Description
A delicious and savory tomato pie featuring a flaky pie crust filled with layers of seasoned tomatoes, onions, fresh basil, and a rich, creamy cheese mixture. Perfectly baked until bubbly and golden brown, this tomato pie is a comforting and flavorful dish ideal for summer gatherings or a delightful side for any meal.
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 pie shells, follow package directions or bake for 8-10 minutes until lightly browned. For homemade crusts, press into the pie plate and freeze for 30 minutes. Then press aluminum foil into the crust and add pie weights to prevent shrinking. Bake for 15 minutes, remove foil, poke holes with a fork, and bake for another 10 minutes.
- Prepare the tomatoes: Halve tomatoes horizontally and squeeze out as much juice as possible. Roughly chop them to yield about 3 cups. Sprinkle with kosher salt and place in a colander over a bowl to drain excess liquid while the crust bakes.
- Layer the pie: Spread chopped onions evenly over the pre-baked crust. Squeeze the drained tomatoes to remove remaining moisture and spread them over the onions. Sprinkle thinly sliced basil on top.
- Make the cheese mixture: In a bowl, combine grated cheese with mayonnaise, hot sauce, and freshly ground black pepper. Mix thoroughly and spread this mixture evenly over the tomato layer in the pie.
- Bake the pie: Place the assembled pie onto the center rack of the oven and bake at 350°F (175°C) for 25 to 45 minutes, or until the cheese topping is bubbly and browned to your liking.
Notes
- For best results, choose ripe yet firm tomatoes to reduce excess moisture.
- Squeezing out juice from tomatoes is essential to avoid a soggy crust.
- You can customize the cheese blend as preferred—Gruyere adds nuttiness, while cheddar and Monterey Jack provide sharpness and creaminess.
- Adjust hot sauce quantity to your preferred spice level.
- If using a frozen pie shell, allow longer pre-baking time to ensure thorough cooking.
Nutrition
- Serving Size: 1 slice (1/6 of pie)
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 26g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 40mg
