There is nothing quite like the arrival of summer when the garden is overflowing with juicy, sun-ripened tomatoes. This classic Tomato Pie is the perfect way to celebrate those flavors. With a buttery crust, sweet tomatoes, fresh basil, and a gooey cheese topping, it is the ultimate comfort food for backyard gatherings.
Why You Will Love This Tomato Pie
This recipe brings restaurant-quality flavor into your home kitchen with ease. Here is why it belongs in your weekly rotation:
- Simple ingredients that highlight seasonal produce.
- Perfect as a side dish or a light vegetarian dinner.
- Stays delicious for leftovers the next day.
- Easily customizable with your favorite herbs or cheese blends.
Recipe Quick Facts
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Total Time | 50 minutes |
| Servings | 8 slices |
| Difficulty | Easy |
Ingredients
Quality components make this dish stand out. Freshly grated cheese melts much smoother than pre-shredded bags, so keep that in mind when preparing your ingredients.
- 5 Roma tomatoes: Choose firm ones so they keep their shape after slicing.
- 10 fresh basil leaves: Chiffonade these to release the vibrant herb aroma.
- 1/2 cup green onion: Provides a mild, crisp contrast to the rich cheese.
- 1 9-inch pre-baked pie crust: Use your favorite store-bought or homemade butter crust.
- 1 cup shredded mozzarella and 1 cup cheddar: A blend of gooey texture and sharp flavor.
- 3/4 cup mayonnaise: Creates that iconic creamy base that holds the pie together.
- 2 tablespoons freshly grated parmesan: Adds a salty, nutty crust on top.
- Kosher salt and black pepper: Season each layer to ensure the tomatoes are perfectly flavored.
How to Make Tomato Pie
Follow these steps to achieve a perfectly balanced, golden-brown pie that cuts cleanly.
- Preheat your oven to 350 degrees F. This temperature provides a gentle bake that warms the tomatoes throughout.
- Place tomato slices in a colander in a single layer. Sprinkle with salt and allow them to sit for 10 minutes to draw out excess moisture.
- Pat the slices dry with paper towels. Removing the extra liquid is the secret to a pie that stays crisp rather than soggy.
- Layer the dry tomato slices into your pre-baked crust. Sprinkle the chopped basil and green onions over the top, seasoning lightly with pepper.
- In a medium mixing bowl, stir together the mozzarella, cheddar, and mayonnaise until you have a thick, spreadable mixture.
- Spread the cheese mixture evenly over the tomatoes, covering them completely. Sprinkle the parmesan over the top for a beautiful finish.
- Bake for 30 minutes until the top is bubbling and lightly browned.
- Let the pie rest for 15 minutes before slicing. This resting phase is vital for letting the layers firm up.
Pro Tips for the Best Results
The secret to great results lies in the moisture control of the tomatoes. If you rush the drying process, the bottom of your crust may soften too much. Always use a high-quality mayonnaise for the best flavor, as it acts as the primary binder for the cheese mixture. If you want a more golden-brown aesthetic, switch your oven to broil for the final 60 seconds of cooking.
Variations and Substitutions
- Healthier version: Swap half the mayonnaise for plain Greek yogurt to lighten the calories while keeping the tang.
- Spicy kick: Fold in a pinch of crushed red pepper flakes or finely diced jalapeños into the cheese mixture.
- Herb additions: Feel free to add fresh thyme or oregano if you want an earthier flavor profile.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place a slice in the oven or a toaster oven at 350 degrees F until warm. We do not recommend using the microwave as it can make the crust rubbery. You can also enjoy it at room temperature on a picnic.
Frequently Asked Questions
Can I make this pie ahead of time?
Yes, you can assemble it a few hours before baking. Keep it in the fridge until you are ready to put it in the oven.
Can I freeze this Tomato Pie?
Freezing is not recommended because the high water content of the tomatoes creates ice crystals that ruin the delicate texture when thawed.
How do I know the tomatoes are done?
You are looking for a golden-brown top and a slight bubbling effect at the edges of the pie dish.
Final Thoughts
This dish reflects the joy of home cooking and simple, honest flavors. Whether you are hosting a brunch or looking for a light dinner, this pie is sure to impress. If you enjoy this recipe, please leave a rating and share your creation with us on social media.
Print
The Ultimate Southern Style Tomato Pie
- Total Time: 50
- Yield: 8 servings
- Diet: Vegetarian
Description
Celebrate the bounty of summer with this classic Southern Tomato Pie. Featuring layers of juicy, sun-ripened Roma tomatoes, fresh fragrant basil, and crisp green onions, this savory pie is held together by a creamy, indulgent blend of mozzarella and sharp cheddar cheese. Encased in a buttery, flaky crust, it is the perfect comfort food for family gatherings and weekend brunches. This vegetarian delight is easy to assemble and guaranteed to be the centerpiece of your table.
Ingredients
5 Roma tomatoes, sliced
10 fresh basil leaves, chiffonade
1/2 cup green onions, chopped
1 9-inch pre-baked pie crust
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
3/4 cup mayonnaise
2 tablespoons parmesan cheese, freshly grated
Kosher salt to taste
Black pepper to taste
Instructions
Preheat your oven to 350 degrees F.
Place tomato slices in a colander in a single layer and sprinkle with salt; let sit for 10 minutes to draw out excess moisture.
Pat the tomato slices thoroughly dry with paper towels.
Layer the dry tomato slices into the pre-baked crust.
Sprinkle the chopped basil and green onions over the tomatoes, seasoning lightly with black pepper.
In a medium bowl, combine the mozzarella, cheddar, and mayonnaise until well mixed.
Spread the cheese mixture evenly over the top of the tomatoes, covering them completely.
Sprinkle the parmesan over the top.
Bake at 350 degrees F for 30 minutes, or until the top is golden brown and bubbling.
Notes
Use firm tomatoes to prevent the pie from becoming watery. Grate your own cheese from blocks for a much smoother melt compared to pre-shredded varieties. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 20
- Cook Time: 30
- Category: Dinner
- Method: Baking
- Cuisine: Southern American