If you are searching for a show-stopping dish packed with fresh flavors and rich textures, look no further than my Best Tomato Pie Recipe. This delightful savory pie combines juicy, perfectly salted tomatoes with a luscious layer of cheese and herbs all nestled in a crisp, buttery pie crust. With every bite, you’ll enjoy a harmony of summer’s best produce and creamy comfort that feels like a warm hug from the inside out. It’s easy enough for a weeknight dinner but special enough for entertaining friends and family alike.
Ingredients You’ll Need
Gathering simple, quality ingredients is the secret behind this dish’s irresistible taste and texture. Each component contributes something unique, from the sweet acidity of ripe tomatoes to the aromatic punch of fresh basil.
- Pie shell (9-inch): Whether homemade or store-bought, a crisp crust is the foundation of your pie.
- Tomatoes (3 to 4 large): Use ripe, fragrant tomatoes for maximum flavor and juiciness.
- Kosher salt (1/2 teaspoon): Draws out excess moisture and intensifies tomato sweetness.
- Chopped yellow or red onion (1/2 cup): Adds a subtle sharpness and crunch to balance the creamy cheese.
- Thinly sliced basil (1/4 cup): Fresh herbaceous notes that brighten every bite.
- Grated cheese (2 cups, about 8 ounces): A blend like sharp cheddar and Monterey Jack creates creamy, melty goodness.
- Mayonnaise (1/2 cup): Brings richness and helps bind the cheese topping perfectly.
- Hot sauce (1 teaspoon): Just a hint of heat from Frank’s or Tabasco livens up the flavors.
- Freshly ground black pepper (to taste): Adds a gentle warmth and depth.
How to Make Best Tomato Pie Recipe
Step 1: Prepare Your Oven and Pie Crust
Start by heating your oven to 350°F (175°C) and positioning the rack in the center, ensuring your pie bakes evenly. If you’re using a store-bought pie shell, follow the package instructions for a light prebake or aim for 8 to 10 minutes until lightly browned. For a homemade crust, press it firmly into the pie plate before freezing it for 30 minutes. Then cover it with aluminum foil and weigh it down with pie weights like dried beans. Bake for 15 minutes, then remove the foil and weights, poke some holes for venting, and bake another 10 minutes. A nicely pre-baked crust is key to avoiding sogginess.
Step 2: Prepare the Tomatoes
Halve your tomatoes horizontally and be sure to squeeze out as much juice as you can. This prevents the pie from becoming watery, keeping the filling beautifully set. Roughly chop the tomatoes to make about 3 cups, sprinkle with kosher salt, and let them drain in a colander over a bowl as the crust finishes baking. This step concentrates their vibrant flavor and keeps your pie perfectly textured.
Step 3: Layer the Base
Start assembling by spreading the chopped onion evenly across the base of your pre-baked pie shell. Next, take those well-drained tomatoes and squeeze out any extra moisture with paper towels or a clean dish towel. Spread this juicy yet controlled tomato layer over the onions, then sprinkle thin slices of fresh basil on top for that wonderful burst of herby brightness.
Step 4: Mix and Spread the Cheese Topping
In a medium bowl, combine the grated cheese blend with mayonnaise, your hot sauce of choice, and a few good turns of freshly ground black pepper. This mixture is creamy, tangy, and just a little spicy, creating the perfect counterbalance to the freshness below. Spread this luscious topping evenly over the tomato and basil layers, making sure every corner is covered.
Step 5: Bake to Perfection
Pop your assembled pie back into the 350°F oven and let it bake for 25 to 45 minutes. Keep an eye out for a bubbly, golden-brown top that signals the cheese is melted and the flavors have melded fabulously. Your Best Tomato Pie Recipe is ready when it looks irresistibly inviting and smells phenomenal.
How to Serve Best Tomato Pie Recipe
Garnishes
For a final flourish, I love sprinkling freshly chopped basil or a few torn basil leaves on top just before serving. A light drizzle of good olive oil or a sprinkle of flaky sea salt can elevate the pie’s flavors even further and add gourmet-level appeal right at the table.
Side Dishes
Best Tomato Pie Recipe pairs beautifully with simple sides like a crisp green salad or a refreshing cucumber and dill salad. For a heartier meal, consider serving it with grilled chicken or a light vegetable soup. These pairings complement the pie without competing with its rich, bright flavor.
Creative Ways to Present
Make your tomato pie the star of any gathering by serving it in rustic cast iron skillets or charming pie dishes that show off the golden crust. You can also cut it into tartlet-sized portions for an elegant appetizer. Don’t forget a colorful, edible flower garnish for an eye-catching presentation that will wow guests.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, cover your Best Tomato Pie Recipe tightly with plastic wrap or place it in an airtight container before refrigerating. It will keep beautifully for 3 to 4 days, making for delicious next-day lunches or snacks.
Freezing
You can freeze leftover pie slices wrapped in plastic wrap and then foil to prevent freezer burn. For the best results, consume within 2 months. Thaw overnight in the fridge before reheating to maintain that fresh-baked texture and flavor.
Reheating
To reheat, place slices in a preheated oven at 350°F (175°C) for about 15 minutes or until warmed through. This helps keep the crust crisp and the cheese melty—microwaving is possible but may yield a soggier crust, which is less ideal for this pie’s charm.
FAQs
Can I use different types of cheese for the Best Tomato Pie Recipe?
Absolutely! The recipe is flexible with cheese; you can try Gruyere, mozzarella, or a sharp cheddar to tailor the flavor profile to your liking. Combining cheeses enhances depth and meltiness.
Do I need to peel the tomatoes?
Peeling tomatoes is optional. For this pie, it’s not necessary because the tomatoes cook down during baking and the skin adds texture. Just be sure to remove excess moisture to keep the pie from getting soggy.
Can I make the pie vegan?
With some ingredient swaps—such as vegan mayonnaise and dairy-free cheese alternatives—you can make a delicious vegan version. Just expect slightly different textures and flavor nuances.
What is the best way to prevent a soggy bottom crust?
Salting and draining the tomatoes thoroughly, along with prebaking your crust, are the two main steps to avoid sogginess. Both ensure moisture is controlled before baking the full pie.
Can I prepare this pie in advance?
Yes! You can assemble the pie and refrigerate it for a few hours before baking. This makes it perfect for prepping ahead and popping it in the oven when you’re ready.
Final Thoughts
I promise once you try this Best Tomato Pie Recipe, it will quickly become one of your favorite go-to dishes whenever tomatoes are in season. It’s a simple, satisfying way to celebrate fresh produce and indulge in comforting flavors all at once. Treat yourself and your loved ones to a slice—you won’t regret it!
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Best Tomato Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Pie
- Method: Baking
- Cuisine: American Southern
- Diet: Vegetarian
Description
This Best Tomato Pie Recipe is a savory and satisfying dish that features a flaky pie crust filled with juicy tomatoes, fresh basil, chopped onions, and a rich cheese and mayonnaise topping with a hint of hot sauce. Perfect as a summery appetizer, side dish, or light meal, this pie balances fresh garden flavors with creamy, cheesy goodness baked to a golden brown perfection.
Ingredients
Pie Crust
- 1 (9-inch) pie shell (homemade or store-bought)
Filling
- 3 to 4 large tomatoes
- 1/2 teaspoon kosher salt
- 1/2 cup chopped yellow or red onion (about 1/3 onion)
- 1/4 cup thinly sliced basil
Cheese Topping
- 2 cups (8 ounces/225 g) grated cheese (combination of sharp cheddar and Monterey Jack, or Gruyere, or Mozzarella)
- 1/2 cup mayonnaise
- 1 teaspoon Frank’s Hot Sauce or Tabasco, or to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat the oven: Heat your oven to 350°F (175°C) and position the oven rack in the center for even baking.
- Prepare the pie crust: If using store-bought crust, follow package instructions or bake for 8-10 minutes until lightly browned. For homemade crusts, press the crust into the pie plate and freeze for 30 minutes. Then, line with aluminum foil and fill with pie weights (dry beans or rice), bake for 15 minutes, remove weights and foil, poke holes with a fork to vent, and bake an additional 10 minutes until golden.
- Prepare the tomatoes: Halve the tomatoes horizontally and squeeze out as much juice as possible to prevent a soggy crust. Roughly chop to yield about 3 cups, sprinkle with kosher salt and set in a colander over a bowl to drain while the crust bakes.
- Assemble filling layers: Spread the chopped onions evenly over the bottom of the pre-baked pie crust. Thoroughly squeeze any remaining moisture from the chopped tomatoes using paper towels or a dish towel, then layer the tomatoes evenly over the onions. Sprinkle the sliced basil evenly on top of the tomatoes.
- Prepare and add cheese topping: In a medium bowl, combine the grated cheese, mayonnaise, hot sauce, and freshly ground black pepper. Mix well and spread this cheese mixture evenly over the tomato layer in the pie.
- Bake the pie: Place the assembled pie in the preheated 350°F (175°C) oven and bake for 25 to 45 minutes, or until the top is golden brown and bubbly. Remove from oven and let cool slightly before serving.
Notes
- To avoid a soggy crust, make sure to thoroughly drain and squeeze your tomatoes to remove excess moisture.
- You can customize the cheese blend to your taste; a mixture of sharp cheddar and Monterey Jack gives great flavor, but Gruyere or Mozzarella works well too.
- Adjust the amount of hot sauce to suit your preferred spice level or omit it for a milder pie.
- Use fresh basil for the best flavor, and feel free to add other fresh herbs like thyme or oregano for variation.
- This pie is best enjoyed warm but can be served at room temperature or cold as well.
