Southern Kitchen Bucket List : Tomato Pie.

I made so much traction last year on my Southern Kitchen Bucket List project. Looking back at the list, it's so inspiring to see how many recipes I actually tackled in just a years time.

Lessons were learned and a whole lot of trial and error went into perfecting each recipe. Some I had made before a dozen times and others were a first for me, with a mix of dishes I grew up eating to ones that were certainly not part of my normal rotation.

Today I'm continuing the quest to try more classics in my Southern kitchen and I'm sharing this delicious recipe for Tomato Pie.

southern kitchen bucket list / tomato pie recipe / heirloomed

My friend Stephanie got me hooked on this classic savory pie and she makes a killer version with lots of onions and smoked gouda that is just to die for. Anything that has homemade pie crust is a win in my book and I actually am equally torn between a sweet and a savory pie. 

The best thing about this recipe is that you can kind of mix in whatever herbs or cheeses you want to to play with the flavor profiles here, much like you would any Italian dish. This recipe is almost quiche-like with it's base of layered mozzarella and egg mixture so it's got a great heartiness to it for comfort food season.

ingredients for tomato pie / heirloomed
whole peeled red gold tomatoes for tomato pie recipe / heirloomed
homemade pie crust for tomato pie / heirloomed

I teamed up with my friends at Red Gold Tomatoes for this one and used a traditional take on the recipe here. Their whole peeled tomatoes were named #1 by Epicurious and they are especially perfect this time of year for bringing in the flavors of Summer.

Hope you'll pop over and give it a try, and if you're giving my Southern Kitchen Bucket List a try I'd love to know how it's coming for you.


red gold tomatoes / tomato pie recipe / heirloomed
red gold whole peeled tomatoes and garlic / heirloomed
tomato pie / heirloomed


the best tomato pie recipe / heirloomed


heirloomed is a lifestyle brand with a mission of "keeping heirlooms around for another generation." Our blog features stories about family recipes, creating traditions with your family, interior design and entertaining by mixing new and vintage pieces, classic style, and small town + historic travel. Our shop features a collection of "goods inspired by the past, for generations to enjoy" with an array of products and meaningful gifts including linen apronstabletop linensartceramics and beyond. Learn more at

Getting your Winter Greens.

I consider myself fortunate in the sense that I love, love vegetables. I'm not a big meat eater and I always try to make veggies a prominent staple in my diet. That being said, if you know me at all you know I'm not a big fan of temperatures below about 70 degrees. I find it so much harder to stay on track during the winter months.

My secret to keeping my vegetable intake high during the cold months always revolves around some quick + easy WARM meals, like sauteed or roasted veggies and this is one of my go-to favorites. It's so simple that I often will whip it up for lunch when I have a moment.


1. PREP : Wash + sllice approximately 2 cups of little tomatoes. I love this colorful heirloom mix of greenhouse tomatoes because each one has a different level of sweetness. Wash 3-4 cups of fresh baby spinach. Set aside.

slicing tomatoes prep

2. SAUTE : Start by preparing + peeling 6 cloves of fresh garlic (this might be heavy but I'm a big garlic fan so scale accordingly), smashed and 1/2 of a medium white onion, diced. Saute on medium heat in a heavy cast iron skillet with coconut oil and a sprinkling of kosher salt until onions are translucent and garlic is slightly browned. Toss the spinach + tomatoes into the skillet.

cooking with cast iron

3. BOIL : If you're making this as a main dish or dinner, you can always bring a pot of salted water to a boil and toss in a few handfuls of pasta. I like using this super speedy al dente spinach pasta that cooks in about 3 minutes. Cook + drain in a colander.

cooking pasta

4. WILT : Continue cooking the spinach + tomato mixture, stirring only occasionally. Add fresh cracked pepper and a bit more kosher salt; cook for approximately 5 minutes until the tomatoes have broken down and the spinach is wilted. Add in a few sprigs of thyme as you turn off the heat and allow the flavor to toss into the dish. It will smell delicious!

cooking in an apron
cast iron cooking

5. GARNISH : Plate the veggies and sprinkle with some freshly shredded Parmigiano-Reggiano for a nice nutty + salty combo to balance the sweetness of the spinach, tomato + onion flavors.

food styling garnishing

6. ENJOY : Grab a {real} dish, {cloth} and a {vintage} fork and dig in. Don't laugh, these little touches can make all the difference in making a five-minute veggie meal feel a little indulgent and gourmet - especially on a cold day. Presentation, as they say, is everything.

sauted spinach and tomatoes

Love to know your go-to ways to enjoy your winter veggies!