A slice of homemade tomato pie brings together all the comforting flavors of a Southern summer. This savory delight, ready in just 50 minutes, combines layers of juicy tomatoes with a rich, cheesy topping that melts into pure bliss.
Perfect for brunch or dinner, this crowd-pleasing recipe transforms simple ingredients into an impressive dish that’s both satisfying and nutritious. With only 20 minutes of prep time, you’ll have plenty of moments to savor the mouthwatering aromas wafting from your kitchen.
Ingredients You’ll Need
- Roma Tomatoes: 5 fresh ones, peeled and neatly sliced
- Fresh Basil: 10 leaves, finely chopped for aromatic flavor
- Onion: 1/2 cup green or red onion, chopped
- Pie Crust: 1 9-inch pre-baked crust as the foundation
- Cheese Blend: 1 cup each of shredded mozzarella and cheddar
- Creamy Base: 3/4 cup mayonnaise (or 50/50 mayo and Greek yogurt)
- Parmesan: 2 tablespoons freshly grated for topping
- Seasonings: Salt and fresh ground pepper to taste
Step-by-Step Instructions
- Prep Work: Heat oven to 350°F while preparing ingredients
- Tomato Preparation: Layer tomatoes in colander, salt them, and let rest 10 minutes to remove excess moisture
- Moisture Control: Pat tomatoes dry thoroughly with paper towels
- Layer Building: Arrange tomatoes, basil, and onion in pre-baked crust, season well
- Topping Creation: Mix cheeses with mayonnaise until well combined
- Final Assembly: Spread cheese mixture evenly, sprinkle with parmesan
- Baking: Bake 30 minutes until golden brown on top
- Resting: Let pie rest 15 minutes before serving for best texture
Cooking Techniques
The salt-and-drain step for your tomatoes is a game-changer! This little trick pulls out extra moisture and concentrates the tomato flavor.
Think of it like giving your tomatoes a quick spa treatment – they’ll be perfectly prepped to shine in your pie without making the crust soggy. Take your time with this step – those 10 minutes of resting and pat-drying really pay off in the final dish.
Variations & Substitutions
This recipe is super flexible! Want to make it lighter? Go ahead and use all Greek yogurt instead of mayonnaise. You can also play with different cheese combinations – try provolone or fontina for a flavor twist.
If fresh basil isn’t in season, you can use 1 tablespoon of dried basil, though fresh really does taste amazing here. Red onions work beautifully in place of green onions for a stronger flavor punch.
Storage Tips
Your tomato pie will stay yummy in the fridge for up to 3 days. Just wrap it well in plastic wrap or pop it in an airtight container.
When you’re ready to eat leftovers, warm them in a 325°F oven for about 10-15 minutes – this brings back that lovely melty cheese texture! The microwave works too, but the crust might not stay as crispy.
Serving Suggestions
This savory pie shines as a light main dish with a crisp green salad on the side. It’s perfect for summer brunches or lunch with friends. Serve it slightly warm or at room temperature – both ways taste great!
For a complete meal, add some grilled chicken or a bowl of chilled soup. Don’t forget to let it rest those full 15 minutes before cutting – this helps everything set up nicely for perfect slices.
Tomato Pie
Equipment
- 9-inch pie dish
- Colander
Ingredients
For the Filling
- 5 roma tomatoes peeled and sliced
- 10 fresh basil leaves chopped
- 1/2 cup green onion or red onion, chopped
- 1 pre-baked pie crust 9-inch
For the Topping
- 1 cup mozzarella cheese shredded
- 1 cup cheddar cheese freshly shredded
- 3/4 cup mayonnaise or half mayo, half Greek yogurt
- 2 Tablespoons parmesan cheese freshly grated
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.
- Use a paper towel to pat-dry the tomatoes and make sure most of the excess juice is out. (You don’t want wet (juicy) tomatoes or your pie will turn out soggy).
- Layer the tomato slices, basil, and onion in pre-baked pie shell. Season with salt and pepper.
- Combine the grated cheeses and mayonnaise or Greek yogurt together.
- Spread mixture on top of the tomatoes and sprinkle parmesan cheese on top.
- Bake for 30 minutes or until lightly browned.
- Allow to rest for at least 15 minutes before cutting and serving.
