If you’ve been searching for a comforting, flavorful, and downright irresistible summer dish, look no further than this classic Tomato Pie Recipe. Imagine juicy, ripe tomatoes layered in a buttery pie crust, topped with a luscious blend of sharp cheddar, fresh herbs, and a creamy, cheesy spread that bakes to golden perfection. It’s the kind of recipe that feels like a big, warm hug on a plate and always manages to steal the show whether you’re serving it for a family dinner or a casual get-together with friends.
Ingredients You’ll Need
This Tomato Pie Recipe relies on a handful of simple, fresh ingredients that combine to create a burst of flavor with every bite. Each component is carefully chosen to balance texture, taste, and a pop of color that makes this pie so inviting.
- Refrigerated pie crust (9-inch): Provides a flaky and buttery base that holds all the delicious fillings perfectly.
- 3 to 4 medium ripe tomatoes, sliced: The star of the pie, bringing juicy sweetness and natural acidity that shines when baked.
- 1 teaspoon salt: Essential for drawing out excess moisture from tomatoes, keeping the crust crisp.
- 1 cup shredded sharp cheddar cheese: Adds a tangy, rich flavor and wonderful melty texture.
- ½ cup mayonnaise: Creates a creamy, smooth layer that blends all the flavors beautifully.
- ¼ cup chopped fresh basil or parsley: Brings an herbaceous freshness to brighten every bite.
- ¼ teaspoon black pepper: Gives just the right hint of spice to balance the sweetness of the tomatoes.
- ¼ cup grated Parmesan cheese: Adds a salty, nutty punch that deepens the overall flavor profile.
- 1 teaspoon dried oregano or Italian seasoning: Infuses the pie with classic Mediterranean herbs for an inviting aroma.
How to Make Tomato Pie Recipe
Step 1: Prepare the crust and tomatoes
Start by preheating your oven to 350°F (175°C) and pressing the refrigerated pie crust into a 9-inch pie plate, crimping the edges nicely to form a sturdy base. Next, layer your sliced tomatoes in overlapping circles inside the crust. Sprinkle them evenly with salt and let sit for about 10 minutes—this simple resting trick pulls out excess moisture so your crust won’t get soggy. Once the liquid has collected, make sure to drain it well.
Step 2: Mix the cheesy topping
In a medium bowl, combine the sharp cheddar cheese, mayonnaise, chopped fresh basil or parsley, black pepper, grated Parmesan, and dried oregano or Italian seasoning. Stir until everything is mixed into one creamy, flavorful spread. This cheesy topping is what makes this Tomato Pie Recipe truly irresistible, marrying the freshness of the tomatoes with rich, savory goodness.
Step 3: Assemble and bake
Spread your cheese mixture evenly over the drained tomatoes, covering every nook and cranny with that luscious layer. Place your pie in the oven and bake for 30 to 35 minutes. You’ll know it’s done when the cheese on top bubbles up and turns a beautiful golden brown. After baking, allow the pie to cool slightly before slicing. This waiting period lets the filling settle, making it easier to serve.
How to Serve Tomato Pie Recipe
Garnishes
A sprinkle of extra fresh basil or a few torn parsley leaves right before serving adds a fresh burst of color and aroma. For a little something extra, a drizzle of balsamic glaze can complement the tomatoes beautifully, elevating the flavors to new heights.
Side Dishes
This tomato pie pairs wonderfully with simple green salads, roasted vegetables, or even a light soup. The richness of the pie balances well with crisp, fresh sides, making your meal both satisfying and well-rounded.
Creative Ways to Present Tomato Pie Recipe
Serve your tomato pie in individual mini tart pans for a cute and elegant presentation. Alternatively, cut it into small squares and serve as a party appetizer—easy to pick up and bursting with flavor in every bite. You can even add thin slices of avocado on top for some extra creaminess and visual appeal.
Make Ahead and Storage
Storing Leftovers
Tomato pie keeps wonderfully in the fridge for up to 3 days when stored in an airtight container. This makes it a great option for busy weekdays or when you want to prepare ahead for a gathering without compromising flavor or texture.
Freezing
While freezing isn’t ideal for maintaining the crust’s crispness, you can freeze the pie for up to 1 month if wrapped tightly in plastic wrap and foil. For best results, thaw the pie in the refrigerator overnight and reheat gently before serving.
Reheating
To enjoy your leftover Tomato Pie Recipe warm and delicious, reheat it in a 350°F oven for about 10 to 15 minutes. This keeps the crust nice and flaky while warming the cheesy topping without drying it out. Avoid microwaving, as it can make the crust soggy.
FAQs
Can I use fresh herbs instead of dried oregano?
Absolutely! Fresh herbs like oregano or Italian seasoning blend can be swapped in and will add an even brighter, more vibrant flavor to your Tomato Pie Recipe. Just use roughly double the amount of fresh herbs as dried since their potency is milder.
What type of tomatoes are best for this pie?
Medium ripe tomatoes like beefsteak, heirloom, or vine-ripened work best. They offer the perfect balance of juiciness and sweetness without being too watery, which helps keep your crust crisp and the filling flavorful.
Can I make this pie vegetarian or vegan?
To keep it vegetarian, this recipe already fits the bill. For a vegan twist, substitute the cheeses and mayonnaise with vegan alternatives—there are many creamy, dairy-free options available that melt well and taste great.
How can I prevent the crust from getting soggy?
Salting the tomatoes and draining the liquid before assembling is key to a crisp crust. You can also pre-bake (blind bake) the crust for 5-7 minutes before adding toppings for an extra barrier against sogginess.
Is this Tomato Pie Recipe good served cold or warm?
Both are wonderful! Warm from the oven, it’s melty and comforting, but chilled, it’s refreshing and perfect for hot days. It’s a versatile dish that shines at any temperature.
Final Thoughts
There’s just something so special about this Tomato Pie Recipe that makes it a must-have in your culinary repertoire. It’s easy to prepare, filled with fresh, vibrant flavors, and perfect for sharing with loved ones. Whether you’re hosting a dinner or just craving something delicious, this pie will quickly become a go-to favorite. Give it a try and watch everyone ask for seconds!
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Tomato Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This classic Tomato Pie recipe features a flaky pie crust loaded with ripe, juicy tomatoes and a savory cheese topping seasoned with fresh herbs. Baked to bubbling golden perfection, it makes a delightful appetizer, side, or light meal perfect for summer or any time fresh tomatoes are in season.
Ingredients
Pie Base
- 1 refrigerated pie crust (9-inch)
Filling
- 3 to 4 medium ripe tomatoes, sliced
- 1 teaspoon salt
Cheese Topping
- 1 cup shredded sharp cheddar cheese
- ½ cup mayonnaise
- ¼ cup chopped fresh basil or parsley
- ¼ teaspoon black pepper
- ¼ cup grated Parmesan cheese
- 1 teaspoon dried oregano or Italian seasoning
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare it for baking the pie.
- Prepare Pie Crust: Place the refrigerated pie crust into a 9-inch pie plate and crimp the edges to secure it and create a decorative border.
- Arrange Tomatoes: Layer the sliced tomatoes in the pie crust, overlapping them slightly. Sprinkle evenly with 1 teaspoon salt and let sit for 10 minutes to draw out excess moisture. After resting, drain off any liquid to prevent a soggy crust.
- Mix Cheese Topping: In a medium bowl, combine the shredded sharp cheddar cheese, mayonnaise, chopped fresh basil or parsley, black pepper, grated Parmesan cheese, and dried oregano or Italian seasoning. Stir well until all ingredients are evenly incorporated.
- Spread Topping: Spread the cheese and herb mixture evenly over the tomato layer in the pie crust, covering the tomatoes completely.
- Bake: Bake the pie in the preheated oven for 30 to 35 minutes until the cheese topping is bubbly and golden brown.
- Cool and Serve: Remove the pie from the oven and allow it to cool slightly before slicing. Serve warm or at room temperature.
Notes
- To avoid a watery pie, make sure to drain the tomatoes well after salting.
- Fresh herbs like basil add a bright flavor, but parsley is a suitable alternative.
- You can substitute the mayonnaise with Greek yogurt for a tangier, lighter topping.
- This pie is best enjoyed the same day but can be refrigerated and reheated.
- For a gluten-free version, use a gluten-free pie crust.
