Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Tomato Pie Like You’ve Never Known Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 26 reviews
  • Author: Melanie
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings
  • Category: Pie
  • Method: Baking
  • Cuisine: American Southern
  • Diet: Vegetarian

Description

This Tomato Pie recipe offers a deliciously savory twist on traditional tomato dishes, combining a flaky homemade pie crust with layers of seasoned tomatoes, sharp and creamy cheeses, and fresh basil. Par-baking the crust ensures a crisp base that holds up against juicy tomatoes, while a rich mayonnaise and cheese mixture adds luscious texture and flavor. With a golden, bubbly top and a fresh basil garnish, this pie is perfect as a summer appetizer, side dish, or light main course.

Ingredients

Scale

Pie Crust

  • 1 9-inch Homemade Pie Crust
  • 1 tablespoon cornmeal

Tomato Mixture

  • 1 teaspoon kosher salt
  • 4 large tomatoes (4 cups chopped, about 1 1/2 lbs)
  • 1/2 cup yellow onion (chopped)
  • 1/4 cup fresh basil (sliced)

Mayo-Cheese Mixture

  • 3/4 cup mayonnaise
  • 1 clove garlic (smashed and minced)
  • 1/4 teaspoon cayenne pepper (or up to 1/2 teaspoon)
  • Fresh ground black pepper (to taste)
  • 1/2 cup sharp cheddar cheese (shredded, for mayo mixture)
  • 1/2 cup mozzarella cheese (shredded, for mayo mixture)
  • 1/2 cup gruyere cheese (shredded, for mayo mixture)

Topping Cheese

  • 1/4 cup sharp cheddar cheese (to top the pie)
  • 1/4 cup mozzarella cheese (to top the pie)
  • 1/4 cup gruyere cheese (to top the pie)

Garnish

  • Fresh basil (to garnish)

Instructions

  1. Make the Pie Crust. Prepare 1 9-inch homemade pie crust according to your favorite recipe or use store-bought. Roll out and fit into your pie pan, chill thoroughly before par-baking.
  2. Par-Bake the Crust. Blind bake the crust with pie weights until partially cooked, then remove weights and bake another 3-4 minutes to set the base. Remove from oven and cool.
  3. Prepare Tomatoes. Choose Roma or Beefsteak tomatoes that are firm and not overly juicy. Remove stems and cores, cut in half crosswise, and seed thoroughly to remove juice and seeds.
  4. Chop Tomatoes. Dice the seeded tomato flesh into bite-sized pieces until you have about 4 cups.
  5. Salt Tomatoes. Transfer chopped tomatoes to a colander and sprinkle with 1 teaspoon kosher salt. Stir well and let drain over a bowl, stirring occasionally to help release excess liquid while you prepare other ingredients.
  6. Preheat Oven. Set oven to 375°F and place a large baking sheet or pizza stone on the center rack to heat.
  7. Layer Base Ingredients. Sprinkle 1 tablespoon cornmeal evenly over the bottom of the par-baked pie crust. Spread 3/4 cup shredded sharp cheddar cheese on top, then evenly layer 1/2 cup chopped yellow onion and 1/4 cup chopped fresh basil.
  8. Mix Mayo-Cheese Spread. In a bowl, combine 3/4 cup mayonnaise, minced garlic, cayenne pepper, fresh black pepper, and a total of 1 1/2 cups shredded cheese (1/2 cup each of sharp cheddar, mozzarella, and gruyere). Stir well until creamy and thick.
  9. Dry Tomatoes. Lay paper towels on a flat surface and spread the salted tomatoes in a single layer, pressing gently with more paper towels to absorb excess moisture.
  10. Assemble Tomato Layers. Add half of the dried tomatoes evenly over the basil layer in the pie crust.
  11. Spread Mayo Mixture. Use a spatula to evenly distribute the thick mayo-cheese mixture over the tomatoes in the pie.
  12. Add Remaining Tomatoes. Layer the remaining dried tomatoes on top of the mayo mixture.
  13. Add Cheese Topping. Sprinkle 1/4 cup each of sharp cheddar, mozzarella, and gruyere cheese over the top layer of tomatoes.
  14. Protect Pie Crust Edges. Make a pie crust shield by cutting a circular hole in a folded square of aluminum foil and place it around the edges of the crust to prevent over-browning during baking.
  15. Bake the Pie. Place the prepared pie on the preheated baking sheet or pizza stone and bake at 375°F for 40 to 45 minutes. Begin checking 5-10 minutes early and remove the pie shield if edges have browned sufficiently. Bake until the top cheese is golden and bubbly but crust edges remain protected.
  16. Cool. Remove pie from oven and let cool on a rack for 15 to 30 minutes to set before slicing.
  17. Serve and Garnish. Serve slices warm or at room temperature, garnished with fresh basil leaves.
  18. Store Leftovers. Cover cooled pie tightly and refrigerate for up to 5 days. Note that the crust may become soggy the longer it is stored.

Notes

  • Use firm tomato varieties like Roma or Beefsteak to avoid soggy crust from excess juice.
  • Do not skip salting and draining the tomatoes; this step removes extra moisture to keep the crust crisp.
  • Par-baking the crust ensures it stays firm and avoids sogginess during filling baking.
  • Feel free to adjust the types and proportions of the cheeses according to your taste preferences.
  • The pie crust shield is important to protect the edges from burning while allowing the top to brown nicely.
  • Leftover pie is best eaten within 5 days and stored in the refrigerator.
  • Allow cooling before slicing to help the filling set and improve sliceability.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://flavorfestkitchen.com/tomato-pie-like-youve-never-known-recipe/