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Tomato Pie

After Thursday evening races at Woods Hole Yacht Club, we ladies enjoy homemade food provided by the member of the boat that volunteered for that week. I like a day in mid-August when the local tomatoes are ripe and plentiful. A tasty way to end the day and start the evening. - Ann Little Newbury
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Course: Appetizers/Snacks, Vegetables, Vegetarian

Ingredients

Crust:

  • 2 cups cooked rice
  • Butter for pie plate

Filling:

  • 1 cup grated cheese
  • Parmesan, cheddar, any other
  • 4-6 medium tomatoes sliced
  • Sliced onion optional
  • Thin slices of cheese for topping

Sauce:

  • 1/2 cup good mayonnaise
  • 1/2 cup Greek full-fat yogurt
  • 1 cup ricotta cheese
  • Salt pepper, chopped fresh basil (dried okay), to taste

Instructions

  • Preheat oven to 350°. Butter large deep-dish pie plate.
  • Pat in rice to cover bottom and sides. Sprinkle grated cheese over rice. Layer in slices of tomato and optional onion to half the depth.
  • Combine mayonnaise, yogurt and ricotta into a sauce and season to taste with salt, pepper and basil. Pour half the sauce over tomato layer.
  • Layer in more tomato and onion slices and pour over the rest of the sauce. Top with thin slices of cheese.
  • Bake about 45 minutes or until bubbling. This pie is delicious hot, room temperature or cold.

Notes

This recipe is provided by Ann Little Newbury from the Woods Hole Historical Museum's cookbook: Woods Hole Cooks Something Up For the 21st Century – More Recipes from a Cape Cod Village. As seen in Cape Cod LIFE Annual 2026.
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