If you’re looking for a vibrant, fresh, and utterly delicious summer dish, this Tomato Pie Recipe is an absolute must-try. Imagine juicy, perfectly seasoned roma tomatoes layered with fragrant basil and crisp green onions, all nestled into a flaky pre-baked crust. Topped with a creamy blend of mozzarella, cheddar, and a touch of tangy mayonnaise, then baked until golden, this pie bursts with flavor and texture in every bite. It’s simple enough for weeknight dinners but special enough for entertaining friends, making it a true crowd-pleaser that embodies the best of fresh garden produce.
Ingredients You’ll Need
Ingredients You’ll Need
This Tomato Pie Recipe calls for straightforward ingredients that each play a vital role in creating its classic taste, texture, and bright colors. From juicy tomatoes to melty cheeses, every component is essential in building layers of flavor you’ll love.
- Roma tomatoes: Using five peeled and sliced roma tomatoes ensures a perfect balance of juice and firmness without sogginess.
- Fresh basil leaves: Ten leaves chopped add a sweet, herbal brightness that complements the tomatoes beautifully.
- Green onion: Half a cup finely chopped, bringing a subtle crunch and mild oniony zing.
- Pre-baked 9-inch pie crust: A flaky base that holds the filling without becoming soggy.
- Shredded mozzarella cheese: One cup for that gooey, melty texture you want in any comforting pie.
- Shredded cheddar cheese: One cup for a sharp, rich flavor contrast.
- Mayonnaise: Three-quarters cup, which adds creaminess and a hint of tang, or combine half mayo and half Greek yogurt for a lighter twist.
- Freshly grated parmesan cheese: Two tablespoons to sprinkle on top for a nutty, salty finish.
- Salt and freshly ground black pepper: Essential seasonings to enhance every ingredient.
How to Make Tomato Pie Recipe
Step 1: Prepare the Tomatoes
Start by preheating your oven to 350 degrees F. Then, place the peeled and sliced tomatoes in a single layer inside a colander set over the sink. Sprinkle them generously with salt and let them rest for 10 minutes. This step is crucial to draw out excess moisture, preventing a soggy pie crust later on.
Step 2: Dry the Tomatoes
After they’ve rested, pat the tomatoes dry using paper towels. Removing as much juice as possible helps maintain the right texture in your pie and keeps it from turning too watery.
Step 3: Layer the Filling
In your pre-baked pie crust, begin layering the tomatoes, chopped basil, and green onions evenly. Don’t forget to season this layer well with salt and freshly ground black pepper to awaken all the vibrant flavors.
Step 4: Combine the Cheese Mixture
In a separate bowl, mix together the shredded mozzarella and cheddar cheeses with the mayonnaise (or your mayo-Greek yogurt combo). This creamy blend is what makes the Tomato Pie Recipe so unique and irresistibly rich.
Step 5: Top and Bake
Spread your cheese mixture evenly over the layered tomatoes and then sprinkle the grated parmesan on top for an extra punch of flavor and a beautiful golden crust. Bake the pie in the oven for 30 minutes until the top is lightly browned and bubbly.
Step 6: Rest Before Serving
Once baked, allow your tomato pie to rest for at least 15 minutes. This resting period helps the filling set, making it easier to slice and enhances the flavors as they meld together.
How to Serve Tomato Pie Recipe
Garnishes
A fresh handful of chopped basil or a few basil leaves on top adds a lovely aromatic touch and vibrant green color that makes this tomato pie look as good as it tastes.
Side Dishes
This recipe pairs wonderfully with simple sides like a crisp green salad, roasted vegetables, or even a tangy cucumber yogurt dip to keep the meal light and fresh.
Creative Ways to Present
Consider serving your tomato pie sliced into wedges on a rustic wooden board alongside a bowl of olive oil and balsamic vinegar for dipping. Or elevate it with a drizzle of basil pesto for an extra herbaceous surprise everyone will talk about.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover the leftover tomato pie tightly with plastic wrap or foil and store it in the refrigerator. It keeps well for up to 3 days, making it perfect for busy days when you want a quick meal ready to go.
Freezing
While the pie is best fresh, you can freeze it for up to a month. Wrap it carefully in foil and place it in an airtight container before freezing, so you can enjoy a slice of summer even in the off-season.
Reheating
Reheat slices gently in a 350-degree F oven for about 10-15 minutes until warmed through and the crust re-crisped. Microwaving is quicker but may soften the crust, so the oven is preferred if time allows.
FAQs
Can I use other types of tomatoes for this recipe?
While roma tomatoes are ideal due to their lower moisture content, you can experiment with other varieties like heirlooms or plum tomatoes. Just be sure to salt and drain them thoroughly to avoid excess liquid.
Can I make this tomato pie vegetarian or vegan?
This Tomato Pie Recipe is naturally vegetarian, but to make it vegan, substitute the cheeses with dairy-free alternatives and use vegan mayonnaise or plant-based yogurt instead.
Do I have to pre-bake the pie crust?
Yes, pre-baking the crust is essential to prevent it from becoming soggy once the juicy tomato layer goes in. It ensures a crisp, flaky base for your pie.
Can I prepare the tomato pie in advance?
Absolutely! You can assemble the pie a few hours before baking and refrigerate it until ready. Just bake it fresh for the best texture and flavor.
What’s the best way to peel tomatoes for this recipe?
For easy peeling, score a small ‘X’ on the bottom of each tomato and briefly blanch them in boiling water for about 30 seconds. The skins will loosen and pull right off.
Final Thoughts
This Tomato Pie Recipe is one of those magical dishes that feels like a warm hug any time you make it. With bright, fresh ingredients combined in a creamy, cheesy filling and a perfectly crisp crust, it’s a surefire favorite to brighten up your meal rotation. Trust me, once you try it, you’ll keep coming back for seconds and thirds—so go ahead and treat yourself and your loved ones to a slice of fresh, comforting deliciousness!
Print
Tomato Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Savory Pie
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This delicious Tomato Pie is a savory, layered pie featuring fresh roma tomatoes, basil, green onions, and a blend of cheeses topped with a creamy mixture of mayonnaise and shredded cheese. Baked in a pre-baked pie crust until golden and bubbly, it makes a perfect appetizer or side dish for summer gatherings and showcases fresh garden flavors in a rich, comforting pie.
Ingredients
Tomato Layer
- 5 roma tomatoes, peeled and sliced
- 10 fresh basil leaves, chopped
- 1/2 cup green onion (or red onion), chopped
- Salt and freshly ground black pepper, to taste
Cheese and Cream Mixture
- 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
Pie Crust
- 1 9-inch pre-baked pie crust
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the pie.
- Salt the Tomatoes: Arrange the sliced tomatoes in a single layer in a colander set in the sink, then sprinkle them with salt and let rest for 10 minutes to draw out excess moisture.
- Dry the Tomatoes: Using paper towels, pat the tomato slices dry thoroughly to remove excess juice and prevent a soggy pie.
- Assemble Tomato Layer: Layer the dried tomato slices, chopped basil, and green onions evenly inside the pre-baked pie crust. Season the layers generously with salt and freshly ground black pepper.
- Prepare Cheese Mixture: In a bowl, combine shredded mozzarella, shredded cheddar, and mayonnaise (or half mayo and half Greek yogurt) until evenly mixed.
- Top the Pie: Spread the cheese and mayo mixture evenly over the layered tomatoes, then sprinkle the grated Parmesan cheese on top for a flavorful crust.
- Bake the Pie: Bake the assembled pie at 350°F for 30 minutes, or until the top is lightly browned and bubbly.
- Rest and Serve: Allow the pie to rest for at least 15 minutes after baking to set before slicing and serving.
Notes
- Slicing and salting the tomatoes ahead of time is crucial to removing excess moisture and preventing a soggy pie crust.
- You can substitute half of the mayonnaise with Greek yogurt for a lighter version.
- Use a pre-baked pie crust to ensure the bottom stays crisp.
- Allowing the pie to rest after baking helps it firm up for clean slices.
- This pie can be enjoyed warm or at room temperature.
