Best Tomato Pie Recipe

If you’re looking for a dish that screams summer, full of fresh, vibrant flavors, you’ve just found it with the Best Tomato Pie Recipe. I absolutely love this because it combines juicy, seasoned tomatoes with a wonderful blend of cheeses and herbs all nestled inside a flaky crust. It’s the kind of recipe that feels like a celebration of garden-fresh tomatoes and makes an ordinary meal feel special.

When I first tried this tomato pie, I was amazed at how easy it was to pull together yet so impressive to serve. You don’t need to be a pastry pro for this one, and it really shines as a side dish for barbecues or a light dinner with a big salad. This Best Tomato Pie Recipe has become my go-to for summer gatherings — it’s always a crowd-pleaser and a true comfort food moment.

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Ingredients You’ll Need

The beauty of the Best Tomato Pie Recipe is in its simple yet carefully balanced ingredients. Fresh tomatoes are the star, but the crisp onions, fragrant basil, and creamy cheese blend tie everything together seamlessly.

• Pie shell: A 9-inch crust works perfectly, and I love making my own for extra flakiness—or you can save time with a store-bought shell.
• Large tomatoes: Choose ripe but firm tomatoes so they hold up in the pie without turning too watery.
• Kosher salt: Essential for drawing out moisture and enhancing the tomatoes’ natural flavor.
• Chopped onion: I prefer yellow or red for their sweetness and crunch, but caramelizing them adds a lovely depth, too.
• Thinly sliced basil: Fresh basil sliced chiffonade-style adds that classic herbal pop of flavor.
• Grated cheese: A blend works best—sharp cheddar brings zing, Monterey Jack smooths it out, or try Gruyere or mozzarella for creaminess.
• Mayonnaise: Adds moisture and richness, binding the cheese topping perfectly.
• Hot sauce: Just a splash adds a subtle kick; I use Frank’s, but Tabasco works great too.
• Black pepper: Freshly ground to season the cheese mixture and add a bit of heat.

Variations

I like to play around with the Best Tomato Pie Recipe depending on what I have in my kitchen or the occasion. Sometimes I double the onions and caramelize them for a sweeter, richer flavor, and other times I swap the cheeses for a sharper or milder profile. Feel free to make it your own!

• Caramelized Onions: When I caramelize the onions, the pie gets an extra layer of sweetness and depth that’s absolutely irresistible.
• Cheese Variations: Mixing Gruyere with mozzarella makes the pie melt beautifully with a hint of nuttiness – so good!
• Herbs: If basil is scarce, fresh oregano or thyme work well too and give a slightly different herbal note.
• Spicy Kick: Add more hot sauce or a pinch of cayenne if you like it with a bit more heat.

How to Make Best Tomato Pie Recipe

Step 1: Pre-bake Your Pie Crust

Place the rack in the center of your oven and preheat to 350°F (175°C). If you’re using a store-bought pie shell, pop it in for 8–10 minutes until it’s lightly browned (longer if frozen). For homemade crust, freeze it for 30 minutes first, then bake with foil and weights for 15 minutes to keep its shape. After that, remove the foil and poke holes in the bottom with a fork, then bake it for another 10 minutes. This step ensures your crust stays crisp and not soggy once the filling goes in.

Step 2: Prepare Your Tomatoes Like a Pro

Cut your tomatoes in half horizontally and squeeze out as much juice as possible—you don’t want your pie to turn watery! Roughly chop them and sprinkle with kosher salt, then set in a colander over a bowl to drain while you finish prepping everything else. This simple trick keeps the tomatoes juicy but not wet, and it makes such a difference in texture.

Step 3: Layer Onion, Tomatoes, and Basil

Spread chopped onions evenly across the pre-baked crust. Then, squeeze the tomatoes gently one more time using paper towels or a kitchen cloth to remove any excess moisture. Lay the drained tomatoes evenly over the onions and sprinkle your chiffonaded basil on top. That fresh basil aroma at this stage always reminds me why I love this recipe.

Step 4: Make and Spread the Cheese Mixture

In a medium bowl, combine grated cheese with mayonnaise, hot sauce, and freshly ground black pepper. The mayo binds everything together and keeps the topping creamy without being heavy. Spread this cheese mixture evenly over the tomatoes – it creates the beautiful golden, bubbly crust when baked.

Step 5: Bake Until Bubbly and Golden

Bake your assembled pie at 350°F (175°C) for 25 to 45 minutes. You’re aiming for the top to be nicely browned and bubbling, which signals those melty cheeses and savory layers are perfect. Keep an eye on it toward the end—ovens vary, but don’t worry if it takes a little longer; the wait is worth it.

How to Serve Best Tomato Pie Recipe

Garnishes

I love to finish my tomato pie with a few fresh basil leaves on top right before serving to amp up the color and aroma. Sometimes I drizzle a little extra virgin olive oil just for that silky touch. A sprinkle of flaky sea salt adds a wonderful little crunch that brings out the flavors even more.

Side Dishes

This pie pairs beautifully with a crisp green salad with a lemon vinaigrette or some grilled vegetables for a light and fresh meal. If you’re serving it at a summer picnic, some cold pasta salad and crusty bread complement it perfectly.

Creative Ways to Present

For special occasions, I like to slice the tomato pie into small squares and serve it as an appetizer on a platter garnished with colorful edible flowers. Another time, I baked it in mini tart pans for cute individual servings that wowed my guests. It’s a flexible recipe for any setting.

Make Ahead and Storage

Storing Leftovers

Leftover tomato pie keeps well covered in the fridge for 3 to 4 days. I like to tightly wrap it with plastic wrap or store it in an airtight container to preserve its moisture and flavor. It tastes just as good cold or at room temperature.

Freezing

I’ve frozen tomato pie slices by wrapping them in foil and placing them in a freezer-safe bag. When thawed overnight in the fridge, they reheat nicely, though I recommend eating it within 1 month for best flavor and texture.

Reheating

To reheat, I pop slices in a 350°F oven for about 10 minutes until warmed through and the cheese starts to bubble again. You can also use a toaster oven or reheat gently on the stovetop in a nonstick pan for a crisp bottom crust. Avoid microwaving if you want to keep the texture right.

FAQs

Final Thoughts

This Best Tomato Pie Recipe is truly a gem in my cookbook. Every time I make it, I’m reminded how something so simple can feel so indulgent and comforting. Whether it’s for a casual weeknight or a weekend gathering, I encourage you to give it a try—you’ll enjoy the fresh flavors, the creamy cheesy topping, and that perfectly flaky crust. Trust me, once you experience this pie, it’ll become a favorite you look forward to making again and again!

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