Tomato Pie

A savory Tomato Pie is a perfect way to use up an abundance of Summer produce. With thick slices of juicy tomatoes, fresh basil leaves, & bright red onion- it’s piled high in a buttery pie shell & topped with a cheesy spread. Perfect for brunch or dinner, this tomato pie recipe is a simple Southern delicacy that delivers big flavor.

Speaking of summer veggies as we have been around this neck of the woods recently- I’ve got to bring up one of my favorite Summer show stoppers. The tomato.

I grew up on the tomato. Some of my fondest memories involve the tomato. Specifically, my grandmas plain, but still out of this world tomato sandwiches on toast, and the first bite into one of her vine-ripened beauties every summer.

Now that I think about it, almost every lunch and dinner included it some way, some how. And IT. WAS. AWESOME.

Then you’ve got my husband. His idea of the tomato growing up was something to be included in pasta sauces and dishes, and something to be picked out of his salad.

30 years later, and I’m still trying to change his mind.

A classic Southern staple, Tomato Pie is pretty much everything the name implies. What the name alone doesn’t tell ya? Just how dang delicious it is. There’s no way to prepare for it.

I may have to baby the hubs a bit with paper thin slices in his servings, but the rest of us bite into our bits of tomato ‘steaks’ with relish (not actual relish, promise). Either way, this is the one dish where even the hubs leaves no tomatoes behind.

We have several versions of this dish that we enjoy, but this one is our favorite. Your vegetarian family and friends will thank you. Your carnivorous spouse and offspring will never even miss the meat.

It’s addictive & delicious, even to the pickiest eaters!

Tomato Pie Ingredient List

Luckily the list is pretty short, and uses staples that highlight instead of overshadowing freshly ripened tomatoes.

To make it you’ll need:

• Tomatoes – Freshly ripened roma tomatoes work best. They’re meatier and tend to hold up better when baked.
• Basil – Fresh basil leaves are a must for the best flavor. We chiffonade our basil, but you can keep it simple and just give it a good chopping too.
• Onion – Diced red onion is recommended, but you can sub thinly sliced green onion if needed.
• Pie Crust – I recommend using a pre-baked, deep dish pie crust for convenience- but have included instructions to make with unbaked pie crust if needed.
• Cheeses – This pie uses a blend of cheddar, mozzarella, and Parmesan.
• Mayonnaise – Use real mayonnaise, NOT miracle whip. 
• Salt & Pepper – There’s no need for additional seasonings, and this allows the stars of the dish to really shine through.

How To Make A Tomato Pie

Making a delicious, cheesy tomato pie is pretty simple and assembly’s quick & easy.

A couple steps are key though, so we’ve broken the process down into parts: Prepping The Tomatoes, Assembling The Pie, and Baking The Pie.

Prepping The Tomatoes

So a lot of tomato pie recipes recommend peeling your tomatoes as the first step, but as a busy working Mom- I just don’t have time for that nonsense.

We’ve left the peeling recommendation in the recipe card, but between you and me I leave the skin on, and haven’t ever had any issues or complaints.

Wash your tomatoes and then carefully use a sharp paring knife to thinly slice them.

Arrange the tomato slices in the bowl of a large strainer in a single layer. Liberally sprinkle salt evenly out over all the slices.

Don’t be tempted to skip this step! This quick process is going to draw out all the excess moisture locked in tomatoes, which will prevent a soggy pie later on.

Let the salted tomatoes drain for a full ten minutes.

Transfer the sliced, salted, drained tomatoes a a layer of paper towels, then add an extra layer of paper towels on top. Gently pat dry.

You’re trying to get as much extra liquid out as you can, but don’t press down too hard so they don’t get squished.

Assembling The Pie

Layer the prepped tomatoes out over the bottom of the pre-baked pie crust until they’ve all been used. Lightly salt (if desired) the tomatoes & grind freshly cracked black pepper evenly out over them.

Top the tomatoes with the chopped fresh basil leaves and sliced/diced red onion.

In a mixing bowl, combine the cheddar & mozzarella cheeses and mayo, stirring them together until everything’s evenly combined.

Add the mixture in dollops over top of the veggies. Using a spatula, spread the mixture out evenly.

Sprinkle the Parmesan cheese evenly out over top. 

Baking The Pie

Bake the tomato pie at 350 degrees for 30-35 minutes, or until the cheese has formed a crust & turned golden brown.

If you want to be sure the pie’s cooked through, you can perform a toothpick test. When the pie’s done, a toothpick inserted in the center will come out clean.

Once cooked, let the pie rest for at least a full 10 minutes before slicing and serving. I typically try to let it rest for 15 minutes, but have waited as long as 20. You don’t want the pie piping hot, just warm.

The wait time’s important so that the pie can set. Otherwise, it might fall apart when trying to slice & remove from the dish.

That’s it! Serve this cheesy tomato pie as part of a brunch spread, as a meatless lunch, or as part of a Summer supper.

It’s also great to bring to backyard barbecues & potlucks in lou of more traditional side dishes.

Storing

Tomato pie unfortunately doesn’t store particularly well as the crust tends to get soggy over time. I recommend making it when you know it should all be eaten so none of the leftovers go to waste.

If you do have a slice or two you’d like to save, cover & refrigerate and plan to eat them the next day.

Using An Unbaked Pie Crust

If you can’t find a baked pie crust, or only have a roll of unbaked- follow these instructions.

Add the pie crust to a 9″ pie plate, cutting away any excess and crimping the top edges.

Prick the bottom of the crust evenly all over with the tines of a dinner fork.

Add pie weights to the dish, this will prevent the pie pastry from bubbling up when baked. If you don’t have pie weights, you can simply use dry beans or rice.

Bake at 375 F for 8-10 minutes. Remove the pie crust from the oven, and set it aside to cool completely.

Once cooled remove the weights from the crust, and proceed with the recipe as instructed.

Optional Cracker Topping

While I’m partial to the golden brown, crispy cheese crust on my tomato pie- you can absolutely add a topping if that’s more to your liking.

I suggest a blend of:

• 1/2 cup panko bread crumbs
• 1/3 cup of crushed Ritz crackers
• 2 tbsp grated Parmesan or Romano cheese

Blend those together in a bowl and then stir in 2 tablespoons of melted butter, until evenly combined.

Sprinkle this mixture evenly out over the top of the filled pie, and bake as instructed.

I’m Worried About Soggy Crust- What Can I Do?

While I haven’t had any issues with the crust being soggy after baking, I can understand how you might not believe it until you see it for yourself.

If you’re concerned, you can add an extra layer of cheese to the bottom of your dish before the tomatoes as a precaution.

TIPS & TRICKS

• You want to use a deep dish pie crust, otherwise your pie shell may be too shallow for all of the ingredients to fit & layer properly.
• If you’re really trying to embrace your Southern roots, sprinkle crisp crumbled bacon over top of the tomatoes along with the basil & onions.
• Don’t skimp on the cheese, and spring for good cheese! As always, freshly shredded will yield the best results but isn’t necessary.
• Use shaved Parmesan, not grated, for extra indulgence.
• Use a brand of mayonnaise you know and like as this flavor will be pronounced.
• You can change up the cheeses. Gruyere, gouda, and Romano all taste fabulous in this dish!
• DO NOT skip the rest time after baking. The filling sets and firms up as the pie cools. Skipping this step will result in an ugly mess when trying to slice and serve.

Other Fresh Tomato Recipes To Enjoy:

If you grew up loving the tomato sandwich as much as I did, then this tomato pie is bound to be an epic hit.

The perfect pie for warmer weather, this tomato pie recipe features thick tomato ‘steak’ slices and tangy red onion slathered with a creamy cheesy topping all tucked in a flaky pie crust shell.

Take advantage of sales, or just the regular Spring and Summer produce surplus- and add this flavorful vegetarian meal to the menu. You’ll have zero regrets!

• Tomato Cracker Salad
• Tomato Cucumber Feta Salad
• Cheesy Tomato Biscuit Casserole
• Tuna Melt Stuffed Tomatoes
• Baked Gnocchi with Zucchini & Tomatoes
• BLT Waffle-wiches
• Egg Stuffed Roasted Tomatoes

If you’ve tried this TOMATO PIE RECIPE, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

recipe originally published July 9, 2015