Tomato Pie Recipe – Ripe summer tomatoes, herbs, and cheese make up this delicious savory pie. The first time I tried this recipe I was sold! A tomato pie is a perfect addition to your summer menu. It’s a great make-ahead recipe and tastes great fresh out of the oven or chilled. If you have fresh tomatoes and are looking for a new recipe to try I encourage you to give this Tomato Pie Recipe a try!
Why we Love this Tomato Pie Recipe
Summertime often gives us an abundance of juicy fresh tomatoes. This recipe is a unique and creative way to use up some of those extra tomatoes. The crisp cheesy topping is simple to mix up and really makes the dish! It’s the perfect dish to bring to a picnic, bbq, or party – it always impresses!
Equipment You’ll Need to Make Tomato Pie
A good serrated tomato knife. I have had this knife for years. I love how easily it slices through tomatoes.
PIE PLATE – I love to use my prettiest pie plate for this recipe.
PIE WEIGHTS or dry beans – You’ll want these when you prebake your crust.
What to Serve with Tomato Pie
I often eat Tomato Pie as an entree, it’s especially great for lunch. Many people wonder what to serve with Tomato Pie if you are serving it as a side dish. Below are some ideas that go well with this tomato pie recipe.
BURGERS or BBQ Sandwiches are our favorite dishes to serve with tomato pie. Rather than serving the traditional potato salad at your next cookout, try adding this tomato pie to your menu!
SOUP is a great option! We love a fresh vegetable soup, like my Minestrone Quinoa Soup.
SALAD are another great food to pair with tomato pie. Just mix up some fresh greens and top with a mild vinegarette and you have a complete meal.
BEEF OR PORK ROAST work well with this recipe. When you are making a heavier meal like a roast or even a roasted chicken, this tomato pie recipe makes a nice and light side dish.
Ingredients You’ll Need
FRESH TOMATOES– Choosing the right tomatoes for this recipe can really make or break this recipe (although it really is a forgiving recipe, so don’t worry!) I love to mix my tomatoes to get a variety of textures and tastes. Heirloom tomatoes are sometimes the best. I am careful to choose tomatoes that are meatier – less seedy, so Roma tomatoes are usually a good choice too. The key is to remove as much liquid as possible, so you will see in the instructions that it’s important to prepare your tomatoes well.
SALT – This may seem like a very minor ingredient but it’s more important than you might think. We only use pink Himalayan salt now. It tastes great and apparently is very good for you. The salt in this recipe is important to help pull the excess water out of the tomatoes, so don’t skip that step!
BASIL – If you have access to fresh basil I highly recommend that you use it for this recipe.
PIE CRUST – Homemade is nice but this is a great recipe to take advantage of a premade frozen pie crust or using a refrigerated crust. No pie shaming allowed! If you really want to do-it-yourself my friend Lydia has a great easy recipe for making pie crust from scratch.
How to make Tomato Pie
STEP 1: Preheat the oven to 375°.
STEP 2: Prepare pie crust and press it into a 9″ pie plate
Line piecrust with aluminum foil or parchment paper. Weigh down by filling with pie weights or dried beans to keep the pie shell from bubbling up.
STEP 3: Place chopped tomatoes in a single layer on paper towels. Sprinkle with salt and let sit for 20-30 minutes.
STEP 4: Bake at 375° for 15-20 minutes until slightly browned. Remove weights and cool completely.
STEP 5: Dry off tomatoes and squeeze out excess water (super wet tomatoes will make for a soggy pie crust)
STEP 6: Mix mayonnaise, cheeses, and optional hot sauce.
STEP 7: Layer diced onions and tomato in a cooled pie crust, and season with salt, pepper, and basil.
STEP 8: Top with mayonnaise mixture and sprinkle with additional basil. (optional)
STEP 9: Using foil, shield the edges of piecrust to avoid burning. Bake at 375° for 30-40 minutes until lightly browned.
STEP 10: Let cool for at least 20 minutes before serving.
- 1 9-inch Pie Shell
- 1/2 cup Red Onion, diced
- 3-4 Roma tomatoes Cut in half horizontally and chopped. You should have about 3 cups.
- 1/4 cup sliced fresh basil
- 1 1/2 cup Gruyere Cheese, grated
- 1/2 cup Parmesan Cheese, grated
- 3/4 cup Mayonnaise
- Salt and pepper to taste
- Hot Sauce (optional)
- Preheat oven to 375°.
- Place chopped tomatoes in a single layer on paper towels. Sprinkle with salt and let sit for 20-30 minutes.
- Prepare pie crust and press into a 9" pie plate
- Line piecrust with aluminum foil or parchment paper. Weigh down by filling with pie weights or dried beans to keep the pie shell from bubbling up.
- Bake at 375° for 15-20 minutes until slightly browned.
- Remove weights and cool completely.
- Dry off tomatoes and squeeze out excess water (super wet tomatoes will make for a soggy pie crust)
- Mix mayonnaise, cheeses, and optional hot sauce.
- Layer diced onions and tomatoes in cooled pie crust. Season with salt, pepper, and basil.
- Top with mayonnaise mixture.
- Sprinkle with additional basil. (optional)
- Using foil, shield the edges of piecrust to avoid burning.
- Bake at 375° for 30-40 minutes until lightly browned.
- Let cool for at least 20 minutes before serving.