Use all those lovely summer tomatoes from the garden in this tomato pie recipe! It’s a straightforward but delectable side dish that may also be served as a vegetarian entrée. Try blue cheese and fennel, Swiss cheese and thyme, gouda and dill, or any of your other favorites. You may even alter the cheeses and flavor to your preferences.
| Prep Time: | 25 mins |
| Cook Time: | 40 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 1 9-inch pie pastry
- 3 tomatoes, thinly sliced
- 2 teaspoons salt
- 3 cloves garlic, minced
- ¼ cup chopped fresh basil
- ½ cup shredded Cheddar cheese
- ½ cup shredded mozzarella cheese
- ¼ cup mayonnaise
Instructions
- Preheat the oven to 450 degrees F (230 degrees C). Press pie pastry into a 9-inch pie pan; prick the bottom and sides with a fork.
- Bake in the preheated oven until lightly browned, 10 to 12 minutes. Remove from the oven and cool completely; reduce the oven temperature to 350 degrees F (175 degrees C).
- While the crust is cooling, place tomato slices in a single layer in a colander; sprinkle with salt. Let sit for about 10 minutes to release moisture. Blot excess moisture with a paper towel.
- Arrange 1/2 of the tomatoes in a layer over the bottom of the cooled crust, overlapping the slices. Sprinkle with 1/2 each of the garlic, basil, Cheddar, and mozzarella. Repeat layers once more, then spread mayonnaise over the top.
- Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes. Cool on a wire rack.
Nutrition Facts
| Calories | 222 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 5 g |
| Sodium | 828 mg |
| Sugars | 2 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
I used home grown tomatoes and could not find basil at the store, so I used cilantro. This pie was delicious. Easy to make. We both loved it. Excellent directions. Thank you.
I introduced by boyfriend to tomato pie with this recipe. He loved it! I removed the seeds and used 2 garlic cloves. I piled my tomatoes pretty high.
Delicious
You definitely don’t need 2 tsp of salt more like 1/2 tsp. I’d bake on the bottom rack and I would bake for 40-45 minutes.
Used a dehydrator to insure juicy tomatoes didn’t create a soggy pie crust. Used beef pepperoni in lieu of bacon.
Definitely a keeper! I did pre bale crust for 10 minutes so it wasn’t soggy. I am not a big oregano fan so think i will skip it next time.
Simple and fabulous! Love the fresh tomatoes. This is the perfect recipe! Oh my! Easy, quick, very inexpensive lunch or supper!
Awesome-one of hubby’s favorites with his garden tomatoes! Thanks for sharing!
Loved it, used Roma tomatos (less moisture) and used minced garlic from a jar. I loved this recipe and will make it many more times!
I make this with tomatoes grown at home every year. Always a favourite
Very good! Made this a few times this last time we layered zucchini and tomatoes and it was delicious! Easily adaptable but an excellent tomato pie!
I really liked this recipe. I used cheddar and gouda cheese.
I made with shredded cheddar and it was very tasty. Definitely need to cool so it settles.
I made 4 different variations of this with a variety of beautiful heirloom tomatoes. One using the recipe to the letter, one adding onions thyme and oregano, one adding bacon, onion and Asiago and one using chipotle cheddar, fresh sliced jalapeños, bacon, onions and thyme. The jalapeño pie was definitely my favorite and the first to go at the party but they were all amazing. I think I will try adding cucumber and feta with some dill next time. Thanks so much for the awesome recipe!
Love this!
I really enjoyed this!! The fresh basil set it off!!
Place tomatoes in a single layer of a colander; sprinkle with salt. Let sit for about 10 minutes to release moisture. Blot excess moisture with a paper towel. Spread ¼ cup grainy mustard on bottom of pre-baked pie shell. Arrange 1 layer of tomato slices around the bottom of the cooled pie crust, overlapping the slices. Sprinkle half the “Montreal seasoning salt”or “herbs de provence” and half the basil onto tomato layer. Sprinkle half the Cheddar cheese (or cottage cheese) and half the mozzarella cheese over basil layer. Repeat layering with remaining tomatoes, garlic, basil, Cheddar cheese (cottage cheese, and mozzarella cheese.
Awesome taste with home grown tomatoes and Tulsa basil! I added some green onions on bottom layer, and parmesean cheese on top.
wonderful. The first time I made it, I thought it was too salty so I halved the amount of salt.
Absolutely delicious – I tweaked this and utilized chopped Vidalia onion around a quarter cup or so instead of the garlic and added a teaspoon of dried oregano sprinkling half of the onion and oregano on each layer before the cheese. Also good if you add some bacon bits on each layer for a bit of a BLT if you’re looking for a bit of added flavor to it. ? I also used canola mayonnaise to cut down on some of the fat and calories. ?Quick and easy needed this for an impromptu dinner with our friends they raved about it as did my husband! This is definitely a recipe I will be making often.
Great! My husband even made a point of saying this one “is a keeper”. I definitely plan to make it again.