Description
This Irresistibly Best Tomato Pie is a comforting classic that features ripe tomatoes layered in a flaky pre-baked pie crust, topped with a flavorful combination of mozzarella, cheddar, mayonnaise, and aromatic seasonings. Baked until golden and bubbly, this savory pie is perfect for a cozy meal or a delightful summer gathering.
Ingredients
Scale
Pie Base
- 1 (9-inch) pie crust, pre-baked
Tomato Layer
- 4 large ripe tomatoes, sliced
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh basil leaves, chopped
Cheese Mixture
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 1/2 cup mayonnaise
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
Finishing
- 1 tablespoon olive oil (for drizzling)
Instructions
- Prepare Tomatoes: Preheat the oven to 375°F (190°C). Place the sliced tomatoes on paper towels and sprinkle them with 1 teaspoon of salt. Allow them to sit for 10 minutes to draw out excess moisture, then gently pat dry with paper towels.
- Layer Tomatoes: Arrange a single layer of the prepared tomato slices at the bottom of the pre-baked pie crust. Season with 1/4 teaspoon of black pepper and sprinkle the chopped basil evenly over the tomatoes.
- Mix Cheese Filling: In a medium bowl, combine the shredded mozzarella, shredded cheddar, mayonnaise, garlic powder, and onion powder. Stir until the mixture is well blended.
- Spread Cheese Mixture: Evenly spread the cheese and mayonnaise mixture over the tomato layer in the pie crust.
- Add More Tomatoes: Place the remaining tomato slices on top of the cheese filling, creating a second layer. Lightly drizzle the top with 1 tablespoon of olive oil to add flavor and help browning.
- Bake: Bake the pie in the preheated oven for 30–35 minutes, or until the top is golden and bubbly, indicating the cheese is melted and cooked through.
- Cool and Serve: Remove the pie from the oven and allow it to cool for 10 minutes before slicing. Serve warm or at room temperature for best flavor and texture.
Notes
- Using ripe, but firm tomatoes ensures the pie holds its shape and doesn’t become soggy.
- Pre-baking the pie crust helps achieve a crisp base and prevents it from getting watery from the tomatoes.
- Letting the tomatoes sit with salt reduces moisture, which is key to avoiding a soggy pie.
- You can substitute mayonnaise with Greek yogurt for a lighter version, though taste and texture may vary.
- Fresh basil is preferred, but dried basil can be used in smaller quantities if fresh is unavailable.
- This pie tastes great served warm, but can also be refrigerated and served cold the next day.
