Fresh Tomato Pie
Experience the classic Southern comfort of Fresh Tomato Pie, a savory masterpiece that celebrates the vibrant flavors of peak-season tomatoes. This easy-to-make recipe combines layers of juicy, ripe tomato slices, fresh basil, and a rich topping of creamy mayonnaise blended with sharp cheddar and melty mozzarella cheese, all nestled in a perfectly flaky pre-made pie crust. With just 25 minutes of prep, this tomato pie is baked to golden perfection, creating a bubbling, cheesy delight with a crispy crust that’s ideal for brunch, lunch, or dinner. Make it a show-stopping dish by garnishing with a touch of fresh basil before serving. Perfect for garden harvests, summer gatherings, or simply indulging in a rustic yet refined flavor combination, this Fresh Tomato Pie is sure to become a family favorite!
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Recipe Information
Ingredients
- 4 large ripe tomatoes
- 1 teaspoon salt
- 1 9-inch pre-made pie crust
- 1 cup shredded mozzarella cheese
- 1 cup shredded sharp cheddar cheese
- 1 cup mayonnaise
- 10 large leaves fresh basil leaves
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C).
Slice the tomatoes into 1/4-inch thick rounds. Place the slices on a paper towel-lined baking sheet, sprinkle with 1 teaspoon of salt, and let them sit for 20 minutes to draw out excess moisture. Pat dry with paper towels.
While the tomatoes are draining, fit the pre-made pie crust into a 9-inch pie dish and flute the edges if desired. Prick the bottom with a fork and bake for 10 minutes. Remove from the oven and let it cool slightly.
In a small bowl, mix together shredded mozzarella and cheddar cheeses with the mayonnaise until well combined. Set aside.
Layer the pie crust with half of the tomato slices, overlapping slightly. Sprinkle with freshly torn basil leaves and a pinch of black pepper. Drizzle half of the olive oil over the tomatoes.
Add the remaining tomato slices and repeat the layering with basil, black pepper, and olive oil.
Spread the cheese and mayonnaise mixture evenly over the top of the tomatoes, spreading it all the way to the edges of the crust.
Bake the tomato pie in the preheated oven for 30-35 minutes, or until the top is golden brown and bubbling.
Allow the pie to cool for at least 10 minutes before slicing and serving. Garnish with extra basil if desired.
Nutrition Facts
Calories |
3985 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 318.5 g | 408% | |
| Saturated Fat | 74.0 g | 370% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 437 mg | 146% | |
| Sodium | 5339 mg | 232% | |
| Total Carbohydrate | 218.5 g | 79% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 21.1 g | ||
| Protein | 76.7 g | 153% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1717 mg | 132% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1912 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
