Filled with a cheddar cheese mixture layered in between thick slices of summer tomatoes makes this the best tomato pie. There’s no better way to close out summer than making this delicious southern recipe.
Tomato season is underway, and creating a dinner that is fresh with tomatoes is at the top of the list. Try this sausage tomato gnocchi, this yummy creamy tomato basil chicken, or this delicious creamy tomato Italian parmesan chicken for more tomato recipes!
The Best Tomato Pie Recipe
Tomato pie is a summer staple and one we enjoy all the time. The basic ingredients in this simple and delicious recipe are mainly the same for all, but there are several different ways to prepare it. One this is for certain though, every end of summer should include this delicious recipe.
Tomato pie is fresh and delicious and goes with just about anything. It’s a great way to use up all of those tomatoes that are exploding in the garden (anyone else trying to find all of the tomato recipes to use those up?!). Plus, it’s a fun twist on a pie. I love that it’s savory and used as the main dish for dinner. Trust me. You don’t want to miss this!
Ingredients in Tomato Pie
This savory pie is made of just a few basic ingredients, most of which you probably have on hand. The key is choosing super firm tomatoes! Use your fingertips to gently squeeze the tomatoes to test their firmness. Check out the recipe card at the bottom of the post for exact ingredient measurements.
- 9-inch Pie Shell: You can use a store-bought pie shell if you’re looking to make this recipe quickly, or you can make a delicious one of your own like this pie crust.
- Fresh Tomatoes: The firmer the tomatoes, the better. If the tomatoes are too soft, they’ll have way too much moisture, which will make your pie soggy.
- Salt: This helps to drain any additional water.
- Fresh Basil: Basil and tomato are a match made in heaven! I highly recommend using fresh basil leaves if you can.
- Cheddar Cheese: You can use pre-shredded cheddar cheese for this recipe, but shredding it from a block makes it slightly softer, and it melts perfectly into the pie.
- Mayonnaise: The mayo slightly holds this pie together and adds some delicious flavor. Try making your own with this recipe!
- Seasonings: Salt, pepper, and garlic powder and the main spices for this recipe. However, you can easily add in some more such as paprika and chili powder if you like a spicier version.
How to Make Tomato Pie
This pie comes together easily, and it is a great lunch or dinner menu option. It’s fresh and has the classic flavors of basil and tomato, which no one will be able to resist!
- Prep: Preheat the oven to 350ºF and if making from scratch, prepare the pie dough.
- Slice and Coat: Slice the tomatoes to about 1/4-inch in thickness and arrange them in a single layer on a paper towel-lined baking sheet. Coat the tomatoes in salt and cover again with another layer of paper towels. Let sit for 10 minutes.
- Combine: In a medium bowl ,combine the shredded cheese, mayonnaise, fresh basil, and spices together until mixed well. Set aside.
- Layer: Place the 9-inch pie shell into your pie dish and arrange a single layer of sliced tomatoes on the bottom. Cover the tomatoes with half of the cheese mixture and repeat this step.
- Finish Layering: Layer the last of the tomato slices on top, overlapping is okay, and firmly press them into the pie. This helps the ingredients come together.
- Bake: Place the pie into the oven and bake for 35 to 45 minutes, until the cheese begins to bubble and the edges of the crust turns a golden brown.
Which Tomatoes are Best for Tomato Pie?
The standard beefsteak or plum tomatoes work best for tomato pie because they’re not as juicy as tomatoes such as heirlooms. Make sure to choose tomatoes that are firm to touch and not soft. If you really want to use heirloom tomatoes, then you absolutely can! Just also make sure they’re super firm. If you choose tomatoes that are too soft, it will be hard to remove the water content, and your pie will turn out soggy.
Can I use a Store-Bought Pie Crust?
Yes! If you’re short on time or just don’t want to hassle with making a crust, then a store-bought crust will work just as well. There is one trick I always like to use, though, and that’s to double up the crust. Purchase a dough that comes with two shells and layer one right on top of the other in your pie dish. This makes for an extra thick crust.
How to Store Leftover Tomato Pie
Tomato pie leftovers are SO delicious. Plus, they keep for quite a few days so it makes a great lunch the next day too!
- In the Refrigerator: Once your pie has cooled, then you can wrap it in plastic wrap and store it in your fridge. It will last about 4-5 days.
- To Reheat: You can reheat your tomato pie in the microwave or even in the oven at 325 degrees for 5-10 minutes. We also don’t even mind eating a slice of it cold!
What to Serve with Tomato Pie
Strawberry, Pear, and Apple Spinach Salad
The Best Tomato Pie
Ingredients
- 1 9-inch pie shell
- 6 large tomatoes very ripe
- 1 tablespoon Sals
- 8 ounces shredded cheddar cheese
- 1/2 cup mayonnaise
- 1/4 cup fresh basil chopped
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
Instructions
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Preheat the oven to 350ºF and if making prepare the pie dough.
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Slice the tomatoes to about 1/4-inch in thickness and arrange them in a single layer on a paper towel-lined baking sheet. Coat the tomatoes in salt and cover again with another layer of paper towels. Let sit for 10 minutes.
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In a medium bowl combine the shredded cheese, mayonnaise, fresh basil, and spices together until mixed well. Set aside.
-
Place the 9-inch pie shell into your pie dish and arrange a single layer of sliced tomatoes on the bottom. Cover the tomatoes with half of the cheese mixture and repeat this step.
-
Layer the last of the tomato slices on top, overlapping is okay, and firmly press them into the pie. This helps the ingredients come together.
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Place the pie into the oven and bake for 35 to 45 minutes, until the cheese begins to bubble and the crust turns a golden brown.
Notes
Nutrition
from The Recipe Critic https://ift.tt/KcReg3B
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