Tomato Pie

Easy tomato pie recipe with fresh tomatoes, basil, and a creamy cheese topping. Perfect for summer meals, brunch, or as a savory appetizer for gatherings.

Ingredients

• 5 Roma tomatoes, peeled and sliced
• 10 fresh basil leaves, chopped
• ½ 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
• ¾ cup mayonnaise (or half mayonnaise, half Greek yogurt)
• 2 tablespoons freshly grated parmesan cheese
• Salt and freshly ground black pepper, to taste

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Instructions

1. Preheat Oven: Heat oven to 350°F (175°C).
2. Prepare Tomatoes: Arrange tomato slices in a colander set over the sink. Sprinkle with salt and let sit for 10 minutes to draw out excess liquid. Pat tomatoes dry thoroughly with paper towels to prevent a soggy pie.
3. Assemble Layers: In the pre-baked pie crust, layer the tomato slices, basil, and onion. Season lightly with salt and pepper.
4. Make Cheese Mixture: In a bowl, stir together mozzarella, cheddar, and mayonnaise (or mayo/yogurt blend) until combined.
5. Top the Pie: Spread the cheese mixture evenly over the tomato filling. Sprinkle parmesan cheese on top.
6. Bake: Place in oven and bake for about 30 minutes, or until golden brown on top.
7. Rest and Serve: Allow pie to cool at least 15 minutes before slicing and serving.

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Tips

• Be sure to dry tomatoes well to avoid excess moisture in the pie.
• Use a pie shield or foil if the crust edges brown too quickly.
• For extra flavor, roast the tomatoes briefly before layering them into the crust.
• Letting the pie rest before cutting ensures clean slices and better texture.

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Variations and Substitutions

• Cheese options: Swap cheddar for fontina, provolone, or Gruyère for a different flavor profile.
• Crust alternatives: Try puff pastry or phyllo dough instead of traditional pie crust.
• Herb swap: Substitute basil with fresh oregano or thyme.
• Lighter version: Use all Greek yogurt instead of mayonnaise.

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FAQs

Can I make tomato pie ahead of time?
Yes. Bake it, cool completely, and refrigerate. Reheat in the oven before serving.

How do I keep my tomato pie from getting soggy?
Salt and drain the tomatoes thoroughly, and pat them dry before layering. You can also sprinkle a little flour or breadcrumbs on the crust before adding tomatoes.

Do I need to peel the tomatoes?
Peeling is optional, but it gives a smoother texture to the finished pie.

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Serving Suggestions

• Serve warm or at room temperature with a fresh green salad.
• Pair with grilled meats or fish for a summer meal.
• Add a side of roasted vegetables for a heartier dinner.
• Serve small slices as an appetizer at gatherings.

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Why You’ll Love This Recipe

• Combines juicy tomatoes with fresh basil and creamy cheese for a comforting, savory dish.
• A perfect way to use up garden tomatoes in summer.
• Simple ingredients come together for an impressive and flavorful pie.
• Great for brunch, potlucks, or light dinners.