Cheesy Tomato Pie with Sausage

You know those nights when you want something warm and comforting for dinner, but you’re tired of the same old pasta dishes? That’s exactly how I felt when I first came up with this tomato pie recipe. There’s something so satisfying about the combination of fresh tomatoes and savory sausage baked into a flaky crust.

I started making this pie on Sunday afternoons when my family would gather for casual dinners. It’s become one of those reliable recipes that just works every time. The best part? You can prep most of it ahead, which means less stress when dinner time rolls around. And let’s be honest – anything that makes weeknight cooking easier is a win in my book.

Whether you’re looking for a new way to use up those garden tomatoes or just want to try something different for dinner, this tomato and sausage pie might be exactly what you need. It’s simple, filling, and always gets those “Can I have the recipe?” questions at potlucks.

What Kind of Tomatoes Should I Use?

While this recipe calls for Roma tomatoes, you’ve actually got several good options that’ll work well in a tomato pie. Roma tomatoes are a popular choice because they’re meatier and less watery than regular tomatoes, which helps keep your pie from getting soggy. If you can’t find Romas, other paste tomatoes like San Marzano or Amish Paste varieties are great substitutes. Just stay away from big slicing tomatoes like Beefsteaks – they’re too juicy and can make your pie base wet. Before adding any type of tomato to your pie, try this helpful trick: after slicing them, lay the tomatoes on paper towels for about 15 minutes to soak up extra moisture.

Options for Substitutions

This savory pie is pretty adaptable and here are some handy swaps you can try:

• Whole-grain pie crust: You can use regular pie crust, or for a low-carb option, try a cauliflower crust. Store-bought works just as well as homemade here.
• Turkey sausage: Feel free to swap with pork sausage, chicken sausage, or even plant-based sausage. If using pre-cooked sausage, just crumble and warm it up before adding.
• Greek yogurt: Sour cream works perfectly here, or you can use regular plain yogurt – just strain it first to remove extra liquid.
• Roma tomatoes: Any firm, ripe tomatoes will do. Just make sure to slice them thin and pat them dry with paper towels to prevent a soggy pie. Cherry tomatoes (halved) are good too!
• Fresh basil: If fresh basil isn’t available, use 1 tablespoon dried basil, or try fresh oregano or Italian parsley for a different but tasty twist.
• Low-fat milk: Any type of milk works here – whole, 2%, almond, or soy milk. Just stick to plain, unsweetened varieties.

Watch Out for These Mistakes While Baking

The biggest challenge when making tomato pie is dealing with excess moisture from the tomatoes, which can make your crust soggy – solve this by laying your sliced tomatoes on paper towels and sprinkling them with a little salt for 20-30 minutes before assembling the pie to draw out extra liquid.

Another common mistake is underbaking the crust, so make sure to blind bake it for 10-12 minutes before adding your filling, which creates a barrier against moisture and ensures a crispy bottom.

When cooking the sausage, avoid breaking it up into pieces that are too small, as larger crumbles will give your pie better texture and prevent the meat from becoming too dry during baking.

For the best flavor distribution, let the pie cool for at least 15 minutes before slicing – this allows the filling to set properly and makes it much easier to get clean, picture-perfect slices that won’t fall apart.

What to Serve With Tomato Pie?

This savory tomato pie is filling enough to be the star of your meal, but a few simple sides can really round out your plate. A crisp arugula salad with a light lemon dressing makes a perfect partner, cutting through the richness of the pie while adding a peppery freshness. Since this dish has Italian-inspired flavors, you might want to add some roasted vegetables like zucchini or bell peppers on the side – they’re easy to pop in the oven while your pie is baking. For a light summer dinner, I love serving this pie with a chilled glass of white wine and some fresh melon slices to finish things off.

Storage Instructions

Keep Fresh: This tomato pie tastes great the next day! Place any leftovers in an airtight container and pop it in the fridge for up to 3 days. The flavors actually get better as they meld together overnight, making it perfect for meal prep.

Freeze: If you want to freeze your tomato pie, let it cool completely first. Wrap individual portions in plastic wrap, then aluminum foil, and freeze for up to 2 months. Just keep in mind that the texture of the tomatoes might change slightly after freezing.

Warm Up: When you’re ready to enjoy your leftover pie, heat it in a 350°F oven for about 15-20 minutes until warmed through. You can also use the microwave for quick reheating – just pop it in for 1-2 minutes, though the crust won’t be as crispy this way.

Preparation Time	10-15 minutes
Cooking Time	35-40 minutes
Total Time	45-55 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 35-40 g
• Fat: 30-35 g
• Carbohydrates: 50-60 g

Ingredients

• 1 whole-grain pie crust
• 8 ounces turkey sausage, ground
• 1/2 cup diced yellow onion
• 2 cloves garlic, minced
• 1 egg, slightly beaten
• 1/4 cup low-fat milk
• 2 tablespoons plain, nonfat greek yogurt
• 6 roma tomatoes, cut into 1/4 inch slices
• 1/4 cup fresh basil, chopped

Step 1: Prepare the Pie Crust

Begin by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius).

While the oven is heating, take your pie crust and press it into the bottom and up the sides of a pie or tart pan.

Once evenly pressed, set the crust aside to be filled later.

Step 2: Cook the Sausage Mixture

In a skillet over medium heat, start cooking the sausage along with chopped onion and minced garlic.

Break the sausage into small pieces as it cooks.

When the sausage is fully cooked and no pink remains, drain away any excess liquid.

Transfer the cooked sausage mixture to the prepared pie crust in your pan.

Step 3: Make the Egg Mixture

In a mixing bowl, whisk together the egg, milk, and yogurt until the mixture is smooth and well combined.

This mixture will act as a binding agent and give the pie a creamy texture.

Pour the egg mixture evenly over the sausage in the pie pan.

Step 4: Add Tomatoes and Bake

Arrange sliced tomatoes on top of the sausage and egg mixture in the pie pan.

Place the pan in the preheated oven and bake for 35 to 40 minutes, or until the filling is set and lightly golden.

Ensure that the center of the pie is firm and cooked through.

Step 5: Garnish and Serve

Once the pie is done baking, remove it from the oven and immediately sprinkle fresh basil leaves over the top for added flavor and aroma.

Allow the pie to sit for about 20 minutes before slicing and serving.

This resting time helps the pie firm up a bit more, making it easier to slice and enhancing the flavors.

Enjoy your savory pie with its delicious blend of ingredients!