Tomato Pie

Tomato Pie is a savory pie that features layers of juice, ripe tomatoes and a creamy herb cheese mixture inside a crispy and golden brown pie crust. It's especially popular in the southern states and is bet enjoyed during the summertime months when tomatoes are locally grown and ripe.

Course Side Dish

Cuisine American

Keyword tomato pie

Prep Time 15

Cook Time 30

Tomato Rest Time/Cooling Time 55

Total Time 1 40

Servings

Calories 415kcal

Author Jessica - Together as Family

Ingredients

3 large tomatoes thinly sliced (see notes)
1½ teaspoons kosher salt
1 (9-inch) frozen deep-dish pie crust thawed
1 cup full-fat mayonnaise
1 cup shredded cheddar cheese
1 teaspoon garlic powder
1 teaspoon black pepper (or less to taste)
1/2 cup shredded mozzarella cheese
10 fresh basil leaves sliced
1 green onion sliced

Instructions

Preheat the oven to 350℉.
Lay out a few sheets of paper towels on the countertop and lay the sliced tomatoes, in a single layer, on top of the paper towels. Then, using additional paper towels, gently pat dry the tops of the tomatoes. Sprinkle the salt on the tomatoes and let them rest on the paper towels for 40 minutes to extract excess moisture. Pat the tomatoes dry once more to remove any remaining excess liquid.
3 large tomatoes, 1½ teaspoons kosher salt
Prick the bottom of the thawed pie crust with a fork in several spots. Pre-bake the pie crust for 10 minutes in the oven.
1 (9-inch) frozen deep-dish pie crust
In a medium bowl, stir together the mayonnaise, shredded cheddar cheese, garlic powder, and black pepper until well combined. Set aside.
1 cup full-fat mayonnaise, 1 cup shredded cheddar cheese, 1 teaspoon garlic powder, 1 teaspoon black pepper
Sprinkle the shredded mozzarella cheese on the bottom of the baked pie crust. Layer half of the sliced tomatoes, then add the sliced basil leaves and green onions, followed by the remaining tomato slices. Evenly spread the mayonnaise cheese mixture over top.
1/2 cup shredded mozzarella cheese, 10 fresh basil leaves, 1 green onion
Bake for 30-35 minutes or until golden brown.
Remove the tomato pie from the oven and allow it to rest for 15 minutes, on a wire cooling rack, before slicing and serving. Enjoy warm or closer to room temperature!

Notes

Tomatoes : If the tomatoes you are using are larger in size (like beefsteak tomatoes or heirloom tomatoes, or something similar) then you will need 3 large tomatoes. If they are smaller tomatoes (like Roma tomatoes) plan on using 5-6 smaller tomatoes.

Can I Dice The Tomatoes Instead of Slicing Them?

You can dice the tomatoes instead of slicing them. Ensure that you still follow the steps of drying them on a paper towel. The reason why it's best to slice the tomatoes, is that it helps get a more even full of the excess moisture out of the tomato before baking, so that it does not make the crust soggy.

What Kind Of Tomatoes Are Best To Use?

For this recipe, you can use any type of tomato. Fresh garden tomatoes are delicious as are store-bought tomatoes. However, if you're trying to avoid a soggy pie, I recommend using Roma tomatoes as they have the least amount of moisture when compared to other varieties of fresh tomatoes. I also recommend making sure you are using ripe tomatoes that are bright red and ready to eat.

Nutrition