Description
Make this easy savory tomato pie with a crispy breadcrumb crust, fresh Cherub tomatoes, and creamy filling. Perfect for summer entertaining.
Ingredients
Units
Scale
- 2 - 10 oz. containers of Cherub Tomatoes, halved
- 8 slices of Italian bread, toasted
- 1 sweet onion, diced
- 4 cloves of garlic, chopped
- 1/4 cup of fresh Italian parsley, chopped
- 2 cups of grated Parmesan cheese, grated
- 1 tsp. salt
- 1 tsp. coarse ground black pepper
- 4 eggs
- 1 cup of half and half cream
- 3-4 tbs. olive oil
Instructions
- Preheat the oven to 350 degrees F.
- Toast the Italian bread until golden, then place in a food processor with about ¼ cup of grated Parmesan cheese and 1½ tablespoons of olive oil. Blend until crumblike.
- Press the crumb mixture into a 9-inch pie dish. Set aside.
- Heat a medium-sized cast iron pan with 1½ tablespoons of olive oil.
- Add the diced onion, chopped garlic, and chopped parsley to the pan and toss. Cook until the onion becomes transparent and the garlic is fragrant.
- Add the onion mixture to the halved tomatoes with a cup of the grated Parmesan cheese and toss. Set aside.
- Beat the eggs with the half and half.
- Place the tomato mixture into the prepared pie dish and pour the egg mixture on top.
- Place the remaining grated Parmesan cheese on top, followed by a tablespoon of olive oil.
- Bake for 50-60 minutes or until a nice golden color is achieved and the pie is set.
- Let the pie cool for 10-15 minutes before slicing. Serve and enjoy!
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Bake
- Cuisine: Italian American
