Tomato Pie Bars


In his riff on tomato pie, Food Editor Josh Miller uses crushed saltine crackers and Parmesan cheese to give these tomato pie bars a crispy, savory bottom crust and enhances the rich, savory filling with mildly spicy curry powder and chipotle chile. A topping of juicy slices of tomato brings the finished tomato pie bars into perfect balance.

Tomato Pie Bars
Photo: Photo by Linda Xiao / Food Styling by Kate Buckens / Prop Styling by Maeve Sheridan
Active Time:
20 mins
Total Time:
2 hrs 50 mins
6 to 8


  • 1 ½ sleeves saltine crackers, coarsely crushed

  • ¾ cup unsalted butter (6 ounces), melted

  • 4 ounces Parmesan cheese, grated (about 1 cup), divided

  • 2 large egg yolks, beaten

  • 10 ounces aged sharp cheddar cheese, grated (about 2 1/2 cups)

  • 3 tablespoons mayonnaise

  • 1 tablespoon minced chipotle chile in adobo sauce

  • 1 teaspoon curry powder, divided 

  • ½ teaspoon black pepper, divided 

  • 1 pint mixed cherry tomatoes (about 2 1/2 cups) 

  • 1 teaspoon kosher salt

  • Fresh basil leaves, for garnish 


  1. Preheat oven to 350°F. Pulse crackers in a food processor until crumbly with some pea-size pieces remaining, 6 to 7 pulses, to yield about 3 cups crumbs. Stir together cracker crumbs, butter, 3/4 cup Parmesan, and egg yolks in a bowl until combined. Firmly press into bottom of a 9-inch square pan lined with parchment paper. Bake in preheated oven until lightly browned, 15 to 18 minutes. Let cool 1 hour.

  2. Stir together cheddar, mayonnaise, chipotle, 1/2 teaspoon curry powder, and 1/4 teaspoon black pepper in a bowl.

  3. Cut tomatoes into 1/4-inch slices; place on a baking sheet lined with paper towels. Sprinkle both sides with salt, remaining 1/2 teaspoon curry powder, and remaining 1/4 teaspoon pepper. Let stand 15 minutes.

  4. Spread cheese mixture in an even layer on crust; top with tomatoes. Sprinkle with remaining 1/4 cup Parmesan. Bake at 350°F until golden brown, about 20 minutes. Let cool 40 minutes. Garnish with basil.

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