Description
This Best Tomato Pie recipe features a flaky pre-baked pie crust layered with juicy, salt-drained tomatoes, fresh onions, basil, and a creamy, cheesy topping made with sharp cheddar and Monterey Jack cheeses mixed with mayonnaise and hot sauce. Baked until golden and bubbly, this savory pie is a perfect summer dish showcasing ripe tomatoes and bold flavors.
Ingredients
Units
Scale
Pie Crust
- 1 (9-inch) pie shell (homemade or store-bought)
Filling
- 3 to 4 large tomatoes
- 1/2 teaspoon kosher salt
- 1/2 cup chopped yellow or red onion (about 1/3 onion)
- 1/4 cup thinly sliced basil
- 2 cups (8 ounces/225 g) grated cheese (combination of sharp cheddar and Monterey Jack, or Gruyere or Mozzarella)
- 1/2 cup mayonnaise
- 1 teaspoon Frank's Hot Sauce or Tabasco, or to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and place the rack in the center to ensure even baking.
- Pre-bake the crust: For store-bought crusts, follow package directions or bake for 8-10 minutes until lightly browned. For homemade crusts, press the dough into the pie plate, freeze for 30 minutes, then line with foil and weights. Bake for 15 minutes, remove foil and prick bottom with a fork, then bake another 10 minutes until golden.
- Prepare the tomatoes: Halve the tomatoes horizontally and squeeze out as much juice as possible. Roughly chop until you have about 3 cups. Sprinkle with kosher salt and place in a colander over a bowl to drain excess moisture while the crust is baking.
- Layer the pie: Spread the chopped onion evenly over the pre-baked crust. Squeeze out excess moisture from the tomatoes using paper towels, a clean dish towel, or a potato ricer, then spread the drained tomatoes over the onions. Sprinkle the basil slices evenly on top.
- Prepare cheese mixture and top: In a medium bowl, mix grated cheese, mayonnaise, hot sauce, and freshly ground black pepper. Spread this mixture evenly over the tomato layer.
- Bake the pie: Place the pie in the oven and bake at 350°F (175°C) for 25 to 45 minutes, or until the cheese topping is browned and bubbly.
Notes
- Use ripe, flavorful tomatoes for best results.
- Draining the tomatoes thoroughly is essential to avoid a soggy crust.
- Feel free to adjust the amount of hot sauce to suit your heat preference.
- Homemade pie crust yields the best texture but store-bought is a convenient alternative.
- Allow the pie to cool slightly before slicing to help it set.
Nutrition
- Serving Size: 1 slice (1/6 of pie)
- Calories: 320
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 35 mg
