Description
This Best Tomato Pie recipe is a savory, cheesy delight featuring a flaky pre-baked pie crust layered with salted, drained fresh tomatoes, onions, basil, and a creamy cheese and mayonnaise topping, baked to golden perfection. It’s perfect as a light main dish or side, highlighting fresh summer tomatoes with a rich, melty cheese finish.
Ingredients
Units
Scale
Pie Base
- 1 (9-inch) pie shell (homemade or store-bought)
Filling
- 3 to 4 large tomatoes
- 1/2 teaspoon kosher salt
- 1/2 cup chopped yellow or red onion (about 1/3 onion)
- 1/4 cup thinly sliced fresh basil
Cheese Mixture
- 2 cups (8 ounces/225 g) grated cheese (combination of sharp cheddar and Monterey Jack, or Gruyere or Mozzarella)
- 1/2 cup mayonnaise
- 1 teaspoon Frank's Hot Sauce or Tabasco, or to taste
- Freshly ground black pepper, to taste
Instructions
- Pre-bake the crust: If using a store-bought pie shell, follow package directions or prebake for 8 to 10 minutes until lightly browned. If using a homemade crust, press it into a pie plate and freeze for 30 minutes. Then press aluminum foil into the crust sides to prevent shrinking, fill with pie weights, and bake for 15 minutes. Remove foil, poke holes in the bottom with a fork, and bake 10 minutes more.
- Prepare tomatoes: Halve the tomatoes horizontally and squeeze out as much juice as possible. Roughly chop to yield about 3 cups. Sprinkle with kosher salt and place them in a colander over a bowl to drain while the crust is baking.
- Layer onions and tomatoes: Spread the chopped onion evenly over the bottom of the pre-baked pie crust. Squeeze additional moisture out of the drained tomatoes using paper towels, a clean dish towel, or a potato ricer. Spread the drained tomatoes over the onions. Sprinkle the thinly sliced basil evenly over the tomato layer.
- Prepare cheese topping and assemble: In a medium bowl, combine the grated cheese, mayonnaise, hot sauce (Frank’s or Tabasco), and freshly ground black pepper. Mix well and spread this cheese mixture evenly over the tomatoes and basil in the pie shell.
- Bake the pie: Place the pie in the oven preheated to 350°F (175°C) and bake for 25 to 45 minutes, until the topping is browned and bubbly.
Notes
- For enhanced flavor, caramelize the onions before layering for a sweeter taste; if caramelizing, double the amount of onions used.
- Use the chiffonade technique to slice fresh basil: stack basil leaves, roll tightly like a cigar, and slice crosswise into thin ribbons for best texture and aroma.
- To reduce sogginess, ensure tomatoes are well drained and excess juice is pressed out before layering.
- This pie can be served warm or at room temperature, making it versatile for any season.
Nutrition
- Serving Size: 1 slice (1/6 of pie)
- Calories: 360 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 28 g
- Saturated Fat: 8 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.2 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 40 mg
