Best Tomato Pie Recipe
There’s something undeniably magical about the Best Tomato Pie, especially when sun-ripened summer tomatoes take center stage. This classic Southern-inspired dish wraps juicy, flavorful tomatoes, aromatic herbs, and lush, melty cheese into a flaky pie crust for a savory, comforting meal that’s bursting with color and freshness in every bite. It’s not just a pie; it’s a celebration of the season’s best produce, elevated with a cheesy, tangy topping that transforms simple ingredients into something completely irresistible. If you’ve ever wondered how to make tomatoes shine in their finest form, you’re about to fall in love with the Best Tomato Pie.
Ingredients You’ll Need
Don’t be fooled by the simplicity of this ingredient list—the magic happens when these basics mingle together. Every element here plays a unique role, building the bright flavor, pleasing texture, and golden hue that make the Best Tomato Pie unforgettable.
- 9-inch pie crust (store-bought or homemade): The buttery, flaky foundation that supports every luscious bite—pre-bake to avoid a soggy bottom.
- 4 large ripe tomatoes (about 2 pounds), sliced ¼ inch thick: Pick the ripest, juiciest tomatoes you can find; heirloom or Roma work wonders for robust flavor and texture.
- 1 teaspoon salt (for draining tomatoes): This clever step draws out excess liquid, ensuring the filling stays just right and the crust crisp.
- ½ cup chopped yellow onion: Sweet and slightly pungent, onions add savory depth beneath the layers of tomato.
- 1 tablespoon chopped fresh basil: Basil delivers summery fragrance and a pop of green, tying everything together.
- ½ teaspoon dried oregano: Oregano brings a gentle earthiness, giving a nod to classic Italian flavors.
- ¼ teaspoon garlic powder: Just enough to give a light garlicky boost without overpowering the tomatoes.
- 1½ cups shredded sharp cheddar cheese: Cheddar adds bold, melty sharpness and a gorgeous golden top.
- ½ cup grated mozzarella cheese: For a creamy, stretchy texture that pairs perfectly with the tangy cheddar.
- ½ cup mayonnaise: Mayo is the secret to a luscious, creamy cheese topping that browns beautifully in the oven.
- 1 tablespoon Dijon mustard: Dijon cuts through the richness and wakes up every flavor without making the pie taste mustardy.
- ¼ teaspoon black pepper: Just enough for a subtle kick; freshly cracked is always best.
- Olive oil for brushing: Brushing the crust makes the edges glisten and adds a lovely finishing touch.
How to Make Best Tomato Pie
Step 1: Preheat and Prep Tomatoes
Start by cranking up your oven to 375°F (190°C). While it’s warming, lay your tomato slices in a single layer on paper towels, sprinkle generously with salt, and let them sit for 30 minutes. This step might feel like a wait, but it’s well worth it—drawing out the moisture is the secret to a non-soggy, Best Tomato Pie. Once the time’s up, gently blot the tomatoes dry so they’re ready to layer.
Step 2: Blind Bake the Pie Crust
Give your pie crust a head start by pre-baking it. If you’ve gone store-bought, follow the package directions for pre-baking; with homemade, bake for about 8–10 minutes until just lightly golden. This helps lock in structure, so your filling stays nestled atop a sturdy, crisp base. Once baked, remove the crust and let it cool a bit while you prep the other ingredients.
Step 3: Layer Onions and Tomatoes
Scatter the chopped yellow onions evenly over the crust—think of it as the tasty bed where the tomatoes will rest. Next, arrange your drained, dried tomato slices, slightly overlapping in beautiful circles or rows for maximum flavor in every bite. Sprinkle with the basil, oregano, garlic powder, and black pepper to bring in those fragrant, earthy notes.
Step 4: Make the Cheese Topping
In a small mixing bowl, stir the mayonnaise and Dijon mustard together until smooth. Add both the cheddar and mozzarella cheeses, and mix until you have a rich, spreadable cheesy blend. This mixture is the secret sauce—creamy, tangy, and extra cheesy. Spoon it over the tomatoes and gently spread it right to the crust’s edge.
Step 5: Bake to Golden Perfection
For a beautiful finish, brush the exposed crust edges lightly with olive oil—it makes for a gorgeous, glossy presentation. Pop the pie into your preheated oven and bake for 35 to 40 minutes, until the topping is golden and bubbling and the kitchen smells heavenly. Don’t skip the resting time afterwards; let the Best Tomato Pie cool for at least 15 to 20 minutes so it sets up for perfect slicing.
How to Serve Best Tomato Pie
Garnishes
A final flourish transforms the fresh-out-of-the-oven pie into the showstopper it deserves to be. Try extra fresh basil leaves, a sprinkle of flaky sea salt, or some finely chopped chives. Each garnish adds a pop of color and irresistible aroma, amplifying that garden-fresh vibe.
Side Dishes
This savory pie fits beautifully alongside almost anything, but a simple green salad, crisp cucumber slices, or a bowl of chilled melon let the Best Tomato Pie shine without competition. If you’re serving a crowd, try pairing with corn on the cob, roasted potatoes, or even a light bean salad for a satisfying, balanced meal.
Creative Ways to Present
For special occasions or picnics, cut the pie into petite squares for savory finger food, or bake individual mini-pies for personalized plating. Serve on a rustic wooden board with fresh herbs scattered around to echo the pie’s bright, summery vibe—guests will swoon before the first bite.
Make Ahead and Storage
Storing Leftovers
Leftover Best Tomato Pie keeps nicely—just cover the cooled pie tightly or place slices in an airtight container, and store in the refrigerator for up to three days. The flavors actually meld and deepen overnight, making your second slice almost as dreamy as the first.
Freezing
If you want to tuck some away, wrap individual slices tightly in foil or plastic wrap, then pop them in a freezer-safe bag or container. Frozen slices keep for up to two months, though the texture of fresh tomatoes may soften a bit upon thawing. For best results, thaw in the refrigerator overnight before reheating.
Reheating
Warm up slices in a 350°F (175°C) oven on a baking sheet, loosely covered with foil, for about 15 minutes. Microwave works in a pinch but the crust will stay crisper with oven reheating. No matter how you reheat, let it rest a few minutes for the filling to settle before digging in.
FAQs
Can I prepare Best Tomato Pie ahead of time?
Absolutely! You can assemble the entire pie (minus baking) up to a day in advance and store it, covered, in the fridge. Simply bake when ready. The flavors meld overnight, making for an even more harmonious pie.
What tomatoes work best for this pie?
Meaty, low-moisture tomatoes like Roma or heirloom varieties hold up best, as they are less watery than standard slicing tomatoes. Regardless, make sure to salt and blot them thoroughly for the perfect Best Tomato Pie.
Is there a way to make this pie gluten-free?
Definitely! Swap the traditional pie crust for your favorite gluten-free version—store-bought or homemade. The filling itself is naturally gluten-free, so you’ll barely notice the difference.
Can I use different cheeses?
Of course! While cheddar and mozzarella create the classic topping, feel free to experiment: gouda, fontina, or even feta would bring a new twist. Just stick to meltable cheeses for that irresistible bubbly top on your Best Tomato Pie.
Why does my tomato pie get soggy?
Sogginess typically comes from excess moisture in the tomatoes. Salting and draining, then patting them dry before layering, is vital. Also, pre-baking the crust creates a barrier, helping keep your Best Tomato Pie crisp and delightful.
Final Thoughts
If you’re craving summer in every bite, don’t let this recipe pass you by! The Best Tomato Pie is a proven crowd-pleaser and the easiest way to make tomatoes the star of your table. I can’t wait for you to try it, savor every last crumb, and share it with the people you love most—enjoy!
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Best Tomato Pie Recipe
- Total Time: 1 hour 20 minutes
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
This Best Tomato Pie recipe is a Southern favorite that showcases ripe, juicy tomatoes nestled in a creamy, cheesy filling and baked to golden perfection in a flaky pie crust. Perfect for summer gatherings or as a savory treat any time of year!
Ingredients
Pie Crust:
- 1 9-inch pie crust (store-bought or homemade)
Filling:
- 4 large ripe tomatoes (about 2 pounds), sliced ¼ inch thick
- 1 teaspoon salt (for draining tomatoes)
- ½ cup chopped yellow onion
- 1 tablespoon chopped fresh basil
- ½ teaspoon dried oregano
- ¼ teaspoon garlic powder
- 1 ½ cups shredded sharp cheddar cheese
- ½ cup grated mozzarella cheese
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- ¼ teaspoon black pepper
- olive oil for brushing
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Prepare tomatoes: Place tomato slices on paper towels, sprinkle with salt, let sit for 30 minutes, then pat dry.
- Pre-bake crust: Pre-bake pie crust until lightly golden. Remove and let cool.
- Layer ingredients: Spread onions over crust, layer tomatoes, sprinkle with herbs and spices.
- Prepare filling: Mix cheeses, mayonnaise, and mustard. Spread over tomatoes.
- Bake: Brush crust edge with olive oil, bake for 35–40 minutes until golden.
- Rest and serve: Let pie rest for 15–20 minutes before slicing.
Notes
- For best results, use meaty tomatoes like Roma or heirloom varieties.
- To prevent a soggy crust, ensure tomatoes are well-drained and pat them dry before layering.
- This pie is delicious warm or at room temperature and pairs well with a green salad.
- Prep Time: 40 minutes (includes tomato draining)
- Cook Time: 40 minutes
- Category: Main Course, Side Dish
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 4g
- Sodium: 520mg
- Fat: 23g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 35mg
