Description
This Best Tomato Pie recipe features a flaky pre-baked pie crust filled with juicy, ripe tomatoes, a savory mix of cheeses, fresh basil, onions, and a tangy mayonnaise and hot sauce dressing. Perfectly baked to meld the flavors, this savory pie is a delightful way to enjoy fresh summer tomatoes in a rich, cheesy, and flavorful pie.
Ingredients
Units
Scale
Pie Crust
- 1 (9-inch) pie shell (homemade or store-bought)
Filling
- 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
- 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 the oven to 350°F (175°C) and place the oven rack in the center position to ensure even baking.
- Prepare Pie Crust: If using a store-bought pie shell, pre-bake it according to package instructions or bake it for 8 to 10 minutes until lightly browned. If using a homemade crust, press it into a 9-inch pie plate and freeze for 30 minutes.
- Pre-bake Homemade Crust: Remove the frozen crust from the freezer, press aluminum foil into the crust to keep the sides in place, and fill it with pie weights such as dry beans or rice. Bake for 15 minutes to set the crust.
- Finish Baking Crust: Remove the foil and weights, gently poke small holes in the bottom of the crust with a fork to allow venting, then bake for an additional 10 minutes until the crust is fully cooked and golden.
- Prepare Tomatoes: Slice the tomatoes and sprinkle them with kosher salt. Let them sit to draw out excess moisture, which helps prevent a soggy pie.
- Mix Filling: In a bowl, combine the grated cheese, chopped onions, thinly sliced basil, mayonnaise, hot sauce, and freshly ground black pepper. Stir well to blend all ingredients evenly.
- Assemble Pie: Layer the salted tomato slices in the pre-baked pie crust. Spoon the cheese and mayo mixture evenly over the tomatoes, gently pressing it down to cover them.
- Bake Pie: Bake the assembled pie at 350°F (175°C) for about 30 to 35 minutes, or until the filling is bubbly and the cheese is melted and golden brown.
- Cool and Serve: Allow the tomato pie to cool slightly before slicing. Serve warm or at room temperature.
Notes
- Salting the tomatoes helps reduce excess moisture, which prevents a soggy crust.
- Use a mix of cheeses like sharp cheddar and Monterey Jack or substitute with Gruyere or Mozzarella to customize the flavor.
- Pre-baking the pie crust is crucial for a crisp base that holds up to the juicy tomatoes.
- Adjust the amount of hot sauce to your preferred spice level or omit for a milder taste.
- Leftovers can be refrigerated and eaten within 2 days; reheat gently to maintain texture.
Nutrition
- Serving Size: 1 slice (1/6 of pie)
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 26 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 35 mg
