If you’re craving a dish that bursts with vibrant summer flavors and cheesy goodness, you have to try this Best Tomato Pie Recipe. This Southern-style tomato pie is an irresistible combination of juicy ripe tomatoes layered beneath a luscious mayo-cheese topping, fresh basil, and nestled inside a flaky, buttery pie crust. Whether you serve it warm or cold, it’s an absolute showstopper that makes the most of tomato season, delivering a delicious balance of savory, creamy, and herbaceous notes in every bite.
Ingredients You’ll Need
This recipe keeps things wonderfully simple, relying on a handful of fresh, essential ingredients that work in harmony to create both flavor and texture. Each component plays a starring role, from the freshness of the tomatoes to the rich creaminess of the cheese and mayo blend.
- Pie crust: A 9-inch crust, store-bought or homemade, provides the perfect flaky foundation for the pie.
- Ripe tomatoes: Use 3 to 4 large, juicy tomatoes, preferably heirloom or vine-ripened, for vibrant flavor and color.
- Salt: Just a little (½ teaspoon) to draw out excess moisture and concentrate the tomato’s sweetness.
- Cheddar cheese: One cup of shredded sharp cheddar adds a tangy, rich depth to the topping.
- Mozzarella cheese: Half a cup shredded for melty creaminess without overwhelming the taste.
- Mayonnaise: Half a cup adds moisture and a subtle tang that ties the topping together beautifully.
- Fresh basil: A quarter cup chopped gives the pie a fresh, herbaceous lift.
- Green onions or chives: Two tablespoons provide a mild onion flavor and a bit of crunch.
- Garlic powder: One teaspoon rounds out the flavor with just the right savory note.
- Black pepper: Half a teaspoon adds a gentle warmth and seasoning balance.
- Parmesan cheese (optional): A tablespoon on top for an extra cheesy golden crust.
How to Make Best Tomato Pie Recipe
Step 1: Prepare the crust
Start by preheating your oven to 375°F (190°C). Lay your pie crust into a 9-inch dish, prick the base all over with a fork to keep it from puffing up, and bake it for 10 minutes. This pre-baking step ensures your crust stays crisp and flaky once all the juicy layers go in.
Step 2: Prepare and drain the tomatoes
While the crust cools, slice your tomatoes about ¼ inch thick. Lay them out on paper towels and sprinkle them evenly with salt. Let the tomatoes sit for 15 to 20 minutes; this draws out excess water, preventing a soggy pie. After resting, gently blot the slices dry with more paper towels to soak up the moisture.
Step 3: Make the cheese-mayo mixture
Combine the shredded cheddar, mozzarella, mayonnaise, chopped basil, green onions or chives, garlic powder, and black pepper in a mixing bowl. Stir everything together until you have a smooth, well-integrated mixture that will sit atop the tomato slices, infusing creamy richness and herbs into every bite.
Step 4: Assemble the pie
Evenly layer the drained tomato slices in the cooled pie crust, ensuring full coverage. Spread the cheese-mayo mixture gently but evenly over the tomatoes, smoothing the surface with a spatula. If you’re using Parmesan, sprinkle it on top to create a golden bubbly finish while baking.
Step 5: Bake until golden
Bake your pie for 30 to 35 minutes, or until the topping turns beautifully golden and bubbly. This baking melds the flavors and adds a slight crispness to the cheesy topping, sealing in all the delicious juices. Let the pie cool and rest for 10 to 15 minutes after baking, which helps it set up for cleaner slices and full flavor.
How to Serve Best Tomato Pie Recipe
Garnishes
A simple handful of fresh basil leaves on top right before serving not only adds a pop of color but also enhances the herb essence in every bite. For a splash of brightness, a drizzle of good-quality balsamic glaze pairs beautifully with the rich cheese and juicy tomatoes.
Side Dishes
This tomato pie is versatile enough to be a main or a side. Pair it with a crisp green salad tossed in lemon vinaigrette or alongside roasted vegetables for a colorful, healthy meal. It also complements grilled chicken or fish, making it perfect for summer barbecues or casual family dinners.
Creative Ways to Present
For a festive touch, serve the tomato pie in individual mini crusts as appetizers at a get-together. Another fun idea is to slice it into wedges and layer it on rustic bread for a delicious open-faced sandwich. This flexibility makes the Best Tomato Pie Recipe suitable for everything from an elegant brunch to a laid-back picnic.
Make Ahead and Storage
Storing Leftovers
After enjoying your tomato pie, wrap any leftovers in plastic wrap or transfer them to an airtight container. Keep it refrigerated; it will stay fresh and flavorful for up to 3 days, making for an easy next-day lunch or snack that tastes just as good.
Freezing
While this pie can be frozen, be aware that fresh tomatoes might lose some texture upon thawing. To freeze, wrap the cooled whole pie tightly in foil and plastic wrap, then freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
For the best reheated texture and flavor, warm leftover tomato pie slices in a 350°F oven for 10 to 15 minutes or use an air fryer for a shorter time. This method helps maintain the flaky crust and melty topping without drying it out.
FAQs
Can I use fresh herbs other than basil?
Absolutely! While fresh basil is traditional and creates a lovely flavor contrast, you can also experiment with fresh thyme, oregano, or parsley for different herbaceous notes that complement tomatoes well.
What if I don’t have mayonnaise?
You can substitute mayonnaise with Greek yogurt or sour cream for a tangy, creamy texture, though the flavor will be slightly different. Mayonnaise, however, adds richness that’s hard to beat in this classic recipe.
Is it okay to use store-bought pie crust?
Yes, a good-quality store-bought crust works perfectly here and saves time. Just make sure to pre-bake it as instructed to avoid sogginess from the juicy tomatoes.
Can I make this recipe vegan?
Making this pie vegan would require swapping cheeses and mayo for plant-based alternatives. While possible, keep in mind that the classic cheesy-mayo topping is key to the signature flavor of the Best Tomato Pie Recipe.
What tomatoes work best for this pie?
Heirloom tomatoes or other ripe, meaty varieties are best because they offer excellent flavor and less watery pulp. Avoid watery slicing tomatoes to keep the pie from becoming soggy.
Final Thoughts
I promise once you make this Best Tomato Pie Recipe, it will become a staple you turn to whenever tomatoes are in season. It’s the perfect marriage of fresh produce and comforting richness, guaranteed to wow your family and friends. Give it a try, and get ready to savor a slice of Southern sunshine packed with flavor.
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Best Tomato Pie Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 6–8 servings
- Category: Main Course, Side Dish
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
Description
This Southern-style Tomato Pie is a savory, cheesy masterpiece layered with juicy ripe tomatoes, fresh basil, and a rich mayo-cheese topping all nestled in a flaky pie crust. It’s the perfect summer dish—served warm or cold—as a main or side, especially when tomatoes are in peak season.
Ingredients
Pie and Tomatoes
- 1 9-inch pie crust (store-bought or homemade)
- 3–4 ripe tomatoes sliced (about 1 ½ lbs)
- ½ teaspoon salt
Cheese-Mayo Mixture
- 1 cup shredded sharp cheddar cheese
- ½ cup shredded mozzarella cheese
- ½ cup mayonnaise
- ¼ cup chopped fresh basil
- 2 tablespoons chopped green onion or chives
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
Toppings
- 1 tablespoon grated Parmesan cheese (optional)
Instructions
- Preheat and Pre-bake Crust: Preheat your oven to 375°F (190°C). Place the pie crust in a pie dish, prick the bottom all over with a fork to prevent bubbling, and pre-bake for 10 minutes. This step ensures a flaky and crisp crust. Remove from oven and set aside to cool slightly.
- Prepare Tomatoes: Lay the sliced tomatoes on paper towels and sprinkle evenly with ½ teaspoon of salt. Let them sit for 15–20 minutes to draw out excess moisture, then gently blot the slices dry with additional paper towels. This prevents the pie from becoming soggy.
- Mix Cheese-Mayo Topping: In a mixing bowl, combine the shredded sharp cheddar, shredded mozzarella, mayonnaise, chopped fresh basil, chopped green onions or chives, garlic powder, and black pepper. Stir well until the mixture is creamy and evenly blended.
- Assemble the Pie: Arrange the salted and dried tomato slices evenly over the pre-baked pie crust. Spread the cheese-mayo mixture evenly and smoothly on top of the tomatoes. If using, sprinkle 1 tablespoon of grated Parmesan cheese over the top for added flavor and a golden finish.
- Bake the Pie: Place the assembled pie in the oven and bake for 30–35 minutes, or until the topping is golden brown and bubbly, indicating the cheese mixture is cooked through and slightly crusted on top.
- Rest and Serve: Remove the pie from the oven and allow it to rest for 10–15 minutes. This resting period helps the pie set for easier slicing. Serve warm or at room temperature as a main course or side dish.
Notes
- Use heirloom or vine-ripened tomatoes for the best fresh flavor and juiciness.
- To prevent sogginess, be sure to salt and drain the tomatoes thoroughly before assembling.
- This tomato pie reheats beautifully in the oven or air fryer, making it perfect for leftovers.
