I think when it comes to savory pies, Tomato Pie is the very first thing that comes to mind. I mean, what’s not to love? Ripe, juicy tomatoes baked in a pie crust with realllllly good mayonnaise (I’m #TeamDukes, you?) and cheese??!! Lawd, yes please AND thank you!

This Cherry Tomato Pie is a “Celebration Pie,” because it piles on NatureSweet Cherubs, which are sweet, bright red and juicy 365 days a year. And THAT’S deserving of celebration! Just as my great-grandfather farmer did, NatureSweet tends to their tomatoes like a parent tends to a child to ensure the very best flavor. Most of the Cherubs are baked into the cream cheese and mayo filling, along with garlic, shallots and sweet basil. But to bring it all home, fresh Cherubs are scattered on top right before serving for an extra bright pop of tomato in every bite.

The crust is as simple as pie. It’s a no-fuss butter cracker crust that’s pressed simply into a baking sheet with the bottom of a glass.

I promise you, if you are wanting to satisfy a crowd or your own sweet tomato cravings, this Cherry Tomato Celebration Pie is exactly what you need…no matter the time of year.

SERVING SIZE: 8-12 PREP TIME: 20 mins COOKING TIME: 35 mins

Ingredients

• 2 cups crushed butter crackers (2 sleeves/66 crackers)

• 9 tablespoons melted salted butter

• 2 tablespoons light brown sugar

• 4 pints NatureSweet Cherubs, divided

• 1 tablespoon extra virgin olive oil

• 5 whole garlic cloves, finely chopped

• ¼ cup finely chopped fresh basil, divided

• ¼ teaspoon sea salt

• ¼ teaspoon freshly cracked black pepper

• 2 8-ounce packages cream cheese, softened

• 1 egg

• ½ cup mayonnaise

• ½ cup + 3 tablespoons grated Parmesan cheese

• ½ cup finely chopped cooked bacon (3 extra thick strips) *optional

• Zest of ½ lemon *optional

Directions

1. Preheat oven to 400°F with the center rack in the middle of the oven. 

2. Place the crackers in a large zip-enclosed plastic bag and break them apart into small pieces and crumbs. Add the cracker bits to a medium mixing bowl. Add the butter and brown sugar. Mix together until the crackers are moistened.

3. Spray a 10”x15” rimmed baking sheet with cooking spray. Add the cracker mixture to the pan. Using your fingers or the bottom of a glass, press into the bottom of the pan to form the crust. Bake for 10 minutes. Transfer to a wire rack to cool. Turn the oven down to 350°F.

4. Meanwhile, add two pints of whole cherry tomatoes to a medium mixing bowl. Slice the other two pints of tomatoes in half. Reserve 1⅓ cups in a separate bowl, then place in the bowl with the whole tomatoes. Add the olive oil, garlic, 2 tablespoons basil and salt and pepper. Using a wooden spoon, toss to coat. Set aside.

5. In a mixing bowl, the beat together the cream cheese, egg, mayonnaise and ½ cup parmesan cheese until smooth.

6. Using a wide rubber spatula, spread the cream cheese mixture on top of the crust. Carefully place the cherry tomatoes on the cream cheese filling. Place in the oven on the center rack. Bake for 35 minutes until the tomatoes are slightly browned. Transfer to a wire rack to cool. 

7. Sprinkle on the bacon*, lemon zest* and remaining basil just before serving. Cut into even squares with a serrated knife for serving.

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