet. Once cookie sheet is full, cover with a paper towel and let sit for a few hours for water to drain.

3. Fill bottom of pie shell with your pesto 

4. Layer tomatoes within the pie. Be sure to leave about 1″ from the rim.

Set aside the pie. Preheat the oven to 350.

5. Place about 1 cup of Hellman’s mayo in a bowl.
6. Grate a block of Cabot Creamery Co-operative cheddar cheese and mix well into mayo.
7. Take a spatula and spread topping over your tomato pie, about a 1/2 inch thick. This will be your “pie crust” — the cheesy, topping goodness!

8. Place tomato pie on a cookie sheet (I did not want to make a mess of my oven if it spilled over). Do not cover. Bake for 35-40 minutes.


Paired well with a simple rice of your choice!

It is really tasty. I enjoyed it quite a bit.  

Hope you do, too!

About Jess

Jess Anderson is the creator of CSA|365 and is passionate about the local food movement. A long time member of Springdell and a busy mother of two, Jess loves keeping her family fed by honest local food.