If there’s one dish that feels like pure, sunshiny comfort, it has to be Tomato Pie. This Southern-inspired classic transforms ripe tomatoes, fragrant basil, and luscious cheese into a savory slice of heaven—crisp, creamy, and just bursting with garden flavor. Whether you serve it as a brunch centerpiece or a picnic treasure, it’s the bite of summer you’ll crave all year.
Why You’ll Love This Recipe
- Garden Fresh Goodness: Every slice is loaded with ripe, juicy tomatoes and fragrant basil, making it taste like summer in pie form.
- Creamy-Cheesy Perfection: The topping combines savory cheeses and mayonnaise for a custardy, golden crown no one can resist.
- Simple Ingredients, Big Flavor: You don’t need fancy ingredients—just humble pantry staples that work culinary magic together.
- Perfect for Sharing: Tomato Pie makes a fabulous brunch, light lunch, or show-off side for backyard gatherings and holidays.
Ingredients You’ll Need
Tomato Pie doesn’t require anything fancy—all you need are the freshest, most flavorful ingredients to let each layer really shine. Every component, from the tomatoes to the crust and cheesy topping, plays a starring role in bringing flavor, texture, and a pop of color to your table.
- Roma tomatoes: Choose ripe but firm tomatoes—they hold up beautifully and won’t make your pie soggy.
- Fresh basil leaves: A handful of basil gives each bite a burst of herbaceous, summery flavor.
- Green onion (or red onion): Onion adds a gentle crunch, sweet bite, and a lovely color contrast in every slice.
- Pre-baked 9-inch pie crust: Store-bought or homemade, a flaky crust sets the stage for all that gooey, cheesy tomato goodness.
- Mozzarella cheese: The gooey melt-factor! Mozzarella brings creaminess and a mild, milky flavor.
- Cheddar cheese: Adds a rich, sharp note and gorgeous orange hue—don’t skip freshly grating it for the best melt.
- Mayonnaise (or half Greek yogurt): Mayonnaise keeps the topping light, tangy, and luxuriously smooth (Greek yogurt is a great swap for a lighter touch).
- Parmesan cheese: Just a sprinkle boosts the savory factor and adds an irresistible golden crust.
- Salt and freshly ground black pepper: Because every ingredient (especially the tomatoes!) gets better with a little seasoning magic.
Variations
This Tomato Pie is endlessly adaptable, so don’t be afraid to make it your own! Whether you need a gluten-free crust, want to add extra veggies, or customize the cheeses, this recipe is a blank canvas for your creativity and cravings.
- Gluten-Free Tomato Pie: Use your favorite gluten-free pie crust for a celiac-friendly version—with all the same classic flavor.
- Mediterranean Twist: Add sliced kalamata olives, roasted red peppers, or a sprinkle of crumbled feta for a briny, Mediterranean vibe.
- Spicy Kick: Layer in a few slices of fresh jalapeño or scatter on some red pepper flakes for a little extra heat.
- Extra Veggie Pie: Toss in thin layers of zucchini, summer squash, or even a handful of baby spinach for a pop of extra color and nutrients.
How to Make Tomato Pie
Step 1: Prep and Salt the Tomatoes
Start by peeling and slicing your tomatoes. Lay them in a single layer in a colander and sprinkle generously with salt. Let them rest for about 10 minutes to draw out excess liquid—this is the secret to avoiding a soggy Tomato Pie! Gently pat the slices dry with paper towels before assembling.
Step 2: Layer Up the Flavor
Arrange the tomato slices, basil, and chopped onion in your pre-baked pie crust. Be sure to season each layer with a bit of salt and pepper, so every bite is bold and well-rounded. This is where the flavors really start to mingle!
Step 3: Mix and Spread the Cheesy Topping
In a bowl, stir together the shredded mozzarella and cheddar cheeses with the mayonnaise (or mix of mayo and Greek yogurt). This mixture should be creamy and easy to spread. Dollop it over the tomato filling and gently smooth it out, then finish with a sprinkling of freshly grated parmesan.
Step 4: Bake and Rest
Pop your assembled pie into a preheated 350°F oven and bake for about 30 minutes, or until the top has turned golden and slightly bubbly. Allow your Tomato Pie to rest for at least 15 minutes before slicing—this ensures clean slices and lets the flavors settle beautifully.
Pro Tips for Making Tomato Pie
- Say Goodbye to Soggy Crust: Be patient while salting and draining your tomatoes—a little extra time here makes all the difference!
- Load Up on Fresh Herbs: Don’t skimp on the basil; freshly chopped leaves give your Tomato Pie a gorgeous, summery aroma.
- Grate Your Cheese Fresh: Pre-grated cheese contains additives that can affect melting; grate from the block for a smooth, creamy finish.
- Let It Rest: Once out of the oven, give your pie a proper rest before slicing—this prevents a messy meltdown and helps the flavors mingle.
How to Serve Tomato Pie
Garnishes
A final flourish of additional fresh basil ribbons, a sprinkle of extra parmesan, or even a dash of cracked black pepper can take your Tomato Pie presentation to the next level. A light drizzle of olive oil right before serving adds a gorgeous gleam and even more flavor.
Side Dishes
This pie is lovely with a crisp green salad tossed in balsamic vinaigrette, fresh fruit salad, or a cold cucumber soup for a cooling complement. For a heartier meal, pair it with grilled chicken or sweet corn on the cob. The pie’s creamy richness truly goes with just about anything!
Creative Ways to Present
Try cutting your Tomato Pie into small wedges and serving them as bite-sized appetizers at a summer party, or make mini pies in a muffin tin for irresistible single-serve treats. You can even serve it warm or at room temperature on a rustic wooden board for a truly inviting, shareable experience.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store slices of Tomato Pie well-covered or in an airtight container in the refrigerator. It’ll stay delicious for 2–3 days, though the crust may soften a bit over time.
Freezing
While you can freeze Tomato Pie, keep in mind that fresh tomatoes release liquid when thawed and may change the texture. If you do freeze, wrap tightly in foil and freeze for up to one month—reheat straight from the freezer for best results, knowing the crust may be a tad softer.
Reheating
To reheat, pop slices in a 350°F oven or toaster oven until warmed through and the cheese is bubbly again. Avoid microwaving if possible, as it tends to make the crust chewy rather than crisp.
FAQs
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Can I use regular slicing tomatoes instead of Roma tomatoes?
Absolutely! Regular tomatoes work wonderfully, but Roma tomatoes are preferred because they’re less watery and hold their shape a bit better. Just be extra vigilant with salting and draining if using particularly juicy varieties.
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Is there a substitute for mayonnaise in the topping?
Yes, you can substitute half or all of the mayonnaise with Greek yogurt for a lighter, tangier topping. You could also try sour cream, but the texture and flavor will change slightly.
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How do I prevent Tomato Pie from getting soggy?
The key is to salt and drain your tomato slices thoroughly before layering, and to pat them dry with paper towels. A well-pre-baked pie crust also helps form a sturdy, crisp base.
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Can Tomato Pie be made ahead?
You can assemble Tomato Pie a few hours ahead and bake when ready to serve, or bake it fully and serve at room temperature later on. For best texture, I recommend baking the day you’ll enjoy it.
Final Thoughts
There’s just something magical about gathering friends and family around a pan of homemade Tomato Pie—so creamy, savory, and packed with garden-fresh personality! Give this recipe a try and let it become a new favorite in your repertoire. I can’t wait for you to savor that first, sun-ripened bite!
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Tomato Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Baking
- Method: Oven
Description
A delightful Tomato Pie recipe that features fresh roma tomatoes, basil, and a cheesy filling, all baked to perfection in a flaky pie crust.
Ingredients
For the Tomato Pie:
- 5 roma tomatoes, peeled and sliced
- 10 fresh basil leaves, chopped
- 1/2 cup green onion (or red onion), chopped
- 1 9-inch pre-baked pie crust
- 1 cup shredded mozzarella cheese
- 1 cup freshly shredded cheddar cheese
- 3/4 cup mayonnaise (or half mayo, half Greek yogurt)
- 2 Tablespoons freshly grated parmesan cheese
- Salt and freshly ground black pepper
Instructions
- Preheat oven to 350 degrees F. Place the tomatoes in a colander in the sink in a single layer. Sprinkle with salt and allow them to rest for 10 minutes.
- Pat-dry the tomatoes: Use a paper towel to pat-dry the tomatoes to remove excess juice.
- Layer the pie: Arrange tomato slices, basil, and onion in the pre-baked pie shell. Season with salt and pepper.
- Prepare the cheesy filling: Combine grated cheeses and mayonnaise (or Greek yogurt). Spread the mixture over the tomatoes and sprinkle with parmesan cheese.
- Bake: Bake for 30 minutes or until lightly browned. Let it rest for at least 15 minutes before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 472 kcal
- Sugar: 3g
- Sodium: 604mg
- Fat: 36g
- Saturated Fat: 10g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 36mg
