Tomato Pie

Introduction

This savory Tomato Pie is the perfect way to celebrate summer’s harvest, transforming ripe, juicy tomatoes into a rich and cheesy main dish. It’s a Southern favorite that delivers a delicious combination of a flaky crust, vibrant fresh basil, and a surprisingly creamy, cheesy topping. You’ll love the way it showcases tomatoes in a hearty and satisfying slice.

Prep & Cook Time

Prep Time: 45 minutes

Cook Time: 25 minutes

Total Time: 1 hour 10 minutes

Servings: 12

Ingredients

• 1 9 inch pie crust (pre baked)
• 2 1/2 pounds tomatoes (Roma or other meaty variety with fewer seeds)
• Kosher salt (for sprinkling tomatoes)
• 1 bunch fresh basil (chopped, 1 cup)
• black pepper (freshly cracked, to taste)
• 1/2 cup mayonnaise
• 1 large egg
• 2 cups grated cheese (cheddar, mozzarella, monterey jack, or any combo you’d like)

Instructions

1. Preheat your oven to 350°F (175°C).
2. Slice the tomatoes into 1/4-inch thick rounds. Lay them out in a single layer on a wire rack or a layer of paper towels. Sprinkle generously with kosher salt and let them sit for 30 minutes. This step draws out excess moisture.
3. After 30 minutes, pat the tomato slices thoroughly dry with fresh paper towels.
4. Spread the chopped fresh basil evenly over the bottom of the pre-baked pie crust.
5. Layer the dried tomato slices over the basil, overlapping as needed. Season with freshly cracked black pepper to taste.
6. In a medium bowl, whisk together the mayonnaise and egg until smooth. Stir in the grated cheese until fully combined.
7. Spread the cheese and mayonnaise mixture evenly over the layered tomatoes, sealing it to the edges of the crust.
8. Bake for 25-30 minutes, or until the filling is set and the top is golden brown.
9. Let the pie cool for at least 15-20 minutes before slicing to allow it to set. Serve warm or at room temperature.

Variations

• Swap a combination of cheeses: Use 1 cup sharp cheddar for tang and 1 cup mozzarella for extra meltiness.
• Add a flavor base: Before adding the basil, sprinkle a thin layer of finely grated parmesan on the bottom crust (use from the “2 cups grated cheese” allowance).
• Serve as an appetizer: Bake the filling in mini tart shells or phyllo cups for a bite-sized party option.
• Make it rustic: Use a sheet of rolled puff pastry as a free-form base instead of a pie plate.

Tips for Success

• Ensure your pie crust is fully pre-baked and cooled before adding the filling to keep it crisp.
• Use full-fat mayonnaise for the best texture and flavor; light varieties may cause the topping to separate or be watery.
• Let the pie rest after baking. This allows the cheesy custard to set up for cleaner slices.

Storage & Reheating

Store any leftover pie, covered tightly in the refrigerator, for up to 3 days. To reheat, place individual slices on a baking sheet in a 350°F oven for 10-15 minutes until warmed through; microwaving can make the crust soggy.

FAQ

Can I use regular slicing tomatoes instead of Roma?

Yes, you can, but they tend to have more juice and seeds. Be extra diligent during the salting and drying step, and you may need to gently squeeze out some liquid.

Do I have to pre-bake the pie crust?

Yes. A raw crust would not cook through in the short baking time, resulting in a soggy bottom. Blind bake it according to package directions.

Can I make this pie ahead of time?

You can prepare all components ahead. Salt and dry the tomatoes, mix the basil and cheese filling, and store them separately in the fridge. Assemble and bake just before serving for the best texture.

Why is mayonnaise used in this recipe?

The mayonnaise (mixed with egg) creates a creamy, stable custard that binds the cheese and bakes into a golden, flavorful topping that holds the pie together.

My topping seemed a bit runny after baking. What happened?

This is usually due to excess moisture from the tomatoes not being drained enough, or the pie needing more cooling time to fully set. Ensure the tomatoes are very dry before assembling.

Can I freeze tomato pie?

It’s not recommended, as the texture of the tomatoes and the creamy topping can become watery and separate upon thawing and reheating.