Tomato Pie

Tomato Pie is a savory Southern classic that combines ripe tomatoes, a creamy cheese filling, and a flaky pie crust for a rich, comforting dish. Perfect for summer when tomatoes are at their peak, this pie can be served as a side dish, light lunch, or main course.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

ripe tomatoessaltmayonnaisesharp cheddar cheesefresh basilpie crust (store-bought or homemade)onion (optional)black peppergarlic powder (optional)parmesan cheese (optional for topping)

directions

Preheat your oven to 350°F (175°C).

Slice the tomatoes and place them on paper towels. Sprinkle with salt and let sit for 10-15 minutes to draw out excess moisture. Pat dry.

Blind bake your pie crust according to package or recipe instructions until lightly golden. Let it cool slightly.

In a small bowl, mix together mayonnaise, shredded cheddar cheese, black pepper, and garlic powder if using.

Layer the pie crust with a portion of the sliced tomatoes, followed by chopped basil and optional onions.

Spread a layer of the cheese-mayo mixture over the tomatoes.

Repeat the layers until all ingredients are used, ending with the cheese mixture on top.

Sprinkle with parmesan cheese if desired.

Bake in the preheated oven for 30-35 minutes, or until bubbly and golden on top.

Let the pie rest for 10 minutes before slicing and serving.

Servings and timing

This recipe yields 6-8 slices.Preparation time: 20 minutesBaking time: 30-35 minutesResting time: 10 minutesTotal time: 1 hour

Variations

Use different cheeses like mozzarella or Gruyère for a unique twist.

Add cooked bacon or pancetta for a smoky flavor.

Try heirloom tomatoes for added color and depth.

Incorporate caramelized onions for extra sweetness.

Use a biscuit crust for a Southern twist.

storage/reheating

Store leftover Tomato Pie covered in the refrigerator for up to 3 days.Reheat in a 350°F oven for 10-15 minutes until warmed through.Microwaving is not recommended as it can make the crust soggy.

FAQs

Can I use green tomatoes?

Yes, though they are firmer and tangier than ripe red tomatoes.

Can I make Tomato Pie ahead of time?

Yes, but it’s best fresh. If making ahead, reheat in the oven to retain the crust’s texture.

Is it necessary to blind bake the crust?

Yes, it helps prevent a soggy bottom by ensuring the crust is partially cooked before the wet filling is added.

Can I freeze Tomato Pie?

It’s not recommended as the tomatoes may become watery and affect the texture when thawed.

What type of pie crust works best?

A traditional buttery pie crust works well, but feel free to use your favorite homemade or store-bought crust.

Do I need to peel the tomatoes?

Peeling is optional, but can improve the texture if your tomatoes have thick skins.

What herbs can I add?

Basil is traditional, but oregano, thyme, or parsley also pair well.

Can I use cherry or grape tomatoes?

Yes, halved cherry or grape tomatoes work well and are less juicy.

How do I prevent the pie from being watery?

Salting and draining the tomatoes is key. Also, baking thoroughly helps evaporate excess moisture.

Can I serve Tomato Pie cold?

Yes, it can be enjoyed warm or cold, depending on your preference.

Conclusion

Tomato Pie is a delightful way to showcase fresh tomatoes in a creamy, cheesy, and flaky dish that’s both satisfying and full of Southern charm. Easy to customize and perfect for any occasion, it’s a summer staple you’ll want to make again and again.

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