A non-traditional Tomato Pie with zucchini and farro is a great way to showcase summer tomatoes. The farro and zucchini give some texture, and a little gruyere is the perfect topping for this healthy dish. Great as a main dish, side, or even for breakfast.
Tomatoes are everywhere this time of year and I always end up bringing home more than I can eat from the farmers market. Taylor introduced me to traditional tomato pie, but sometimes I just don’t want to mess with a crust. This tomato pie recipe is a great healthy meal without any mayonnaise or crust. For a more traditional version, try a cheesy tomato pie, you won’t be disappointed.
With this version, you can use up those tomatoes that are just too ripe to cut into picture perfect slices, you’ll still need just a few pretty slices for the top. The tomatoes are chopped into pieces and cooked along with zucchini and onions for a really hardy dish. I make this with farro, but rice will also work. I love the crunchy nutty flavor and texture that farro adds.
What is farro
Farro is a nutty flavored, nutrient packed, grain with a chewy texture. It has protein and fiber which makes it hearty alternative to rice.
I’ll make a large batch of farro and freeze what I don’t eat to use in this dish or to just have for leftovers. I cook my farro in chicken broth instead of water and the added flavor is great with the tomatoes. If you’re vegetarian, just use water or vegetable broth.
How do you make a HEALTHY Tomato Pie
This takes about 20 minutes to prep, and about 30 minutes to bake, but you can do the prep work in advance.
Step 1: Cook the onion and then add zucchini chunks to the pan. Once it starts to get tender, but before it gets mushy, you’ll add chopped tomatoes to the mix.
Step 2: Add farro that has already been cooked in chicken broth. (It takes about 30 minutes to cook farro) Add the farro to the vegetable mix and combine with cheese and eggs.
Step 3: Top with some sliced tomatoes and sprinkle with cheese and bake so that all the flavors can come together.
This is not runny like some tomato pies, but holds it’s shape when served. I love the combination of tomatoes that have been cooked down with the vegetables and then the sliced tomatoes on top. This could easily be a meal in itself.
More yummy fresh TOMATO recipes!
- Tomato Galette
- Tomato Tart
- Zucchini tomato salad
- Tomato salad
- Tomato jam
- Tomatoes and chicken
- Salsa with peaches
What should you serve with tomato pie
While this tomato pie recipe is hearty enough for a meal, it’s also great as a side. Try some it with some of these dinner recipes.
If you make Tomato Pie, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on INSTAGRAM! I would love to see your creation.
Adapted from NY Times
Tomato Pie
Ingredients
- 3 medium to large tomatoes
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1 cup onion chopped
- 1 large squash about 1 lb
- salt and pepper
- 3 teaspoons fresh thyme
- 1 cup cooked farro/rice cooked in chicken broth
- 3 eggs
- 2 cups gruyere grated
Instructions
- Preheat oven to 375º. Spray a glass pie dish or casserole dish.
- Peel 2 of the tomatoes and chop fine discarding the seeds. Slice the remaining tomato for the top of the pie. Cut squash into 1/2 inch slices and cut into quarters.
- Heat olive oil in large skillet over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic and cook for about a minute. Add squash and season with salt. Cook until the squash is starting to get soft but is not mushy. Add chopped tomatoes, thyme and salt and pepper. Cook for about 10 minutes until the mixture has cooked down, Stir in the cooked farro and remove from heat.
- Whisk together eggs in a large bowl and add vegetables and 1 cup of cheese. Combine and place in prepared dish. Sprinkle the top with a little cheese and place sliced tomatoes on top. Top with remaining cheese and season with salt and pepper.
- Bake for 30 minutes until the top is starting to brown and the vegetable mixture is bubbly. Remove from the oven and let sit for about 10 minutes before serving.
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