Tomato Pie

5 from 6 votes

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.

Prep Time15

Cook Time30

Rest Time15

Total Time1

Course: Brunch, Dinner, Main Course, Pie

Cuisine: American, Southern, Vegetarian

Servings:

Calories: 521kcal

Author: Meaghan @ 4 Sons R Us

Ingredients

5 Roma tomatoes peeled and sliced
10 fresh basil leaves roughly chopped
1/2 cup red onion chopped or thinly sliced
1 9 inch pre-baked deep dish pie shell
1 cup shredded mozzarella
1 cup shredded cheddar
3/4 cup mayonnaise
2 tbsp shredded Parmesan Cheese
salt and pepper to taste

US Customary - Metric

Instructions

Place the tomatoes in a clean colander/strainer in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes. Use a paper towel to pat-dry the tomatoes and make sure most of the excess juice is out, but do not squeeze or squish the tomatoes.
Layer the tomato slices, basil, and onion in the prepared pie shell. Season with salt and pepper, to taste.
In a separate bowl, combine the cheddar and mozzarella cheeses and mayonnaise. Spread the mixture out evenly on top of the tomatoes and sprinkle the parmesan cheese on top.
Bake at 350 degrees for 30-35 minutes or until the cheese mixture is lightly browned.
Let the pie rest for at least 10-15 minutes, then cut into slices and serve warm.

Notes

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.

Nutrition