You’ve Got to Try This Savory Tomato Pie!
Tomato pie is on the menu!
Ever heard of sliced tomato pie? It’s delicious and I highly reonlinemend making one ASAP!
I’ll be honest, I am actually new to the idea of tomato pie, but a few people on our team are big fans of this old-fashioned savory meatless meal. It’s especially popular during warm summer months when garden fresh tomatoes and basil are at their best. Luckily it is simple to make and SO YUM.
By the way, if you’re eating keto or low-carb, I made a keto tomato pie too! 🤤
Any recipe that onlinebines freshly sliced tomatoes, fresh basil, various cheeses, and a buttery pie crust has to be good and I am 100% HERE FOR IT! Tomato pie is now on my easy meal rotation, and I am betting your family will love it too.
This simple pie could be great for brunch, lunch, or dinner!
You can serve this pie room temp, warmed up, or however you desire. I highly reonlinemend serving a slice of tomato pie over a bed of fresh baby arugula greens with a sweet balsamic glaze drizzle. These extras are of course optional, but man is it over-the-top delish, I promise!
Here are some helpful tips when making fresh tomato pie:
- Let’s talk tomatoes! I used yummy heirloom tomatoes in my pie, but you can use Roma tomatoes, or any other variety you have on hand or prefer. If you have a garden, this is a great opportunity to utilize your tomato crop, or a visit to your local farmer’s market is a great spot to buy produce too.
- Getting as much of the moisture out of your tomatoes is a MUST! Otherwise, your tomato pie may end up watery. After very thinly slicing the tomatoes, I simply laid out the slices on a paper towel, added a few pinches of salt, and let them hang out for about 20 minutes, and blotted the top dry as well.
- I purchased a pie crust at the store for convenience, but of course, making your own would be a tasty option instead. My teammate Erica prefers the frozen deep-dish pie crust in the freezer section!
- I am using a few different types of cheeses here, but you can change it up and use other types! Gruyere, goat cheese, feta, or Monterrey Jack are a few other ones to consider adding.
- This is an excellent meatless or vegetarian meal option, but I have also seen variations of tomato pie featuring cooked bacon on the top, which sounds like an awesome take on a BLT!
Tomato Pie
yield: 6 SERVINGS
prep time: 30 MINUTES
cook time: 40 MINUTES
total time: 1 HOUR 10 MINUTES
Layers of sliced tomato get baked with fresh basil, onion, and a cheesy mayo mixture for a savory pie.
Ingredients
For the pie:
- 1 store-bought pie crust
- 3-4 large heirloom tomatoes (about 1 1/2 pounds)
- 4 green onions, thinly sliced
- 1/2 cup basil, sliced
- 3/4 cup real mayo
- 1 cup parmesan cheese, shredded
- 1 1/2 cups mozzarella cheese, shredded
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup sharp cheddar cheese, shredded (divided)
For serving *optional:
- 5 oz. container baby arugula
- balsamic glaze
Directions
1
Par-bake your pie crust in a 9-inch pie plate according to package instructions. I baked mine at 400 degrees for 10 minutes. Let it cool.
2
Thinly slice the tomatoes and place them on a sheet pan covered with a paper towel. Try to remove the seeded watery portion as much as possible. Lightly salt and let drain for about 15-20 minutes. Use paper towel to blot from the top as well.
3
Meanwhile in a small mixing bowl, mix together the mayo, parmesan cheese, mozzarella cheese, garlic, salt, pepper and Italian seasonings.
4
Add 1/2 cup shredded sharp cheese to the bottom of the pie crust, and sprinkle evenly. This will add a layer to keep the crust from getting soggy.
5
Mix onion and basil together on the cutting board. Add a single layer of tomatoes to the pie. Add a layer of basil/onions. Repeat the layers a couple more times. Reserve a couple of slices to decorate the top of the pie if desired.
6
Preheat the oven to 350 degrees. Spread the mayo and cheese mixture on top of the pie. Add 1/2 cup of the remaining shredded cheddar cheese on top. Add a few slices of tomato to the top.
7
Place the pie in the oven and bake for 35-40 minutes until the cheese is bubbly and browned. Garnish with extra basil leaves.
8
To serve, add a handful of arugula, and plate the pie on top. Drizzle with a bit of balsamic glaze to taste. Enjoy!
What an amazing onlinebo of flavors and texture!
The creaminess of the cheesy top layer pairs so well with the tomatoes and crust. I love this served over greens as well.
I will admit I have one family member who isn’t crazy about roasted sliced tomatoes so this wasn’t for her, but the rest of us devoured it!
Here’s what my teammate Erica thought of this tomato pie recipe:
“I LOVE tomato pie and this recipe is so perfect! I have had it a few times now and there are TONS of ways to make it, but this is spot-on. It tastes so YUM! Don’t skip out on the arugula and balsamic glaze… they pair so well with the tomato pie. Not to mention, it’s so pretty that way. I can’t wait to make this at my next ladies brunch!
I also wanted to mention that I actually bought the frozen ready-made pie crusts in the tin to make it even easier. If going this route, make sure to grab the ‘deep dish’ ones! My Publix has them in the freezer section, and they are tasty.”
Make this avocado tomato feta salsa next with your ripe tomatoes!
