If you’ve never tried the Best Tomato Pie, you’re in for a true Southern treat that bursts with vibrant flavors and comforting, cheesy goodness. Imagine layers of juicy ripe tomatoes, fragrant basil, decadent cheese, and a buttery, golden crust—all mingled together in each mouthwatering bite. Whether you’re working with a bounty of summer tomatoes or just craving something uniquely savory, this beloved dish brings warmth and a pop of color to any table. Trust me, after one slice, you’ll understand why this pie is a cherished favorite and why it really earns its title as the Best Tomato Pie.
Ingredients You’ll Need
The beauty of the Best Tomato Pie comes from its handful of simple, high-quality ingredients. Each one plays a starring role, working its magic to create that crave-worthy, savory pie that keeps everyone coming back for seconds. Here’s what you’ll need, along with tips to get the most out of every component:
- Ripe Tomatoes: Go for the freshest, juiciest large tomatoes you can find—heirloom or vine-ripened are especially flavorful.
- Salt: Not just a seasoning—it helps draw out excess moisture from the tomatoes, keeping the pie perfectly textured.
- Black Pepper: Adds a subtle kick and deepens the flavor of your tomato layers.
- Pre-baked Pie Crust: A crisp, golden pie crust sets the stage for all those delicious fillings and keeps the base from turning soggy.
- Green Onions: These add a gentle sharpness and a pop of color that lifts every bite.
- Fresh Basil: Don’t skip the basil—it brings a garden-fresh, aromatic quality that makes the tomatoes truly shine.
- Mozzarella Cheese: Melts beautifully and brings that classic “stringy cheese” factor we all love.
- Sharp Cheddar Cheese: Delivers a bold, tangy richness that perfectly complements the mellow tomatoes.
- Mayonnaise: Helps blend the cheeses together, lending a creamy smoothness on top.
- Parmesan Cheese: A dusting on top adds a nutty, golden finish that takes this pie over the top.
How to Make Best Tomato Pie
Step 1: Prep Your Tomatoes
Begin by slicing your large ripe tomatoes into quarter-inch thick rounds and arranging them on a couple layers of paper towels. Sprinkle them generously with salt—this little trick works wonders to draw out extra moisture, so your pie doesn’t end up soggy. Let them sit for ten minutes, then gently pat with more towels to soak up any remaining liquid. Properly prepped tomatoes will give your Best Tomato Pie the perfect, jammy texture.
Step 2: Layer the Pie
Grab your pre-baked 9-inch pie crust and prepare to build some irresistible layers. Start with half of the tomato slices, overlapping them slightly. Sprinkle on half the black pepper, half of your chopped green onions, and half of the fresh basil. Repeat this process with the remaining tomato slices, seasoning, onions, and basil, so every forkful is packed with those fresh, herby flavors.
Step 3: Make the Cheese Topping
In a bowl, mix together the shredded mozzarella, sharp cheddar, and mayonnaise until well combined. This cheesy mixture will be the crowning glory of your tomato pie, melting into a creamy, golden blanket that brings everything together. Gently spread the cheese mixture on top of the tomato layers, reaching to the edges.
Step 4: Add a Parmesan Finish
Sprinkle the grated Parmesan cheese evenly over the cheese topping. This not only adds that irresistible savory tang but also creates a bubbly, beautifully browned surface as the pie bakes. It’s the detail that makes your Best Tomato Pie look as fantastic as it tastes.
Step 5: Bake and Cool
Place your assembled pie in a preheated 350°F (175°C) oven and bake for 30 to 35 minutes. When the top is golden and bubbly, it’s ready! Take the pie out and let it cool for 10 to 15 minutes—this resting time helps the filling firm up, making it much easier to slice and ensuring those perfect, tidy wedges.
How to Serve Best Tomato Pie
Garnishes
The Best Tomato Pie sings with a little extra flourish. I love scattering a few more chopped fresh basil leaves or some thinly sliced green onions on top just before serving. A sprinkle of cracked black pepper or a drizzle of good olive oil also adds a lovely, finishing touch that makes each slice feel special.
Side Dishes
This pie pairs beautifully with simple salads—think a crisp green salad with lemon vinaigrette, or a cucumber and red onion salad for maximum refreshment. It’s also incredible alongside sweet corn on the cob, a chilled watermelon salad, or even some roasted potatoes if you’re feeling hearty. The Best Tomato Pie fits in wherever you need a crowd-pleasing, savory main.
Creative Ways to Present
Cut your Best Tomato Pie into slim wedges and serve as an appetizer at a garden party, or go big with generous slices as a centerpiece for a brunch buffet. For a fun twist, try making mini tomato pies in muffin tins—perfect for picnics or lunchboxes! No matter how you slice it, the colors and aroma will have everyone reaching for seconds.
Make Ahead and Storage
Storing Leftovers
Have a slice or two left? Lucky you! Let the pie come to room temperature, then cover it tightly with plastic wrap or foil. Store in the refrigerator for up to three days. The flavors often mingle and become even more delicious by the next day.
Freezing
If you’d like to freeze the Best Tomato Pie, it’s best to do so before baking. Assemble the pie in a freezer-safe dish, wrap tightly in several layers of plastic and foil, and freeze for up to one month. When you’re ready to enjoy, bake straight from frozen—just add a few extra minutes to the cooking time.
Reheating
To reheat, warm individual slices or the whole pie in a 350°F (175°C) oven until heated through—about 10 to 15 minutes. Avoid microwaving if possible; the oven will keep the crust crisp and the filling perfectly melty without making it soggy.
FAQs
Can I use store-bought pie crust instead of homemade?
Absolutely! A good-quality store-bought crust saves time and still delivers on flakiness and flavor. Just be sure to pre-bake it before assembling the Best Tomato Pie, so it doesn’t get soggy under the tomatoes.
Is it possible to make this pie gluten-free?
Yes—you can swap in a gluten-free pie crust. All the other Best Tomato Pie ingredients are naturally gluten-free, so everyone can enjoy this classic dish with the right substitution.
What tomatoes work best for this recipe?
Heirloom, vine-ripened, or large Roma tomatoes are perfect choices. They’re sturdy and packed with flavor. No matter what, always use tomatoes that are in season and fully ripe for that unbeatable freshness that makes the Best Tomato Pie shine.
Can I prepare Best Tomato Pie ahead of time?
Definitely! You can assemble the unbaked pie in advance and keep it covered in the fridge for up to 24 hours before baking. This makes it a fantastic option for meal prepping or entertaining on a tight timeline.
Why do I need to drain and salt the tomatoes?
Tomatoes naturally hold a lot of water, which can make your pie soggy if not managed right. Salting and draining draws out that excess moisture, giving your Best Tomato Pie a luscious, unified texture and the most concentrated tomato flavor.
Final Thoughts
If you’re looking for a dish that captures sunshine on a plate and delivers comfort with every cheesy bite, the Best Tomato Pie is ready to become your new classic. Gather your favorite tomatoes, invite some friends, and share the joy—one golden, gorgeous slice at a time!
Print
Best Tomato Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Description
Indulge in the delicious flavors of the South with this Best Tomato Pie recipe. Layers of ripe tomatoes, cheeses, and fresh herbs baked in a flaky pie crust create a savory dish perfect for summer gatherings.
Ingredients
Ingredients:
- 4 large ripe tomatoes, sliced 1/4 inch thick and drained on paper towels
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pre-baked 9-inch pie crust
- 1/2 cup chopped green onions
- 10 fresh basil leaves, chopped
- 1 cup shredded mozzarella cheese
- 1 cup shredded sharp cheddar cheese
- 1/2 cup mayonnaise
- 1 tablespoon grated Parmesan cheese
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C).
- Prepare the tomatoes: Lay the tomato slices on paper towels, sprinkle with salt, let sit for 10 minutes, then pat dry.
- Assemble the pie: Layer half of the tomato slices in the pie crust. Add pepper, green onions, and basil. Repeat with remaining tomatoes and seasonings.
- Prepare the cheese mixture: Mix mozzarella, cheddar, and mayonnaise. Spread over tomatoes.
- Bake: Sprinkle Parmesan cheese on top and bake for 30–35 minutes until golden and bubbly. Let cool before serving.
Notes
- Use heirloom or vine-ripened tomatoes for best flavor.
- Ensure tomatoes are well drained to prevent sogginess.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 4g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 40mg
