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

Scale

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

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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.