Tomato Pie
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Hands up if you’re ready to slice into a fresh, cheesy Tomato Pie! This gift to the savory pie world is about to be a top contender on your list of dinnertime favorites if it isn’t already up there. Made with fresh tomatoes, plenty of cheese, all baked in a buttery pie crust, I promise you won’t be able to stop at one slice.
The Best Tomato Pie Recipe
If you haven’t yet heard of tomato pie, I’m sure the name may have caught you off guard. Tomato… Pie? Stop that train of thought and just trust me, here. You’re going to want to try this recipe. The mixture of acidic tomatoes, fresh basil, ooey-gooey cheesy goodness; it’s everything you could dream of all in one bite. Even kids will lick their plates clean!
I mean, just look at those ingredients. What are you thinking of? Let me guess! Pizza! That’s right, this recipe is so similar to pizza, you’re going to have an “ooo” and “ahhh” moment that you thought “tomato pie” could ever steer you wrong. You can even use ingredients fresh from your garden to make this recipe even more special.
- Pie crust – Homemade or store-bought.
- Tomatoes – Any type you like best. Even cherry/grape tomatoes.
- Onion – White, yellow, Spanish, shallot, red or green.
- Basil – Freshly sliced.
- Cheese – Both sharp cheddar (substitute Monterey Jack, gouda, red Leicester) and mozzarella (substitute provolone).
- Mayonnaise – Store bought or homemade. Sub with sour cream/greek yogurt.
- Garlic powder – You can include other seasonings like smoked paprika, herbs, or blends like chili powder to change the flavor.
- Hot sauce – Any type you like.
- Salt & pepper – Season to taste.
- Prep: Preheat the oven to 450F. Prepare a 9″ pie dish with the pie crust.
- Prep tomatoes: Salt the tomatoes and set them aside to drain on a paper towel or kitchen towel lined plate for about 10 minutes. Carefully squeeze as much excess moisture out of the tomatoes with paper towel or the kitchen towel.
- Layer: the tomatoes, onion, and basil into the pie shell.
- Cheese mixture: Mix the cheeses, mayonnaise, garlic powder, hot sauce, salt, and pepper together. Spread this mixture over the tomatoes.
- Bake: for 25-30 minutes or until browned and bubbly. Let the pie cool down fully before slicing and serving.
How To Serve
Think of your tomato pie like any other savory pie or a quiche. This vegetarian dinner is hearty and filling on its own! If I plan on offering a side dish for this type of recipe, I’ll make a simple, light salad to go on the side. Let your pie be the shining star of the show!
Hunting for some salad ideas? Try these:
- Quinoa Salad
- Tabbouleh Salad
- Mushroom and Arugula Warm Salad
- Kale and Quinoa Salad with Lemon Vinaigrette
- Black Bean Corn Avocado Salad
- Kale Salad with Blueberry Vinaigrette
Leftovers
I usually keep the leftover pie in the pie dish, and wrap it well with plastic wrap to store in the fridge. You can also transfer the slices to an airtight container. It will last 4-5 days.
This pie is best enjoyed cold, so you can eat the sliced straight out of the fridge. If you’re looking for some meltiness in the cheese, feel free to microwave it for 10-20 seconds at a time until heated to your preference. You can also reheat in the oven. I suggest covering the pie dish with foil, and baking at 350F for 5-10 minutes.
Freezing
- Let the pie cool down to room temperature. Transfer it to the freezer, uncovered, and freeze for 20-30 minutes.
- Cover the pie dish well with both plastic wrap and foil. Place it back into the freezer, and it will last up to 6 months.
The reason for this two-step freezing process is to mitigate the separation of the cheese layer and prevent it, as much as possible, from creating an odd texture once thawed. Keep in mind both mayo and tomatoes don’t love the freezer, so it will be a bit different texture frozen vs freshly baked.
You can thaw the tomato pie overnight in the fridge, or pop it into the oven straight from the freezer. Preheat the oven to 350F, cover the pie dish with foil, and bake for 20-25 minutes.
Other Delicious Pies To Try
- Skillet Chicken Pot Pie
- Steak and Mushroom Pie
- Skillet Shepherd’s Pie
- Leftover Turkey Shepherd’s Pie
- Turkish Meat Pies
- Greek Savory Cheese Pie
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Tomato Pie
Video
Ingredients
- 1 9" pie crust
- 1 pound tomatoes (chopped)
- ½ medium onion (chopped)
- ¼ cup basil (fresh, chopped)
- 1 cup sharp cheddar (shredded)
- 1 cup mozzarella (shredded)
- ½ cup mayonnaise
- 1 teaspoon garlic powder
- 1 teaspoon hot sauce
- ¼ teaspoon salt (or to taste)
- ½ teaspoon pepper (or to taste)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Prep: Preheat the oven to 450F. Prep a 9" pie dish with the pie crust.
- Prep tomatoes: Salt the tomatoes and set them aside to drain on a paper towel or kitchen towel lined plate for about 10 minutes. Carefully squeeze as much excess moisture out of the tomatoes with paper towel or the kitchen towel.
- Layer: the tomatoes, onion, and basil into the pie shell.
- Cheese mixture: Mix the cheeses, mayonnaise, garlic powder, hot sauce, salt, and pepper together. Spread this mixture over the tomatoes.
- Bake: for 25-30 minutes or until browned and bubbly. Let the pie cool down fully before slicing and serving.
Equipment
Notes
- I usually keep the leftover pie in the pie dish, and wrap it well with plastic wrap to store in the fridge. You can also transfer the slices to an airtight container. It will last 4-5 days.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
