If you’re craving the perfect blend of summer comfort and irresistible cheesy goodness, this Best Tomato Pie is exactly what your table needs. Featuring juicy, ripe tomatoes nestled in a flaky crust and blanketed with a savory, creamy cheese topping, it’s a Southern classic that shines at backyard gatherings, brunches, or any simple weeknight meal. Each bite bursts with the flavor of peak-season tomatoes, fragrant basil, and sharp cheddar, making this the kind of recipe you’ll want to pass along to everyone you know. The Best Tomato Pie is pure, cozy happiness baked into a dish!
Ingredients You’ll Need
The beauty of this recipe is how a handful of simple, everyday ingredients create big flavor and unbeatable texture. Each one matters: the right tomatoes, a buttery crust, and a celebration of cheeses bring the Best Tomato Pie to vibrant life.
- Pie Crust (1 9-inch, homemade or store-bought): A sturdy, flaky base is key to holding all that juicy tomato filling.
- Ripe Tomatoes (4 large): Use tomatoes at their peak for the most intense, sweet-savory flavor in every bite.
- Salt (1 teaspoon): Essential for drawing out moisture from the tomatoes and highlighting their natural taste.
- Mayonnaise (1/2 cup): Adds creaminess and helps bind the cheesy topping for a luscious finish.
- Sour Cream (1/2 cup): Brings tang and lightness to balance the richness of the cheeses.
- Sharp Cheddar Cheese (1 cup, shredded): For bold flavor and that crave-worthy golden crust.
- Mozzarella Cheese (1/2 cup, shredded): Melts beautifully, offering a gooey texture and subtle creaminess.
- Green Onions (2, sliced): A gentle onion note that brightens the filling without overpowering.
- Fresh Basil (2 tablespoons, chopped): Adds freshness and color, echoing the best parts of summer.
- Black Pepper (1 teaspoon): Lends just the right hit of mild heat and complexity.
- Garlic Powder (1/2 teaspoon): Enhances the savory flavors without competing with the tomatoes.
How to Make Best Tomato Pie
Step 1: Prep and Blind-Bake the Crust
Preheat your oven to 375°F. If you’re using a refrigerated or homemade dough, roll it out and fit it into a 9-inch pie plate. Prick the bottom with a fork, line the crust with parchment paper, and fill it with pie weights or dried beans. Blind baking like this keeps the crust sturdy and helps prevent a soggy bottom when you add the tomato filling. Bake for 12 to 15 minutes, until it’s lightly golden around the edges, then set aside to cool completely while you work on the rest.
Step 2: Prepare the Tomatoes
Slice your tomatoes generously and lay them out on a double layer of paper towels. Sprinkle with salt, which coaxes out extra moisture (the enemy of a crisp pie!). Let them sit for about 10 minutes, then blot the tops dry with additional paper towels. Taking a bit of time for this step ensures that your Best Tomato Pie is never watery.
Step 3: Layer the Tomatoes
Gently arrange the prepared tomato slices in the cooled pie crust. Depending on the size of your slices, you may overlap them slightly or build two layers for extra tomato goodness. This step is all about creating that beautiful, juicy base your pie needs for ultimate flavor and color.
Step 4: Mix the Creamy Cheese Topping
In a medium bowl, combine the mayonnaise, sour cream, shredded cheddar, shredded mozzarella, green onions, chopped basil, black pepper, and garlic powder. Stir it all together until smooth and well blended. This mixture will melt into the tomatoes while baking, creating a soul-satisfying cheesy layer that’s honestly the hallmark of Best Tomato Pie perfection!
Step 5: Assemble and Bake
Spoon the cheese mixture over the tomatoes, spreading it evenly to the edges. (A small offset spatula works wonders for this!) Place the pie in your preheated oven and bake for 30 to 35 minutes, until the top is deeply golden and beautifully bubbly. The aroma at this point is just heavenly. Remove the pie and let it cool for at least 10 minutes before slicing. This resting time helps the cheesy filling set, giving you gorgeous, clean slices every time.
How to Serve Best Tomato Pie
Garnishes
For a show-stopping finish, sprinkle your Best Tomato Pie with a little extra chopped fresh basil or thinly sliced green onions just before serving. Their burst of color and freshness really set off the warm, cheesy topping and make your pie look as stunning as it tastes.
Side Dishes
This Southern staple pairs beautifully with a light green salad tossed in a tangy vinaigrette, a bowl of chilled cucumber soup, or simply some sweet corn on the cob. The richness of Best Tomato Pie is perfectly balanced by crisp, fresh veggies or a zippy fruit salad alongside.
Creative Ways to Present
Slice your pie into wedges and arrange them on a wooden board with small bowls of marinated olives or pickled vegetables. For brunch, serve with individual salad cups on the side. You can also bake mini versions in muffin tins for a charming appetizer at your next picnic or potluck — Best Tomato Pie can truly dress up or down for any occasion!
Make Ahead and Storage
Storing Leftovers
Leftover Best Tomato Pie will keep covered in the refrigerator for up to three days. Slice it into wedges, transfer to an airtight container (or tightly wrap the pie plate), and it’s ready for quick lunches or snacks straight from the fridge, whether you enjoy it cold or at room temperature.
Freezing
While it’s possible to freeze, Best Tomato Pie is at its prime when fresh. If you must freeze leftovers, wrap them tightly in plastic and foil. Note: the texture of the tomatoes and cheese might soften a bit upon thawing, but popping slices in the oven can help revive their appeal.
Reheating
For the tastiest results, reheat slices in a 350°F oven for about 10 minutes until warmed through and the crust crisps up again. Avoid the microwave if you can, as it tends to soften the crust. A quick oven reheat helps the creamy cheese topping regain that delightful, bubbly texture that makes the Best Tomato Pie so craveable.
FAQs
Can I use cherry or grape tomatoes for Best Tomato Pie?
Absolutely! Just slice them in half and arrange cut side down. They tend to be juicier, so make sure to salt and drain them as thoroughly as possible to prevent excess moisture in your filling.
Do I have to blind-bake the crust?
Blind baking is key to avoiding a soggy bottom. It gives you a head start on crispiness, especially when working with juicy tomatoes, so don’t skip this step if you want the classic texture of Best Tomato Pie.
Is there a gluten-free option for this recipe?
Yes! Simply substitute a gluten-free pie crust (homemade or store-bought) and ensure all other ingredients meet your dietary needs. The filling for Best Tomato Pie is naturally gluten-free, so it’s an easy swap.
What’s the best cheese variation if I want a little twist?
Go ahead and swap in pepper jack for a touch of heat or extra-sharp white cheddar for a punchier flavor. Even a sprinkle of grated Parmesan on top before baking gives your Best Tomato Pie a beautiful, golden crust and nutty finish.
Can I make Best Tomato Pie ahead of time?
Definitely. Assemble and bake the pie as instructed, then cool, cover, and refrigerate. Gently reheat in the oven before serving for spectacular results. It’s a fantastic recipe to make the night before a brunch or picnic!
Final Thoughts
Whether you’re already a lifelong fan or trying it for the first time, the Best Tomato Pie deserves a place on your table this season. With its beautifully layered tomatoes and melty, golden cheese topping, this is the kind of comforting, crowd-pleasing dish you’ll return to again and again. Go on, slice into the Best Tomato Pie and let every bite remind you why simple, classic recipes are always worth sharing.
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Best Tomato Pie Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
Indulge in the ultimate comfort food with this Best Tomato Pie recipe. A flaky pie crust filled with layers of ripe tomatoes and a creamy, cheesy topping, this Southern classic is sure to be a hit at any gathering.
Ingredients
Pie Crust:
- 1 9-inch pie crust (homemade or store-bought)
Filling:
- 4 large ripe tomatoes, sliced
- 1 teaspoon salt
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 2 green onions, sliced
- 2 tablespoons fresh basil, chopped
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder
Instructions
- Preheat the oven: Preheat the oven to 375°F.
- Blind bake the pie crust: Prick the crust with a fork, line with parchment, fill with pie weights or dried beans. Bake for 12–15 minutes, until lightly golden, then set aside to cool.
- Prepare the tomatoes: Slice the tomatoes and lay them on paper towels. Sprinkle with salt and let sit for 10 minutes to draw out excess moisture, then blot dry.
- Assemble the pie: Layer the tomato slices in the cooled pie crust.
- Make the cheese topping: In a medium bowl, stir together mayonnaise, sour cream, cheddar cheese, mozzarella cheese, green onions, basil, black pepper, and garlic powder until well combined.
- Add the topping: Spread the cheese mixture evenly over the tomatoes.
- Bake: Bake for 30–35 minutes, or until the topping is golden and bubbly.
- Cool and serve: Cool for at least 10 minutes before slicing and serving.
Notes
- This pie is best made with peak-season tomatoes for maximum flavor.
- To prevent a soggy crust, drain tomatoes well and use a sturdy crust.
- Leftovers can be stored in the fridge for up to 3 days and reheated in the oven.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course, Side Dish
- Method: Baking
- Cuisine: Southern, American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 30 mg
