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
Scale
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
