Last Updated on December 6, 2024 by Lisa Keys
This pan roasted tomato pie with garlic basil queso cream sauce is simply magical. An upside-down tomato pie is magical for a few reasons! First, it’s all about the surprise factor. When you flip it over, the beautifully roasted tomatoes, shallots and herbs create a stunning presentation.
The combination of flavors—savory tomatoes, caramelized shallots, aromatic herbs, and a cheesy crust—makes every bite delightful. Top it off with an easy queso cream sauce infused with fresh garlic and basil and it really is magic and home cooking at its best.
The DESERT PEPPER BLOGGER CHALLENGE is on. I am delighted to be a part of this culinary competition featuring a tantalizing trio of products: Chile Con Queso, Cantina Medium Red Salsa, and an irresistible Peach Mango Salsa. Desert Pepper generously provided each of 38 contestants with 2 jars of each of their three flavors. This is my entry in the brunch category. This recipe features Desert Pepper Chile Con Queso.
Tomato Pie Ingredients
My garden inspired this simple brunch recipe. The fresh grape tomatoes, shallots, garlic and basil are all harvested in my backyard. The eggs are from local chickens. I put so much love into my garden that only quality ingredients like Desert Pepper Chile Con Queso will do for this recipe. It has such a unique depth of flavor.
How to Make This Recipe
Drizzle with the most luscious garlic and basil infused queso cream and enjoy the magic of a pan roasted tomato pie for brunch. It's the perfect vegetarian option for any occasion. For you meat eaters try my Mexican Eggs in Purgatory.
Pan Roasted Tomato Pie with Garlic Basil Queso Cream Sauce
Equipment
- 10-inch cast iron (oven safe) skillet
Ingredients
Pan Roasted Tomato Pie
- ½ cup olive oil
- 2 cups grape tomatoes halved
- ½ cup thinly sliced shallots
- 1 tablespoon plus 2 teaspoons sugar
- ½ teaspoon dried Italian seasoning
- 1 ½ teaspoon Kosher salt divided
- 2 cups all purpose flour
- ¼ cup freshly grated parmesan cheese plus additional for garnish
- 1 tablespoon baking powder
- 2 tablespoons chopped fresh basil plus additional for garnish
- 3 eggs
- ½ cup Desert Pepper Chile Con Queso
- ½ cup sour cream
Garlic Basil Queso Cream Sauce
- ¼ cup heavy cream
- 2 cloves garlic smashed
- 2 fresh basil leaves
- ½ cup Desert Pepper Chile Con Queso
- 2 tablespoons grated parmesan cheese
- ¼ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
Instructions
Pan Roasted Tomato Pie
- Heat oven to 375F.
- Heat ¼ cup of oil in 10-inch non-stick, oven-safe skillet over medium heat until hot.
- Add tomatoes, shallots,1 tablespoon of sugar, Italian seasoning and ½ teaspoon of salt. Cook, stirring occasionally, for 6 to 8 minutes or until vegetables are lightly browned. Turn off heat.
- Meanwhile, in medium bowl, whisk flour, cheese, baking powder, remaining 2 teaspoons of sugar and 1 teaspoon of salt; set aside.
- In another bowl, whisk eggs, queso, sour cream and remaining ¼ cup of olive oil.
- Add queso mixture to flour mixture blending with a rubber spatula just until dry ingredients are moistened.
- Spread tomatoes and shallots into an even layer over bottom of hot pan. Sprinkle evenly with basil.
- Spoon batter evenly over tomatoes and shallots smoothing to cover them completely.
- Transfer skillet to oven. Bake 25 minutes or until top is golden. Let stand 5 minutes before inverting onto serving plate or cutting surface.
Garlic Basil Queso Cream Sauce
- In microwave safe 1 cup measure combine heavy cream, garlic and basil. Heat on HIGH in microwave for 45 to 60 seconds or until mixture boils. Let steep for at least 15 minutes. Discard garlic cloves and basil leaves. In small bowl, whisk queso, parmesan cheese, salt and pepper. Whisk in cream mixture to drizzling consistency. Serve warm over wedges of tomato pie.
Notes
Slice into wedges and serve warm.
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