Tomato Pie is one of those recipes that you definitely want to keep on hand for this time of year.
Full of delicious, fresh tomatoes, sweet Vidalia onions, and cheesy goodness, there really couldn’t be anything wrong with tomato pie in my humble opinion.
It is perfect for serving warm for supper or a luncheon. Tomato pie just works for all sorts of occasions and everyone seems to love it. If they like tomatoes that is.
My brother-in-law, Roy, isn’t a fan of tomatoes, so I skip including this on the menu the times that I know we’re RVing together or they are coming by for supper. In reality though, I probably should plan to include it on the menu since that would leave a whole lot more for those of us who do love tomatoes.
I think that sounds like a brilliant plan. Don’t you?
If you’ve never made tomato pie, there are just a few tricks.
You’ll want to slice your tomatoes and then lay the tomato slices onto a paper towel lined baking sheet. Sprinkle your tomato slices with salt, cover them with another paper towel, and then allow them to rest for at least 15 minutes or so to allow a great deal of the moisture to drain onto the paper towels. While you are working on this step, you can start with the other parts of getting your tomato pie ready or you could’ve done this earlier in the day just letting your tomatoes rest on the paper towels so they are good and dry by supper time.
Okay, here’s the recipe for my Tomato Pie. I really think you’ll love it. Let me know!
Tomato Pie Recipe
Ingredients
- 1 9-inch unbaked pie crust
- 3 medium tomatoes, thinly sliced
- 1 teaspoon Kosher salt
- 1 sweet onion, thinly sliced
- 1 teaspoon ground black pepper
- 1 tablespoon olive oil
- 2 tablespoons chopped basil
- 1 cup grated cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup mayonnaise
Instructions
- Preheat oven to 425º F. Prepare pie crust for blind baking by placing unbaked pie crust into pie plate, crimping edges and pricking bottom and sides with a fork for venting. Then, line unbaked pie crust with a sheet of parchment paper and fill with dried beans. Bake pie crust until lightly golden brown, about 20 minutes. Remove from oven, remove dried beans and parchment paper (storing for later use) and set aside. Reduce oven to 350º F.
- In the meantime, spread tomatoes onto a baking sheet lined with paper towels. Sprinkle tomato slices with salt and then top with another layer of paper towels. Allow tomatoes to rest for at least 15 minutes to dry as much as possible.
- Layer tomatoes and onion slices in pie crust until filled. Sprinkle with black pepper and drizzle with olive oil. Sprinkle on chopped basil.
- Mix together cheddar and Parmesan cheeses in a small bowl with mayonnaise. Spread on top of Tomato Pie to ensure completely covered.
- Bake Tomato Pie at 350º F for approximately 40 minutes.
- Remove from oven and allow to rest for about 5 minutes before slicing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
Holy yum! This tomato pie looks amazing!
I was just saying that I can’t wait for fresh tomatoes around here. Tomato pie is my favorite!
I have a boatload of tomatoes in the fridge right now ready to get too ripe if I don’t make something with them. Going to do this!
Tomatoes never want to live in the fridge.
Sounds yummy. Red tomatoes, not green?
This will be perfect when my totatoes are ripe. I have 6 plants growing this year! Thank you…
LOVE the sound of this! I’ve been meaning to try tomato pie for a while now. Looks awesome!
I bought fresh tomatoes at the Chattanooga Market yesterday. I will have to try this. I think I will add it to my family beach week menu as well. Do you have a simple pie crust recipe. I would love to make a good crust.
I do, Mrs. Fuller. This pie crust really is a no-fail recipe.
https://addapinch.com/cooking/2012/11/17/pie-crust-recipe/
Tomato Pie sounds perfect for a beach meal!
I need to make one of these like today, I think it’s been at least a year since I’ve had one.
I love tomato pie! What does the mayo do for the pie besides acting like glue to bind the cheeses together?
It gives the “filling” a somewhat creamy or sauce-like texture and really helps accent the taste of the tomatoes; otherwise, it would be tomatoes topped with melted cheese. I love tomato pie!
Yummy! I’ve always wanted to try tomato pie, and this may be the one. Thanks for sharing, Robyn!