Recipe: Emily Anne’s Tomato Pie

2016-07-26 PCFM Chef Joey Ward Tomato Pie 2

Joey Ward of Gunshow is pleased as punch with his pie

Recipe by Joey Ward, Gunshow

Demonstrated at the Ponce City Farmers Market on Tuesday, July 26, 2016.


  • 1 pie crust (store-bought or homemade)
  • 3 to 4 ripe tomatoes, sliced a quarter-inch thick (Cosmos Organic Farm)
  • 1 sweet onion, julienned (Cosmos Organic Farm)
  • 4 garlic cloves, minced
  • 5 strips smoked bacon, chopped (Benton’s Bacon)
  • 1 tablespoon fresh oregano, chopped
  • 1 tablespoon fresh basil, chopped
  • Half-cup Duke’s mayonnaise
  • Quarter-cup grated parmesan cheese
  • Half-cup shredded gouda or ricotta (The Woodsman & Wife)
  • 4 tablespoons red wine vinegar
  • 1 tablespoon sugar
  • 2 teaspoons black pepper
  • Salt, to taste
  • Arugula and balsamic vinegar, for serving


  1. Bake piecrust, according to package directions if store-bought. Set aside until ready to use.
  2. Arrange tomato slices on a baking rack with a pan underneath. Lightly season with salt, sugar and pepper. Let stand for one hour to drain off excess liquid, then pat dry with a paper towel.
  3. Render the bacon until crisp in a sauté pan. Remove bacon from pan and reserve, keeping the bacon fat in the pan.
  4. Sweat onions and garlic in bacon fat over medium heat, until translucent. Remove from heat and add in rendered bacon, parmesan, vinegar, mayonnaise and herbs. Mix well and let cool.
  5. Preheat oven to 350 degrees.
  6. Alternate layers of the onion-mayonnaise mixture and tomato slices in the pie crust, making sure the top layer is tomato.
  7. Sprinkle gouda on top and bake until bubbly and brown, about 20 minutes. Let cool 10 minutes before serving.
  8.  Just before serving, drizzle with balsamic vinegar. Serve with local arugula.

2016-07-26 PCFM Chef Joey Ward Tomato Pie


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