Description
This Best Tomato Pie recipe is a delicious savory pie featuring ripe tomatoes, fresh basil, and a rich cheese mixture baked to golden perfection in a flaky pie crust. Perfect for a light lunch or as a side dish for dinner, it combines the freshness of seasoned tomatoes with creamy, melted cheese and a hint of heat from hot sauce.
Ingredients
Units
Scale
Pie Crust
- 1 (9-inch) pie shell (homemade or store-bought)
Tomato Filling
- 3 to 4 large tomatoes
- 1/2 teaspoon kosher salt
- 1/2 cup chopped yellow or red onion (about 1/3 onion)
- 1/4 cup thinly sliced basil
Cheese Mixture
- 2 cups (8 ounces/225 g) grated cheese (combination of sharp cheddar and Monterey Jack, or Gruyere or Mozzarella)
- 1/2 cup mayonnaise
- 1 teaspoon Frank’s Hot Sauce or Tabasco, or to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat the Oven: Heat your oven to 350°F (175°C) and position the oven rack in the center for even baking.
- Pre-bake the Pie Crust: For store-bought crusts, follow the package instructions or bake for 8-10 minutes until lightly browned. For homemade crusts, press the crust into the pie plate and freeze for 30 minutes. Then, line the crust with aluminum foil and fill with pie weights such as dry beans or rice. Bake for 15 minutes, remove the foil and weights, poke holes with a fork for venting, and bake an additional 10 minutes.
- Prepare the Tomatoes: Halve the tomatoes horizontally and squeeze out as much juice as possible to avoid a soggy pie. Roughly chop the tomatoes to yield about 3 cups, sprinkle with kosher salt, and set in a colander over a bowl to drain while the crust bakes.
- Assemble the Filling: Spread the chopped onion evenly over the bottom of the pre-baked pie shell. Thoroughly squeeze excess moisture from the chopped tomatoes using paper towels, a dish towel, or a potato ricer, then spread the tomatoes over the onions. Sprinkle the sliced basil evenly on top.
- Make Cheese Mixture and Top Pie: In a medium bowl, combine the grated cheese, mayonnaise, hot sauce (Frank’s Hot Sauce or Tabasco), and freshly ground black pepper. Spread this cheese mixture evenly over the tomato layer.
- Bake the Pie: Place the pie in the preheated oven and bake at 350°F (175°C) for 25 to 45 minutes, until the top is browned and bubbly.
Notes
- To prevent a soggy crust, be sure to drain and squeeze excess moisture from the tomatoes thoroughly.
- You can use any cheese you prefer; sharp cheddar and Monterey Jack provide a nice balance, while Gruyere or Mozzarella will give a different flavor profile.
- Adjust the amount of hot sauce according to your preferred spice level.
- This pie is best served warm or at room temperature.
- Homemade pie crusts benefit from freezing before baking to keep their shape and texture.
Nutrition
- Serving Size: 1 slice (1/6 of pie)
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0.2g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg
