I am beyond excited to share this truly delightful classic with you: the Best Tomato Pie Recipe. This savory pie perfectly balances the juicy brightness of fresh tomatoes with a creamy, cheesy topping and a flaky crust that’s just begging to be sliced into. Imagine a dish that blends garden-fresh flavors and comforting richness in every bite—whether you’re serving it for a cozy family dinner, a summer gathering, or just craving an easy yet impressive treat, this recipe always steals the show.
Ingredients You’ll Need
The magic of the Best Tomato Pie Recipe comes from a handful of simple ingredients that shine together. Each one plays a vital role: the crust gives structure and crispness, ripe tomatoes add vibrant juiciness, cheese brings luscious creaminess, and herbs and spices lend the perfect finishing touches.
- Pie shell (9-inch): Choose homemade if you can for extra flakiness or trust a good store-bought one to save time.
- 3 to 4 large tomatoes: The stars of the dish—ripe and juicy, but drained to avoid sogginess.
- Kosher salt (1/2 teaspoon): Helps draw out moisture and enhances the tomatoes’ natural sweetness.
- Chopped yellow or red onion (1/2 cup): Adds subtle sharpness and texture beneath the tomato layer.
- Thinly sliced basil (1/4 cup): Fresh basil lifts the flavor with its aromatic, herbal punch.
- Grated cheese (2 cups): A melty mix of sharp cheddar and Monterey Jack, or Gruyere/Mozzarella for a different twist.
- Mayonnaise (1/2 cup): Keeps the topping creamy and rich, blending beautifully with the cheese.
- Hot sauce (1 teaspoon): Frank’s or Tabasco adds just the right tangy kick, but adjust to your taste.
- Freshly ground black pepper: Season to taste and bring the whole pie together.
How to Make Best Tomato Pie Recipe
Step 1: Preparing the Oven and Crust
Start by heating your oven to 350°F (175°C) and placing the rack in the center for even cooking. If you’re using a store-bought crust, simply follow the package directions or bake it lightly until golden. For homemade crust lovers, press the dough into your pie plate and freeze it briefly to help it hold shape. Blind bake the crust with foil and weights, then remove and poke holes to vent before finishing the bake. This step ensures a nice, crisp base that won’t get soggy from the juicy filling.
Step 2: Preparing the Tomatoes
Slice your tomatoes horizontally and squeeze out as much juice as possible. This is key to keeping the pie from becoming watery. Then roughly chop enough tomatoes to make about 3 cups and sprinkle with kosher salt. Let them sit in a colander over a bowl to drain while your crust bakes — this salting step also helps concentrate their delectable flavor.
Step 3: Layering the Ingredients
Once your crust is ready, spread the chopped onions evenly on the bottom. Next, squeeze the tomatoes dry again with paper towels or a dish towel and spread them over the onions. Scatter the thin basil slices evenly on top to infuse the pie with that irresistible fresh herb aroma.
Step 4: Making the Cheese Topping
In a medium bowl, stir together the grated cheeses, mayonnaise, hot sauce, and freshly ground black pepper until fully combined. This creamy mixture gives the Best Tomato Pie Recipe its signature rich and slightly tangy top layer. Spread it evenly over the tomato and basil layers, making sure every corner is covered.
Step 5: Baking to Perfection
Pop the pie into your preheated oven and bake for 25 to 45 minutes, keeping an eye on that beautiful golden top. When it’s bubbly and browned just right, your pie is done! Pull it out and let it rest briefly before slicing, allowing all those flavors to settle and meld beautifully.
How to Serve Best Tomato Pie Recipe
Garnishes
For a finishing touch, sprinkle freshly chopped basil or a handful of microgreens over each slice before serving. A drizzle of high-quality olive oil or a pinch of flaky sea salt can also elevate the flavors and add a lovely gloss to the top.
Side Dishes
This tomato pie pairs wonderfully with light, crisp salads—think arugula with lemon vinaigrette or a simple green salad with cucumber and radishes. Roasted or grilled vegetables on the side keep the meal balanced and fresh without overpowering the star pie.
Creative Ways to Present
Serve your slices warm alongside a chilled glass of white wine or iced tea for that perfect summer vibe. You can also turn it into tapas by cutting into small squares and serving with toothpicks at a casual gathering. For a brunch twist, add a dollop of crème fraîche or a fried egg on top for an extra indulgent bite.
Make Ahead and Storage
Storing Leftovers
Wrap leftover pie tightly in plastic wrap or foil and store it in the fridge for up to 3 days. The flavors actually deepen overnight, so it tastes even better the next day cold or reheated.
Freezing
You can freeze the baked tomato pie for up to 2 months. Wrap it well in plastic wrap and then in aluminum foil to protect it from freezer burn. Thaw in the fridge overnight before reheating gently for best texture.
Reheating
To reheat, place individual slices on a baking sheet and warm in a 325°F (160°C) oven for 10-15 minutes. This brings back the crisp crust and melts the cheese beautifully without drying it out.
FAQs
Can I use different cheeses in the Best Tomato Pie Recipe?
Absolutely! While the classic recipe uses sharp cheddar and Monterey Jack, you can swap in Gruyere, Mozzarella, or even a blend of your favorites to customize the texture and flavor to your liking.
How do I prevent the pie from becoming soggy?
The key is draining the tomatoes well by salting and allowing them to sit in a colander, then squeezing excess moisture out before layering. Also, blind baking the crust helps keep it crisp under juicy ingredients.
Is this pie served hot or cold?
Tomato pie is delicious both warm and cold. Fresh from the oven, the cheese is melty and inviting. Leftover pie straight from the fridge offers a firmer texture and intensified flavors.
Can I make the pie crust from scratch?
Definitely! A homemade pie crust adds a wonderful buttery flakiness that complements the tomatoes perfectly. Just remember to blind bake it first to avoid sogginess.
What if I don’t like spicy food? Can I skip the hot sauce?
Yes, the hot sauce adds a subtle kick but it’s totally optional. You can reduce the amount or leave it out altogether for a milder, kid-friendly version without sacrificing creaminess or flavor.
Final Thoughts
There’s something incredibly satisfying about making and sharing the Best Tomato Pie Recipe. It’s a dish that brings simple ingredients together in the most comforting and flavorful way, celebrating the humble tomato like no other. Give it a try—you might just find your new favorite go-to for any season!
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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: Savory Pie
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A savory and flavorful tomato pie that features a flaky pie crust filled with sliced seasoned tomatoes, fresh basil, onions, and a creamy cheesy topping. This dish is perfect as a comforting brunch or light dinner and highlights the fresh taste of summer tomatoes baked to perfection.
Ingredients
Pie Crust
- 1 (9-inch) pie shell (homemade or store-bought)
Tomato 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 Oven: Heat your oven to 350°F (175°C) and position the oven rack in the center for even baking.
- Prepare Pie Crust: For store-bought crusts, follow package instructions or bake for 8-10 minutes until lightly browned. For homemade crusts, press into the pie plate and freeze for 30 minutes. Line with aluminum foil and fill with pie weights like dry beans or rice. Bake for 15 minutes, remove foil and weights, poke holes with a fork for venting, then bake another 10 minutes.
- Prepare Tomatoes: Halve tomatoes horizontally and squeeze out as much juice as possible to avoid sogginess. Roughly chop tomatoes to get about 3 cups. Sprinkle with kosher salt and let drain in a colander over a bowl while the crust bakes.
- Layer Onions and Tomatoes: Spread the chopped onion evenly over the bottom of the pre-baked pie shell. Thoroughly squeeze excess moisture from tomatoes using paper towels, a dish towel, or potato ricer, then spread tomatoes over onions. Sprinkle sliced basil evenly on top.
- Prepare Cheese Mixture: In a medium bowl, combine grated cheese, mayonnaise, hot sauce, and freshly ground black pepper. Spread this mixture evenly over the tomato layer.
- Bake the Pie: Place the pie in the preheated oven and bake at 350°F (175°C) for 25 to 45 minutes, until the top is browned and bubbly. Remove from oven and allow to cool slightly before serving.
Notes
- To prevent a soggy crust, be sure to drain and thoroughly squeeze the tomatoes of excess juice.
- You can customize the cheese blend with your favorites such as Gruyere for a nuttier flavor or Mozzarella for more mildness.
- If using a homemade crust, freezing before blind baking helps prevent shrinkage.
- Adjust the amount of hot sauce to your preferred spice level.
- Let the pie cool for about 10 minutes before slicing for cleaner cuts.
