Jersey Tomato Pie

No matter your opinion of New Jersey, it is, after all the Garden State. That’s where I grew up – farms just miles away with summer bounty of fresh Jersey corn, peaches and tomatoes. My first job at 16 was actually at a farm store selling fresh fruit and veg with a bakery that made this amazing savory pie. I replaced the usual call for 1/2-3/4 cup mayo with a mix of silken tofu, lemon juice and a tablespoon of mayo. This is New Jersey. 


Servings: 6
Time: About 25 minutes active; 90 minutes total
Price: About $9.00 total; $1.50 per serving
Nutrition (per serving): 
Calories: 252.9
Protein: 8.4g
Fat: 14.1g
Saturated fat: 6.3g
Carbohydrates: 23.1g
Fiber: 0.59g
Sodium: 483.1mg
Cholesterol: 20.8mg


  • 1 cup flour
  • 1/4 tsp salt
  • 3 Tbsp cold butter, cut into pieces
  • 3-4 Tbsp ice water
  • 1/2 cup silken tofu (or mayo)
  • 1 Tbsp mayonnaise (omit if using mayo instead of tofu)
  • 1/2 lemon, juiced
  • 1/2 tsp SnP (salt and pepper)
  • 4 tomatoes, cut into 1/4′ slices
  • 1 medium onion, cut into 1/4″ slices
  • 1/2 cup basil, chopped
  • 4 oz sharp cheddar, grated (for a traditional pie, it must be yellow 🙂


  1. Pulse flour and salt in the bowl of a food processor. Add the butter pieces and pulse 5-6 times more. Then with the motor running, slowly pour in water through the spout just until the dough pulls away from the sides.
  2. Turn out onto a lightly floured surface and knead to bring together. Wrap in plastic and refrigerate for at least 30 minutes.
  3. Preheat oven to 375 degrees.
  4. Meanwhile, whisk together tofu, mayo, lemon juice and SnP, and set aside.
  5. Lay tomato slices on paper towel to drain.
  6. Turn out dough onto a lightly floured surface. Roll out until you have a crust that is about 2-3″ larger than your 8-9″ pie pan. Fold the dough in half and in half again, and transfer to a cooking sprayed pie pan and unfold. Push up the sides and repair any holes. Prick several times with a fork. Bake in the oven 8-10 minutes and remove.
  7. Layer the onions in the bottom of the pan, then tomatoes, then basil. Top with tofu-mayo mixture and lastly the cheese. Bake 30-35 minutes until bubbly and golden. Remove from oven and let cool slightly before serving.

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