Tomato Pies
Experience the ultimate comfort food with this savory Southern-inspired Tomato Pie recipe, a true celebration of summer's juiciest ripe tomatoes layered into a golden, flaky pie crust. This vibrant dish combines the tangy richness of fresh tomatoes, the aromatic freshness of basil and parsley, and a luscious, melty topping made with sharp cheddar, mozzarella, and creamy mayonnaise. Perfectly seasoned with kosher salt and a drizzle of olive oil, every bite is bursting with flavor. Quick to prepare and baked to bubbly perfection in just 35 minutes, this Tomato Pie is an irresistible addition to any meal, whether served warm, at room temperature, or chilled. Ideal for brunches, potlucks, or weeknight dinners, it’s the kind of dish that turns simple ingredients into an unforgettable classic.
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Recipe Information
Ingredients
- 1 piece pie crust (store-bought or homemade)
- 4 large ripe tomatoes
- 0.5 teaspoon kosher salt
- 0.5 cup mayonnaise
- 1 cup shredded sharp cheddar cheese
- 0.5 cup shredded mozzarella cheese
- 0.25 cup fresh basil leaves
- 2 tablespoons fresh parsley (chopped)
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C).
Roll out the pie crust and press it into a 9-inch pie pan. Trim any excess edges and use a fork to poke holes across the bottom to prevent bubbling.
Bake the empty pie crust for 10 minutes, then remove it from the oven and set aside to cool slightly.
Slice the tomatoes into 1/4-inch thick rounds. Place them on a paper towel-lined surface and sprinkle with kosher salt to draw out excess moisture. Let them sit for 10 minutes, then pat them dry with more paper towels.
In a small bowl, mix the mayonnaise, shredded sharp cheddar cheese, and shredded mozzarella cheese until well combined.
Layer the tomato slices in the pre-baked pie crust, overlapping slightly. Sprinkle fresh basil leaves and chopped parsley over the tomatoes.
Spread the cheese and mayonnaise mixture evenly over the top of the tomatoes. Use a spatula to ensure the filling completely covers the tomatoes.
Drizzle olive oil over the top and sprinkle with freshly ground black pepper.
Bake the tomato pie in the preheated oven for 25–30 minutes, or until the top is golden brown and bubbly.
Allow the pie to cool for 10 minutes before slicing and serving. Enjoy warm, at room temperature, or chilled!
Nutrition Facts
Calories |
2957 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.5 g | 278% | |
| Saturated Fat | 57.6 g | 288% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 279 mg | 93% | |
| Sodium | 2630 mg | 114% | |
| Total Carbohydrate | 199.0 g | 72% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 21.9 g | ||
| Protein | 63.6 g | 127% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1337 mg | 103% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1946 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.
