Tomato pie is a simple, cheesy baked dish featuring sweet tomatoes, fresh herbs, and mayonnaise layered in a flaky crust. Perfect for casual meals, this comforting tomato pie recipe combines juicy tomatoes, savory onions, and tangy cheese into a flavorful appetizer, lunch, or side dish.
| Detail | Information |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Total Time | 35 minutes |
| Servings | 8 slices |
| Difficulty | Easy |
| Cuisine | American / Comfort Food |
Why This Recipe Works
This tomato pie recipe works because it perfectly balances texture and flavor.
The mayonnaise creates a rich, creamy layer that helps prevent sogginess while complementing the acidity of the tomatoes. Sharp cheddar adds bold flavor, while Monterey Jack provides excellent meltability. Fresh basil added just before baking preserves its aromatic oils and bright flavor, making this homemade tomato pie especially fresh and flavorful.
Ingredients
| Ingredient | Notes |
|---|---|
| 1 (9-inch) pie shell | Homemade pastry or store-bought |
| 3 to 4 large tomatoes | Room temperature preferred |
| 1/2 tsp kosher salt | For salting tomatoes |
| 1/2 cup chopped onion | Yellow or red onion |
| 1/4 cup fresh basil | Chopped |
| 2 cups grated cheese | Combination of cheddar and Monterey Jack |
| 1/2 cup mayonnaise | Use vegan mayo if desired |
| 1 tsp hot sauce | Frank’s or Tabasco |
| Black pepper | Freshly ground |
Step-by-Step Instructions
1. Prepare the Crust
Preheat the oven to 375°F (190°C). Par-bake the pie shell for 7 minutes while preparing the filling for your tomato pie.
2. Prepare the Tomatoes
Dice the tomatoes and sprinkle with kosher salt. Let them sit for 15 minutes to release excess moisture, then gently pat dry.
3. Make the Filling
In a bowl, combine the tomatoes, onions, mayonnaise, hot sauce, and black pepper. Stir until evenly mixed.
4. Assemble the Pie
Spread the tomato mixture into the cooled crust. Top with fresh basil and grated cheese for a classic Southern tomato pie flavor.
5. Bake
Bake at 375°F (190°C) for 20 minutes, or until the cheese is melted and golden brown.
6. Cool Before Serving
Allow the tomato pie to rest for 15 minutes before slicing so the filling can set properly.
Chef Tips for Perfect Results
- Use room-temperature tomatoes to reduce excess moisture.
- Add fresh basil just before baking for the best flavor.
- Fully pre-bake the crust if using especially juicy tomatoes.
- Check doneness by gently pressing the center — it should feel set and spring back lightly.
- Let the tomato pie cool slightly before slicing for cleaner servings.
Common Mistakes to Avoid
- Overfilling the crust can make the pie soggy.
- Skipping the salting step may leave excess moisture in the filling.
- Forgetting to pre-bake the crust can result in a soft bottom.
- Oversalting the tomatoes can overpower the dish.
- Cutting immediately after baking may cause messy slices.
Variations and Substitutions
| Ingredient | Substitute | Result |
|---|---|---|
| Mayonnaise | Vegan mayo | Similar creamy texture |
| Cheese | Mozzarella | Stretchier texture and milder flavor |
| Tomatoes | Roma tomatoes | Less moisture and firmer filling |
| Hot Sauce | Lemon juice | Adds brightness without heat |
Serving Suggestions and Pairings
Serve tomato pie slightly warm or at room temperature with:
- Finger sandwiches
- Fresh green salad
- Sparkling cucumber water
- Grilled vegetables
- Crusty bread or dinner rolls
This easy tomato pie recipe is also ideal for picnics, potlucks, and brunch spreads.
Storage and Reheating
| Method | Duration | Instructions |
|---|---|---|
| Refrigerated | Up to 3 days | Store in an airtight container |
| Frozen | Up to 2 months | Wrap tightly before freezing |
| Reheating | About 10 minutes | Warm in a 300°F (150°C) oven |
Nutritional Information
| Nutrient | Amount |
|---|---|
| Calories | 240 cal |
| Protein | 16 g |
| Fat | 14 g |
| Carbohydrates | 18 g |
| Fiber | 2 g |
| Sugar | 5 g |
| Sodium | 230 mg |
Frequently Asked Questions
Can I use sun-dried tomatoes?
Fresh tomatoes are recommended for the best texture and flavor. Sun-dried tomatoes may make the filling too dense and dry for traditional tomato pie.
How do I know when the pie is done?
The center should look set, and the cheese should be golden brown on top.
Can I prepare this ahead of time?
Yes. Assemble the tomato pie up to 2 hours in advance and refrigerate before baking.
What can I serve with tomato pie?
It pairs well with salads, soups, grilled vegetables, or fresh bread.
How do I cut clean slices?
Use a sharp knife and allow the pie to rest for at least 15 minutes after baking.
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Conclusion
This tomato pie brings together creamy, cheesy, and fresh flavors baked into a buttery flaky crust. Juicy tomatoes, aromatic basil, savory onions, and melted cheese create a comforting homemade dish that’s simple to prepare yet full of flavor. Perfect for brunch, lunch, dinner, or summer gatherings, it’s a crowd-pleasing recipe you’ll want to make again and again.
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Crockpot Cravings
Tomato Pie: A Cheesy Tomato Recipe You’ll Love
- Total Time: 35 minutes
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
- A simple Southern-style tomato pie made with fresh tomatoes, cheese, onions, mayonnaise, and flaky crust.
Ingredients
- 1 (9-inch) pie crust
3–4 large tomatoes
1/2 tsp kosher salt
1/2 cup chopped onion
1/4 cup fresh basil
2 cups shredded cheddar and Monterey Jack cheese
1/2 cup mayonnaise
1 tsp hot sauce
Black pepper to taste
Instructions
- Pre-bake the pie crust at 375°F for 7 minutes.
Slice tomatoes, salt them, and drain excess liquid for 15 minutes.
Mix tomatoes, onions, mayo, hot sauce, and pepper in a bowl.
Spread mixture into crust evenly.
Top with basil and cheese.
Bake for 20 minutes until golden and bubbly.
Rest for 15 minutes before slicing.
Notes
- Drain tomatoes well to avoid soggy crust. Resting time improves slicing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 5g
- Sodium: 230mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 20mg