Name: Best Tomato Pie Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Southern
Ingredients: 1 9-inch pie crust (store-bought or homemade); 4 medium ripe tomatoes, sliced; 1 tsp salt; 1/2 cup onion, finely diced; 1/2 cup fresh basil leaves, chopped; 1 1/4 cups shredded mozzarella cheese; 1/4 cup grated Parmesan cheese; 1/2 cup mayonnaise; 1/2 tsp garlic powder; 1/4 tsp black pepper; 1 tbsp olive oil

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Bursting with the vibrant taste of sun-ripened tomatoes and a savory, cheesy filling, the Best Tomato Pie is nothing short of a love letter to summer. Imagine a flaky golden crust cradling sweet, juicy tomatoes layered with fragrant basil and a dreamy, melty cheese topping. Whether you’re serving it as a main dish or a showstopping side, this Southern classic transforms simple ingredients into something downright magical. Every bite is proof that sometimes, the best dishes really are the ones you can’t help but share.

Ingredients You’ll Need

The beauty of the Best Tomato Pie lies in just how each ingredient shines, letting their natural flavors mingle and complement one another. Nothing fancy here—just a handful of pantry staples and fresh summer favorites working together to create pure comfort on a plate.

Pie crust: The crisp, buttery base for your pie—store-bought for convenience or homemade if you’re feeling inspired!
Ripe tomatoes: Four medium tomatoes bring sweetness, acidity, and amazing color to every slice.
Salt: Essential for drawing out excess moisture from the tomatoes and boosting all the big, bright flavors.
Onion: Finely diced for just the right hint of savory depth—yellow or sweet onions work beautifully here.
Fresh basil: This fragrant, chopped herb guarantees every bite tastes gloriously fresh and summery.
Mozzarella cheese: Shredded mozzarella melts into a gooey, creamy layer that holds everything together.
Parmesan cheese: A grating of Parmesan sharpens every mouthful and adds irresistible savoriness.
Mayonnaise: Blended with cheese, it creates a rich, ultra-creamy topping that’s signature to the Best Tomato Pie.
Garlic powder: Just a touch adds a mellow aromatic flavor—skip fresh garlic to keep the topping smooth.
Black pepper: A pinch of freshly ground pepper sharpens the overall taste.
Olive oil: Drizzled on top for an extra layer of richness and the perfect golden finish.

How to Make Best Tomato Pie

Step 1: Blind Bake the Pie Crust

Begin by preheating your oven to 375°F. Roll out your 9-inch pie crust and gently fit it into your pie plate. Prick the bottom with a fork—this keeps it from puffing up—and line it with parchment paper and pie weights. Bake it for 10 minutes, then remove the weights and parchment and bake an additional 5 minutes. You’ll want a lightly golden and crisp crust ready to hold your delicious filling. Let your crust cool completely before assembling the pie to prevent sogginess later on.

Step 2: Prep the Tomatoes

While the crust is cooling, take your sliced ripe tomatoes and lay them out on a layer of paper towels. Sprinkle the slices with salt and let them rest for about 10 minutes. This simple step draws out excess moisture (nobody wants a soggy pie!), intensifying the tomato flavor. After 10 minutes, gently pat the tomato slices dry with additional paper towels.

Step 3: Make the Creamy Cheese Topping

In a small mixing bowl, combine the mayonnaise, shredded mozzarella, grated Parmesan, garlic powder, and black pepper. Stir everything together until evenly blended. This mixture is the secret to the Best Tomato Pie’s famously gooey, irresistible topping—it bakes up golden, bubbly, and packed with flavor.

Step 4: Assemble the Pie

To layer, scatter the finely diced onions and chopped basil across the cooled pie crust. This base of herbs and sharp onion adds depth to every forkful. Arrange your salted, dried tomato slices in an even, slightly overlapping layer over top. Finish by spreading the creamy cheese-mayo mixture over the tomatoes—don’t worry about perfection, just ensure it covers the whole surface. Drizzle the top with a tablespoon of olive oil for richness and a gorgeous bake.

Step 5: Bake Until Bubbly

Pop your assembled pie into the oven and bake for 30 to 35 minutes. The magic happens as the cheese topping melts, bubbles, and transforms into a golden, savory crown. The filling should be hot and the cheese deeply golden brown in spots. Let the pie cool for at least 10 minutes before slicing—this rest time helps everything set up, making for picture-perfect slices every time.

How to Serve Best Tomato Pie

Garnishes

A scattering of freshly sliced basil or a sprinkle of extra Parmesan on top takes the Best Tomato Pie from homey to restaurant-worthy. If you like a pop of color, a few halved cherry tomatoes or a swirl of olive oil on the finished pie looks absolutely stunning on the table.

Side Dishes

Pair your Best Tomato Pie with a light green salad tossed in lemon vinaigrette, some roasted asparagus, or a chilled cucumber salad for a well-rounded meal. It’s also dreamy alongside grilled chicken or simple roasted fish if you want to make it the star of a larger spread.

Creative Ways to Present

Dazzle your guests by baking the pie in individual ramekins for adorable single servings, or try slicing smaller wedges to serve as finger-friendly appetizers at a party. And if you’re feeling bold, stack those slices tall and finish with a drizzle of balsamic glaze for an extra-special presentation.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store cooled slices in an airtight container in the refrigerator. The Best Tomato Pie keeps well for up to 3 days, and the flavors only deepen with time, making next-day lunches something to look forward to.

Freezing

While this pie tastes best fresh, you can freeze it: wrap cooled slices tightly in plastic wrap and foil, then freeze for up to 2 months. Keep in mind the texture will be softer upon thawing, but it still makes a fantastic quick lunch or snack.

Reheating

To reheat, place slices on a baking sheet and warm them in a 350°F oven for 10-15 minutes, until hot and bubbly. This method helps maintain the crust’s crispness far better than the microwave, letting you revive your Best Tomato Pie with that just-baked magic.

FAQs

Can I use different types of tomatoes in this recipe?

Absolutely! Heirloom tomatoes are a lovely way to add color and sweetness, while Roma or plum tomatoes yield a pie with less moisture. Use what’s freshest and most flavorful for the season.

Is it okay to use dried basil instead of fresh?

Fresh basil really makes the Best Tomato Pie pop, but in a pinch, one teaspoon of dried basil can be used. Add it to the cheese mixture so the flavor blends throughout the pie.

What can I substitute for mayonnaise?

If mayonnaise isn’t your thing, sour cream or Greek yogurt are fantastic alternatives that will still give your topping a creamy, tangy lift—just expect a slightly different texture.

Can I make this gluten-free?

Yes! Swap the traditional pie crust for your favorite gluten-free crust, either homemade or store-bought. The rest of the ingredients are naturally gluten-free, so everyone can get a slice of the action.

Why does my tomato pie sometimes come out watery?

Tomatoes hold a lot of moisture, which is why salting and draining is key. Take the extra time to dry them well and always let your pie rest a bit after baking for cleaner, firmer slices.

Final Thoughts

Give the Best Tomato Pie a spot at your table and let its Southern charm win over your tastebuds. You’ll love how such friendly, familiar ingredients join together in a dish that feels both special and comforting. Trust me—it’s a recipe that begs to be shared, again and again!

Best Tomato Pie Recipe

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4.8 from 29 reviews

Author: admin
Total Time: 1 hour 5 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

Indulge in the deliciousness of the Best Tomato Pie, a savory Southern favorite that combines fresh tomatoes, cheeses, and herbs in a flaky pie crust. This recipe is sure to become a go-to for family gatherings and potlucks.

Ingredients

Scale

Pie Crust:

1 9-inch pie crust (store-bought or homemade)

Filling:

4 medium ripe tomatoes, sliced
1 tsp salt
1/2 cup onion, finely diced
1/2 cup fresh basil leaves, chopped
1 1/4 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 cup mayonnaise
1/2 tsp garlic powder
1/4 tsp black pepper
1 tbsp olive oil

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Instructions

Preheat the Oven: Preheat oven to 375°F.
Blind Bake the Pie Crust: Prick the pie crust with a fork, line with parchment, fill with pie weights, bake for 10 minutes. Remove weights and bake an additional 5 minutes until lightly golden. Let cool.
Prepare the Tomatoes: Place tomato slices on paper towels, sprinkle with salt, let sit for 10 minutes to release moisture. Pat dry.
Prepare the Filling: In a small bowl, mix mayonnaise, mozzarella, Parmesan, garlic powder, and black pepper until combined.
Assemble the Pie: Layer onions and basil over the cooled pie crust. Add tomato slices, then spread the cheese and mayonnaise mixture on top. Drizzle with olive oil.
Bake: Bake for 30–35 minutes until golden and bubbly. Let rest for 10 minutes before slicing.