Best Tomato Pie Recipe

I absolutely love this Best Tomato Pie Recipe because it brings fresh summer flavors right into your kitchen, all wrapped up in a cheesy, savory pie that everyone asks for again and again. When tomatoes are at their peak, this pie is a total game-changer—juicy, tangy, and perfectly balanced with creamy cheese and hints of basil and spice. It feels like the ultimate homey dish that’s fancy enough for guests but easy enough for a weeknight.

When I first tried making this tomato pie, I was blown away by how the simple ingredients came together into something so irresistible. You’ll find that the crust stays perfectly crisp despite all the juicy tomatoes, and that’s thanks to a couple of little tricks I’m excited to share. Trust me, once you make this Best Tomato Pie Recipe, it’ll be on your regular rotation, whether it’s for brunch, a potluck, or dinner.

Ingredients You’ll Need

The ingredients in this Best Tomato Pie Recipe are simple but chosen carefully to complement each other perfectly. Fresh tomatoes bring juiciness, the mayo adds creamy tang, and the cheese binds everything together with that wonderful gooey texture.

• Pie shell: I usually pick up a good-quality store-bought crust to save time, but homemade crust works beautifully if you have one.
• Large tomatoes: Use ripe, firm tomatoes—heirloom or beefsteak varieties are my favorite for the best flavor and texture.
• Kosher salt: Helps draw out tomato juice and seasons the filling gently.
• Chopped onion: Adds a subtle bite and keeps the layers interesting; yellow or red onions both work well.
• Sliced basil: Fresh basil is key here; it brightens the pie and balances the richness.
• Grated cheese: Sharp cheddar pairs so nicely with Monterey Jack, but feel free to experiment with Gruyere or Mozzarella.
• Mayonnaise: It might sound unusual, but mayo makes the filling rich and creamy without being heavy.
• Hot sauce: A little Frank’s or Tabasco adds a subtle kick that wakes up the flavors.
• Freshly ground black pepper: For seasoning and that gentle peppery warmth.

Variations

I love how flexible this Best Tomato Pie Recipe is. Over time, I’ve experimented with different cheeses and seasoning tweaks, and you can easily customize it to fit your taste or dietary needs.

• Cheese Variations: Once, I swapped in Gruyere for a nuttier flavor, and it was a real crowd-pleaser.
• Herb Add-Ins: Sometimes I mix in fresh thyme or oregano along with the basil for a more complex herb profile.
• Make It Vegan: You can use vegan cheese and a mayo substitute to keep things dairy-free and still delicious.
• Spicier Kick: If you like heat, add a few dashes of cayenne or use a smoky chipotle hot sauce instead of Tabasco.

How to Make Best Tomato Pie Recipe

Step 1: Preheat and Pre-bake the Pie Crust

First things first—get your oven set to 350°F (175°C) and place the rack in the center. If you’re using store-bought crust, follow the package directions for prebaking, or bake it for about 8 to 10 minutes until it’s just a little browned. This prevents the crust from becoming soggy once the tomato filling goes in. If you’re making your own crust, freezing the pie shell for 30 minutes helps it hold its shape nicely during baking. Then line it with foil and pie weights (dry beans or rice work perfectly) before popping it in for 15 minutes. After that, remove the foil, poke a few holes with a fork to vent, and bake an additional 10 minutes.

Step 2: Prepare and Drain the Tomatoes

While the crust prebakes, slice your tomatoes in half horizontally and squeeze out as much juice as you can—that’s key to avoiding a soggy pie. Then roughly chop the tomatoes; you should get about 3 cups. Sprinkle the kosher salt over them and set them in a colander placed over a bowl to let even more liquid drain out as you prep the rest of the pie.

Step 3: Layer the Pie

Start by spreading the chopped onion evenly over your prebaked crust. Then gently squeeze the remaining moisture out of your tomatoes using paper towels, a clean kitchen towel, or even a potato ricer—I’ve tried them all, and the towel method works great if you’re in a pinch. Spread the drained tomatoes on top of the onions, then scatter the thinly sliced fresh basil over the tomatoes. These layers build flavor and texture so the pie comes together beautifully.

Step 4: Mix and Spread the Cheese Mixture

In a medium bowl, stir together your grated cheese, mayonnaise, hot sauce, and black pepper until everything’s well combined. This mixture is creamy, tangy, and adds richness that’s just perfect. Spread it evenly over the tomato and basil layer. I usually adjust the hot sauce to taste—start small, and add a bit more if you want some heat.

Step 5: Bake Until Golden and Bubbly

Pop your pie into the oven and bake at 350°F (175°C) for 25 to 45 minutes. You’re aiming for a bubbly, golden cheese topping with a nicely browned crust. I’ve noticed ovens vary, so start checking around 25 minutes to avoid overbaking. The edges will darken and the cheese will melt beautifully when it’s done.

How to Serve Best Tomato Pie Recipe

Garnishes

I usually sprinkle a few extra fresh basil leaves on top just before serving and sometimes add a little drizzle of good-quality olive oil. Sometimes a pinch of flaky sea salt on the warm pie really enhances that fresh tomato flavor. I like to keep it simple so the pie remains the star.

Side Dishes

Best Tomato Pie Recipe pairs beautifully with a crisp green salad dressed lightly with lemon vinaigrette or a crunchy cucumber salad. It also works great alongside grilled chicken or a light soup for an easy but satisfying meal.

Creative Ways to Present

For a special occasion, I’ve served this pie in mini tart pans for individual portions which guests loved—it looks charming and makes serving easier. Another fun presentation is layering the pie filling in a glass trifle bowl to show off the colorful layers for an eye-catching summer brunch.

Make Ahead and Storage

Storing Leftovers

I always store leftover tomato pie in an airtight container in the fridge; it keeps well for up to 3 days. The flavors actually deepen overnight, but to keep the crust from getting too soft, I recommend reheating rather than eating it cold.

Freezing

If you want to freeze leftovers, wrap individual slices tightly in plastic wrap and then foil before freezing. From my experience, frozen tomato pie is best eaten within 1-2 months for optimal flavor and texture.

Reheating

Reheating in a 350°F oven for about 10-15 minutes brings back that crisp crust and melty cheese perfectly. I avoid microwaving because it can make the crust soggy, and that’s a bummer for this pie.

FAQs

Final Thoughts

This Best Tomato Pie Recipe holds a special place in my kitchen because it captures the essence of summer so perfectly. I love sharing it with friends and family since it’s both comforting and elegant in its simplicity. If you’re looking for a recipe that’s fresh, cheesy, and packed with flavor—and one that brings everyone back for seconds—give this a try. I’m confident it’ll become one of your favorites too.

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