High-Protein Heirloom Tomato Pie Casserole Recipe With a Savory Potato Crust Is Summer's Best by Elisa Schmitz

One of my favorite finds at the farmers market are the fresh, colorful heirloom tomatoes. What makes heirloom tomatoes so special? According to Farmers' Almanac, "Heirloom tomatoes are ... pollinated by insects or wind without human intervention. They come from seed that's been handed down for generations. Usually varieties from seed more than 40 to 50 years old, passed down through the generation of that plant, constitutes it to be an heirloom."

In addition to their history, what I like about heirlooms is their taste. When ripe from the vine, their sweetness is unrivaled. That's why I featured them in this delicious heirloom tomato pie casserole recipe. This recipe is a cross between a Southern tomato pie and an Italian tomato pie, but with a savory potato crust – which makes it gluten-free. That's just one of the many reasons why this heirloom tomato pie casserole with a savory potato crust is one of our top summer recipes.

With potatoes on the bottom and a creamy blend of onions, basil and cheese in the middle, this Italian-inspired tomato pie casserole recipe earned plenty of "oohs and aahs." Someone said it tasted similar to a margherita pizza. It packs a nutritious punch, thanks to the tomatoes, basil and ricotta cheese. Check out the health benefits of tomatoes, the health benefits of basil and the health benefits of ricotta.

Here's what you need to make this tasty vegetarian meal: fresh tomatoes, salt, extra-virgin olive oil, garlic powder, onion powder, oregano, potatoes, an onion, minced garlic, fresh basil, eggs, Parmesan cheese, mozzarella cheese and ricotta cheese. The basil garnish is optional. The potatoes are coated in a mixture of olive oil and seasonings before being baked. While the potatoes are baking, you make the creamy filling. The filling gets placed on top of the baked potatoes, topped with more cheese then baked until melted and golden.

Serve this farm-to-table tomato basil casserole on its own as a vegetarian dinner, or alongside your favorite proteins. We topped it with additional basil. So fresh and delish, and a high-protein recipe, too. Simply summer's best!

Cuisine: American / Italian
Prep Time: 25 to 30 minutes
Cook Time: 20 to 30 minutes (ovens vary)
Total Time: 45 to 60 minutes
Servings: 8

Ingredients

• 5 medium heirloom tomatoes, sliced
• 1 - 2 teaspoons salt (for sprinkling on tomatoes)
• 3 tablespoons extra virgin olive oil (divided)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon dried oregano (divided)
• 1 1/2 pounds fingerling potatoes, thinly sliced length-wise
• 1 cup onions, diced
• 2 teaspoons minced garlic
• 2 eggs, lightly beaten
• 1 cup mozzarella cheese, shredded (divided)
• 1 cup Parmesan cheese, shredded (divided)
• 2 1/2 tablespoons fresh basil, chopped
• 15 ounces (about 2 cups) part-skim ricotta cheese
• fresh basil, for garnish (optional)

Here's how to make it:

1. Lay sliced tomatoes on paper towels and sprinkle them lightly with salt. Allow them to sit for 15 to 30 minutes, to remove moisture. (If you don't have heirloom tomatoes, try this recipe with your favorite fresh tomatoes.)
   
2. To a large mixing bowl, add 2 tablespoons of olive oil, the garlic powder, onion powder and half the oregano. Whisk to blend.
   
3. Add the potatoes and toss to coat. Season with salt and black pepper, to taste, if desired. (I used fingerlings, but you could use sliced Yukon gold, russet, red or white potatoes.)
   
4. Spray a 13x9-inch baking pan or casserole dish with cooking spray. Evenly layer the potatoes on the bottom and along the sides of the pan. Bake potatoes in a preheated 400-degree F oven until potatoes are tender and golden, about 20 minutes.
   
5. While the potatoes bake, sauté the onions and garlic in a skillet or sauté pan over medium-high heat until crisp-tender, about 4 minutes. Turn off heat.
   
6. In a large mixing bowl, add the eggs, half the Parmesan cheese, half the mozzarella cheese, the other half of the oregano, the basil, the ricotta cheese and the onion mixture. Season with salt and pepper, to taste. Mix well to combine. (I used Parmesan and mozzarella cheeses, but you could use all Parmesan or all mozzarella.)
   
7. Remove potatoes from oven.
   
8. Spread the creamy filling mixture evenly over potatoes. Sprinkle with additional salt and pepper, if desired.
   
9. Using dry paper towels, gently pat tomatoes to remove any excess moisture. Layer the tomatoes on top of the creamy filling.
   
10. Spread the other half of the Parmesan and mozzarella cheeses evenly over the top.
    
11. Bake at 375 degrees F for 20 to 30 minutes, or until cheese is melted and golden.
    
12. Allow casserole to cool before slicing. Top with fresh basil garnish, if desired, and serve.
    
     
13. Store leftovers in an airtight container in the refrigerator and reheat in the microwave or oven.
    

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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