Summertime Tomato Pie
Garden-fresh tomatoes, basil, and onion layered with shredded cheese and served up in a flaky crust - yum! Tomato pie is a wonderful way to use summer-ripe tomatoes from your garden or local market. It's great for breakfast, lunch, or dinner, too.The key to a successful tomato pie is removing as much liquid from the tomatoes and onions as possible. Use your favorite pie crust recipe or store bought version and bake till golden brown. Enjoy!
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 tsp. salt
- freshly ground pepper to taste
- 3 cloves garlic minced
- ¼ cup chopped fresh basil
- 1 cup shredded cheddar cheese divided
- 1 cup shredded mozzarella cheese divided
- ½ 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 ¼ cup of the cheese. Season with freshly ground black pepper to taste. Repeat layering with remaining tomatoes, onion, garlic, basil, and ¼ cup cheese.
- Mix the remaining 1½ cups of cheese with the mayonnaise, dollop on top of the pie and gently spread around (see notes for tips on spreading).
- 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.
Nutrition Facts
Summertime Tomato Pie
Amount per Serving
Calories
322
% Daily Value*
Fat
23
g
35
%
Saturated Fat
6
g
38
%
Trans Fat
0.03
g
Polyunsaturated Fat
7
g
Monounsaturated Fat
8
g
Cholesterol
20
mg
7
%
Sodium
847
mg
37
%
Potassium
344
mg
10
%
Carbohydrates
20
g
7
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
9
g
18
%
Vitamin A
1118
IU
22
%
Vitamin C
17
mg
21
%
Calcium
154
mg
15
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.