Description
This Best Tomato Pie recipe features a flaky pre-baked pie crust loaded with layers of salty tomatoes, sweet onions, fresh basil, and a creamy, cheesy topping with a hint of spice. Baked until bubbly and golden, it’s a perfect savory pie for summer gatherings or a delicious side dish.
Ingredients
Units
Scale
Pie Shell
- 1 (9-inch) pie shell (homemade or store-bought)
Tomato Layer
- 3 to 4 large tomatoes
- 1/2 teaspoon kosher salt
- 1/2 cup chopped yellow or red onion (about 1/3 onion)
- 1/4 cup thinly sliced basil
Cheese Mixture
- 2 cups (8 ounces/225 g) grated cheese (combination of sharp cheddar and Monterey Jack, or Gruyere or Mozzarella)
- 1/2 cup mayonnaise
- 1 teaspoon Frank's Hot Sauce or Tabasco, or to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and place the oven rack in the center position for even baking.
- Pre-bake Pie Crust: If using a store-bought pie shell, pre-bake according to package instructions or bake for 8 to 10 minutes until lightly browned. For homemade crust, press it into the pie plate and freeze for 30 minutes, then line with foil and fill with pie weights. Bake for 15 minutes, remove foil and weights, poke holes in the bottom with a fork, and bake another 10 minutes to ensure a crisp crust.
- Prepare Tomatoes: Halve the tomatoes horizontally and squeeze out as much juice as possible. Roughly chop to yield about 3 cups. Sprinkle with kosher salt and let drain in a colander over a bowl while crust is baking.
- Layer Onions and Tomatoes: Spread chopped onions evenly over the pre-baked pie shell. Squeeze excess moisture out of the drained tomatoes using paper towels, a clean dish towel, or a potato ricer, and then spread them over the onions. Sprinkle thinly sliced basil evenly on top of the tomatoes.
- Make Cheese Mixture: In a medium bowl, combine the grated cheese, mayonnaise, hot sauce (Frank’s or Tabasco), and freshly ground black pepper to taste. Mix well until combined.
- Top and Bake: Spread the cheese mixture evenly over the tomato layer. Place the pie on the center rack of the preheated oven and bake for 25 to 45 minutes until the cheese topping is browned and bubbly.
- Serve: Allow the pie to cool slightly before slicing. Enjoy warm or at room temperature as a main dish or a side.
Notes
- To prevent a soggy crust, make sure to thoroughly drain and squeeze out excess moisture from the tomatoes before layering.
- Feel free to experiment with different cheese combinations like Gruyere, Mozzarella, or a sharp Cheddar-Monterey Jack blend for varied flavor.
- If you don’t have pie weights, dry beans or rice work well to keep the crust from shrinking during pre-baking.
- This pie can be served warm or at room temperature, making it ideal for potlucks and picnics.
Nutrition
- Serving Size: 1 slice (1/6 pie)
- Calories: 320
- Sugar: 4g
- Sodium: 420mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 35mg
