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Tomato pie is a classic southern food. Traditionally reserved just for the summer, you can make this easy recipe for Mini Tomato Pies all year long with the new Hunt’s San Marzano Style Tomatoes. These delicious mini tomato pies are perfect for a party appetizer or as a lunch treat, and they’ll have you feeling like it’s summer all year long!
Southern Mini Tomato Pies
I love, love, LOVE tomato pie. It’s one of my favorite southern recipes that I make every summer when the tomatoes are fresh off of the vine. Tomatoes are layered with onions and basil and topped with a delicious blend of cheese and mayo that melts into the tomatoes as it bakes to create a heavenly blend of creamy tomato goodness. My mouth is watering just thinking about it.
Now that summer is gone and the tomato vines are getting hit with frost, I still crave summer recipes! That’s why I was so happy to find the brand new Hunt’s San Marzano Style Tomatoes at Walmart. Canned tomatoes?! In southern tomato pie?! I’m telling you YES. It can be done, and the results are amazing! I grabbed a couple of cans and made a batch of southern mini tomato pies that are PERFECT for a party appetizer. You’ll love how easy and delicious this recipe is.
Can you use canned tomatoes in Tomato Pie?
Hunt’s San Marzano Style Tomatoes are perfect for these Mini Tomato Pies! They have an incredible fresh-off-the-vine tomato flavor. They are picked right off the vine at peak ripeness and processed from field to can in 8 hours. 8 hours! They’re grown in California, and are all natural with just a few simple ingredients. The San Marzano Style Tomatoes are steam peeled, contain no calcium chloride, and are Non GMO Project Verified. The tomatoes have a rich, meaty texture and the flavor is so intense. These tomatoes are the perfect solution to creating a tomato pie recipe that will taste amazing all year long!
Click to learn all about the new Hunt’s San Marzano Style Tomatoes, and starting 10/2/19 while supplies last, you can earn an Ibotta offer for your purchase. Click the image below for all of the details!
Hunt’s San Marzano style tomatoes are available at Walmart, and while you’re there, make sure you pick up a reusable tote to carry your groceries home!
You can find them nestled with the canned tomatoes in Aisle A10 – the same aisle with the pasta sauce.
Hunt’s San Marzano Style Tomatoes are at an affordable price point from a trusted brand. They come in a large 28oz can, which is perfect for most recipes.
If you’re thinking – umm wait – did she mention mayo in this recipe? WHY is there mayo in tomato pie? Well, of course mayo is a staple in the South. It goes with everything – including inside desserts, on grilled cheese sandwiches, and even in this savory pie. There’s something magical that happens when you combine cheese and mayo (hello, pimento cheese!) but when you BAKE it, it is divine. It melts in with the cheese and creates a creamy texture that goes so well with the juicy tomatoes at the bottom of the pie. And don’t worry, calories don’t count when you’re eating tomato pie (ha!) This mini version is the perfect size to indulge in at lunch (with a salad, maybe?) or serve as a bite size appetizer at your next party. Everyone will love them!
Using the Hunt’s San Marzano Style Tomatoes is such an easy trick to pulling this recipe together, plus I used pre-made pie dough to cut down on time even more. You can also use a homemade pie crust recipe, or even biscuit dough – biscuits would be amazing with this recipe! I recommend if using refrigerated pie crust that you don’t re-roll the excess dough after you’ve cut the first batch of rounds – that way the thickness and texture will remain consistent. You can use the extra dough in another recipe!
Easy Mini Tomato Pie Recipe
Mini Tomato Pies
- Mini Muffin/Cupcake Pan
- 1 can (28oz) Hunt's San Marzano Style Tomatoes
- 1/2 cup green onions, sliced thin
- 12-15 leaves fresh basil, chopped (depending on size)
- 4 9-inch refrigerated pie crusts
- 1 egg yolk, mixed with a fork
- 1 cup mozzarella cheese, shredded
- 1 cup cheddar cheese, shredded
- 1 cup mayo
- salt & pepper
- Preheat oven to 350°. Remove the refrigerated pie dough from the refrigerator and let it warm up on the counter for about 10 minutes before using.
- Drain the can of San Marzano Style tomatoes in a colander and continue to drain while you prep the other ingredients. You want to drain as much liquid off of the tomatoes as possible. Save the juice! You can use it in another recipe.
- Mix the mozzarella cheese, cheddar cheese, and mayo in a bowl until well combined. Season with salt and pepper and stir. Set aside.
- Unroll your pie dough and roll out slightly with a rolling pin to ensure you get 12 rounds out of each piece. Using a biscuit cutter, round cookie cutter, or even a drinking glass, cut 12 rounds of dough from each pie crust, 48 in total.
- Spray the mini muffin tin with cooking spray and press each round into the pan.
- Brush egg yolk on the bottom and sides of each pie dough round with a small pastry brush.
- Bake the empty crusts for 3-4 minutes, just to set the yolk (it will help prevent soggy dough!) Remove and let cool for a few minutes.
- Remove your drained tomatoes from the colander and chop.
- Place a small amount of the tomatoes in the bottom of each pie dough cup, and then top with green onions and basil. Sprinkle with salt and pepper. (There's no precise measurement here, you just need to make sure the ingredients fill all 48 pieces!)
- Using a small scoop, put about a teaspoon of the cheese and mayo mixture on top of each of the mini pies, and press lightly to cover the pie.
- Bake for 20-25 minutes until the edges of the pie start to turn brown, and the cheese is bubbling and starting to turn brown.
- Serve while warm.