Tomato Pie: A Celebration of Summer’s Bounty

Short Description

Tomato Pie is a quintessential summer dish that showcases the vibrant flavors of ripe, homegrown tomatoes. Layered with fresh herbs, savory cheeses, and a creamy topping, all nestled within a flaky pie crust, this recipe transforms simple ingredients into a delightful meal. Whether served warm or at room temperature, Tomato Pie is a testament to the joys of seasonal cooking.

Why You’ll Love This Recipe

• Seasonal Delight: Perfect for utilizing an abundance of garden-fresh tomatoes.

• Flavorful Layers: Combines the sweetness of tomatoes with the richness of cheeses and the freshness of herbs.

• Versatile Serving Options: Ideal as a main course, side dish, or even a brunch item.

• Make-Ahead Friendly: Can be prepared in advance and served at your convenience.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 5–6 medium ripe tomatoes

• 1 deep-dish pie crust

• 1 cup shredded mozzarella cheese

• 1 cup shredded sharp cheddar cheese

• 1 cup mayonnaise

• 1/3 cup grated Parmesan cheese

• 1/2 teaspoon garlic powder

• Salt and freshly ground black pepper, to taste

• Fresh basil leaves, chiffonade

• Sliced green onions

• Cooked and crumbled bacon (optional)Tastes Better From Scratch@judyschickens

Directions

1. Preheat Oven: Set your oven to 350°F (175°C).

2. Prepare Tomatoes: Slice tomatoes into 1/4-inch thick slices. Place them between layers of paper towels to absorb excess moisture. Let them sit for about 10 minutes.

3. Pre-Bake Crust: Prick the bottom of the pie crust with a fork. Bake for 12–13 minutes until lightly golden. Remove from oven and let it cool slightly.

4. Mix Topping: In a bowl, combine mozzarella, sharp cheddar, mayonnaise, Parmesan, and garlic powder. Stir until well blended.

5. Assemble Pie:

   • Layer tomato slices over the bottom of the pre-baked crust.

   • Season with salt and pepper.

   • Sprinkle with fresh basil, green onions, and bacon if using.

   • Repeat layering if necessary.

   • Spread the cheese-mayonnaise mixture evenly over the top.

6. Bake: Place the assembled pie in the oven and bake for 30–35 minutes, or until the top is golden and bubbly.

7. Cool and Serve: Allow the pie to rest for at least 15 minutes before slicing. Serve warm or at room temperature.Simply Recipes

Servings and Timing

• Servings: 6–8

• Preparation Time: 20 minutes

• Cooking Time: 45 minutes

• Total Time: 1 hour 5 minutesAllrecipes+10Vogue+10The Guardian+10

Variations

• Herb Variations: Substitute basil with thyme or oregano for a different flavor profile.

• Cheese Options: Try using Gruyère or Fontina in place of cheddar for a unique taste.

• Crust Alternatives: Use a whole wheat or gluten-free crust to accommodate dietary preferences.

• Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the cheese mixture for added heat.

Storage/Reheating

• Storage: Store leftover Tomato Pie in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat slices in a 350°F (175°C) oven for 10–15 minutes until warmed through. Avoid microwaving, as it may result in a soggy crust.Saving Room for Dessert

FAQs

How do I prevent the crust from becoming soggy?

Ensure that the tomato slices are well-drained and patted dry before assembling the pie. Pre-baking the crust also helps create a barrier against moisture.

Can I use store-bought tomatoes?

While homegrown tomatoes offer superior flavor, high-quality store-bought tomatoes can be used. Opt for vine-ripened or heirloom varieties for the best taste

Tomato Pie: A Celebration of Summer’s Bounty

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• Author: Olivia
• Total Time: 1 hour 10 minutes
• Yield: Serves 6–8

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Description

This Tomato Pie is the ultimate celebration of summer’s best homegrown tomatoes. With layers of juicy sliced tomatoes, fresh basil, green onions, and a rich cheese-mayo topping baked in a flaky deep-dish crust, this savory pie is a must-make during peak tomato season. Keywords: tomato pie recipe, Southern tomato pie, summer tomato dish, fresh tomato tart, homegrown tomato pie.

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Ingredients

• 5-6 medium homegrown tomatoes, thickly sliced (1/4″)

• 1 deep-dish pie crust

• Salt and pepper, to taste

• Fresh basil, cut into chiffonade

• Sliced green onions

• Cooked bacon, crumbled (optional)

Cheese Topping (for 1 pie):

• 1 cup shredded mozzarella cheese

• 1 cup shredded sharp cheddar cheese

• 1 cup mayonnaise

• 1/3 cup grated Parmesan cheese

• 1/2 teaspoon garlic powder

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Instructions

1. Prepare Tomatoes: Slice tomatoes and place between layers of paper towels. Let sit for 20–30 minutes to draw out moisture.

2. Prebake Crust: Prick the bottom of the pie crust with a fork. Bake at 350°F (175°C) for 12–13 minutes until lightly golden. Cool slightly.

3. Make Cheese Topping: In a bowl, mix mozzarella, cheddar, mayonnaise, Parmesan, and garlic powder until well combined.

4. Assemble the Pie:

   • Lay tomato slices in a single layer over the crust.

   • Season with salt and pepper.

   • Sprinkle with basil, green onions, and bacon (if using).

   • Add another layer of tomato slices and repeat seasoning and toppings.

5. Top and Bake: Spread the cheese topping evenly over the top of the pie.

6. Bake: Return to oven and bake at 350°F for 30–35 minutes, or until bubbly and golden on top.

7. Cool and Serve: Let cool for 10–15 minutes before slicing. Serve warm or at room temperature.

Notes

• Do not refrigerate tomatoes before or after slicing—cold drains their flavor.

• For a crispier bottom crust, blind bake with pie weights.

• This pie is even better the next day after flavors meld—serve leftovers cold or gently reheated.

• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Category: Dinner, Side Dish
• Method: Baking
• Cuisine: American