Heirloom Tomato Pie

Photo by Michael Piazza / Styled by Catrine Kelty / Recipe by Amanda Wadleigh, Kimball Fruit Farm

Serves 4–6

1 (9-inch) frozen pie crust, or a homemade pie crust of your choice
4–5 heirloom tomatoes, sliced
2 tablespoons chopped basil
2 cups shredded cheddar
1 cup mayonnaise
½ cup grated Parmigiano Reggiano
garlic powder, salt and pepper, to taste

Preheat oven to 350°F. Prebake the crust for 10 minutes. Mix the cheddar and mayonnaise. Layer cheddar mixture, tomatoes, basil and seasonings into the crust, repeating until full with tomatoes as your last layer. Top with Parmigiano and bake for 40 minutes.

Seasonality note: Heirloom tomatoes are typically available at Kimball Fruit Farm through October. If they’re unavailable where you shop, substitute lightly roasted broccoli for a delicious seasonal variation that pairs just as well with the cheeses.

This recipe is brought to you by Mass Farmers Markets, a nonprofit committed to expanding farmers markets throughout Massachusetts, and appeared in the Fall 2026 issue. Support local food systems and discover seasonal recipes like these by signing up for their newsletter and following @massfarmersmarkets on Instagram.