Summertime tomatoes, fresh basil, onions, and cheese layered in a flaky pie crust and baked till golden. What could be better?
My love for tomato pie started about four years ago when I was looking for ways to use all of the tomatoes growing in my garden. Making sauce and canning the extras is always great, but I wanted something more interesting. When I stumbled across a recipe for tomato pie, I was hooked.
Since that first year, I’ve made dozens of tomato pies. For me, it’s the ultimate taste of summertime: perfectly ripe garden tomatoes and herbs paired with a buttery crust and a rich, cheesy topping. It’s great for just about any meal, too. An ideal brunch option, it’s also fantastic for lunch with a soup or salad, or as a side dish at dinnertime. We like it for breakfast with a side of bacon or sausage. No matter when or where you serve it, know that it will go fast. People love this pie!
The key to a great tomato pie is removing as much moisture from your tomatoes and onions as possible. No one wants a tomato pie swimming in liquid and making your pie crust soggy. Salting the vegetables, letting them sit, and then pressing the water out will help ensure you end up with a pie, not a soup.
Like any recipe, adjust it to your liking. Try different cheeses or herb blends – whatever pleases your palate. Experimenting with different tomatoes is also fun. Some that we use include Brandywine beefsteak, Early Girl, and the Hughs variety yellow heirloom.
If you haven’t had the pleasure of indulging your taste buds in this light but decadent slice of summertime, I hope you’ll give it a try!
Summertime Tomato Pie
Ingredients
- 1 9-inch, deep dish pie crust prebaked (homemade or store bought)
- 2 lbs. tomatoes thinly sliced
- 1 small yellow onion thinly sliced
- 2 teaspoons salt
- freshly ground pepper to taste
- 3 cloves garlic minced
- 1/4 cup chopped fresh basil
- 1 cup shredded cheddar cheese divided
- 1 cup shredded mozzarella cheese divided
- 1/2 cup mayonnaise
Instructions
- Preheat oven to 350℉.
- Place sliced tomatoes and onions in a single layer in a colander or on wire racks placed over rimmed baking sheets; sprinkle with salt. Let sit for 1-2 hours to release moisture.
- Blot excess moisture with cotton or paper towels (be sure to remove as much moisture as possible without crushing the tomatoes and onions).
- Arrange one layer of tomatoes on the bottom of the cooled pie crust, overlapping the slices. Add half of the onion on top. Sprinkle with half the garlic, half the basil, and 1/4 cup of the cheese. Season with freshly ground black pepper to taste. Repeat layering with remaining tomatoes, onion, garlic, and basil.
- Mix the remaining 1 ½ cups of cheese with the mayonnaise, dollop on top of the pie and gently spread around.
- Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes. Allow to cool for 10-20 minutes on a wire rack before slicing.
- Serve warm and refrigerate any leftovers.
Notes
- If you don’t grow your own tomatoes or herbs, try getting them from a farmer’s market or a generous neighbor. The grocery store always works, but just-picked yields the best flavor.
- When sweating the tomatoes and onions, try to keep them from overlapping, which can make it difficult for them to release their moisture. A single layer works best.
- Experiment with your favorite mix of tomatoes. Heirloom varieties offer beautiful color and beefsteaks bring amazing flavor and texture.
- The amount of mayonnaise you use can be adjusted to your preference. This recipe calls for 1/2 cup, though I’ve used less (down to 1/3 cup). Some recipes call for a full cup, which is a bit much for me, but if you like extra richness, go for it!
- Spreading the mayonnaise-cheese mixture can be a bit tricky. Dollop it around the pie and then use an offset spatula to “connect the dots.” If you don’t have an offset spatula, a knife or silicone spatula works, too.Â