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
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.
Notes
- Use firm, ripe tomatoes for best results.
- Heirloom varieties add beautiful color.
- This pie can be served warm, room temperature, or chilled.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course, Side Dish
- Method: Baking
- Cuisine: Southern, American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 4 g
- Sodium: 510 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 25 mg
