Tomato pie is a delicious and comforting dish that brings together layers of fresh, ripe tomatoes and a creamy, cheesy filling, all baked in a flaky pie crust. This dish highlights the natural sweetness of tomatoes, making it a perfect addition to any meal, especially during the summer months when tomatoes are at their peak.
Why Make This Recipe
Making the best tomato pie is simple and rewarding. It uses fresh ingredients, requires minimal preparation, and results in a flavorful dish that can be enjoyed warm or at room temperature. Whether you’re hosting a family gathering or looking for a dish to bring to a potluck, tomato pie is sure to impress your guests. It’s a great way to use up an abundance of tomatoes from your garden or farmer’s market too!
How to Make The Best Tomato Pie
Ingredients:
- 1 9-inch pie shell
- 6 large tomatoes (very ripe)
- 1 tablespoon kosher salt
- 8 ounces shredded mozzarella cheese
- 1/2 cup mayonnaise
- 1/4 cup fresh basil (chopped)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
Directions:
- Preheat the oven to 350ºF. If you’re making your own pie crust, prepare it in advance.
- Slice the tomatoes about 1/4-inch thick and arrange them in a single layer on a paper towel-lined baking sheet. Sprinkle the tomatoes with kosher salt and cover them with another layer of paper towels. Let them sit for 10 minutes to draw out excess moisture.
- In a medium bowl, combine the shredded mozzarella cheese, mayonnaise, fresh basil, garlic powder, salt, and black pepper. Mix well and set aside.
- Place the 9-inch pie shell into your pie dish. Arrange a single layer of sliced tomatoes on the bottom. Spread half of the cheese mixture over the tomatoes and repeat this step with another layer of tomatoes and cheese.
- Finish the pie by layering the remaining tomato slices on top, pressing them down gently. This helps the ingredients meld together.
- Place the pie in the oven and bake for 35 to 45 minutes, or until the cheese is bubbly and the crust is golden brown.
How to Serve The Best Tomato Pie
Let the tomato pie cool for a few minutes before slicing it into wedges. It can be served warm, at room temperature, or even chilled. A simple side salad or some crusty bread pairs wonderfully with this dish.
How to Store The Best Tomato Pie
To store any leftovers, let the pie cool completely. Cover it with plastic wrap or aluminum foil and keep it in the refrigerator. It will stay fresh for about 3 to 4 days. Reheat slices in the oven or microwave before serving.
Tips to Make The Best Tomato Pie
- Use very ripe tomatoes for the best flavor.
- Experiment with different types of cheese, like cheddar or a blend, to add more depth to the dish.
- Don’t skip the step of salting the tomatoes. This helps prevent the pie from getting too watery.
Variation
For a twist on the traditional recipe, you can add cooked bacon or chopped vegetables, such as spinach or zucchini, to the cheese mixture for added flavor and texture.
FAQs
Q: Can I use store-bought pie crust for this recipe?
A: Yes, using a store-bought pie crust will save you time. Just make sure to follow the instructions on the package.
Q: Can I make this pie ahead of time?
A: Absolutely! You can prepare the pie, bake it, and then store it in the refrigerator until you’re ready to serve. Reheat before serving for the best taste.
Q: What kind of tomatoes are best for this pie?
A: Ripe, juicy tomatoes such as beefsteak, heirloom, or vine-ripened tomatoes work best. Aim for freshness and flavor!
Tomato Pie
Ingredients
For the pie
- 1 9-inch pie shell Store-bought or homemade
- 6 large tomatoes (very ripe) Beefsteak, heirloom, or vine-ripened for best flavor
- 1 tablespoon kosher salt For drawing out moisture from tomatoes
For the filling
- 8 ounces shredded mozzarella cheese Can substitute or mix with other cheeses
- 1/2 cup mayonnaise Adds creaminess to filling
- 1/4 cup fresh basil (chopped) Provides fresh flavor
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
Instructions
Preparation
- Preheat the oven to 350ºF. Prepare your pie crust in advance if making it from scratch.
- Slice the tomatoes about 1/4-inch thick and arrange them in a single layer on a paper towel-lined baking sheet.
- Sprinkle the tomatoes with kosher salt and cover them with another layer of paper towels. Let them sit for 10 minutes to draw out excess moisture.
- In a medium bowl, combine the shredded mozzarella cheese, mayonnaise, fresh basil, garlic powder, salt, and black pepper. Mix well and set aside.
Assembly and Baking
- Place the 9-inch pie shell into your pie dish.
- Arrange a single layer of sliced tomatoes on the bottom of the shell. Spread half of the cheese mixture over the tomatoes.
- Repeat with another layer of tomatoes and cheese.
- Finish the pie by layering the remaining tomato slices on top, pressing them down gently.
- Place the pie in the oven and bake for 35 to 45 minutes, or until the cheese is bubbly and the crust is golden brown.
Serving
- Let the tomato pie cool for a few minutes before slicing it into wedges. Serve warm, at room temperature, or chilled.
- Pair with a simple side salad or crusty bread.
