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–+ servings
Tomato Pie

Juicy Tomato Pie: A Savory Summer Slice You’ll Love

Enjoy this juicy and customizable tomato pie, bringing together fresh tomatoes, creamy cheese, and a flaky crust for a delightful summer dish.
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Prep Time 30 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: dinner
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 3 cups Fresh Tomatoes Ripe varieties like beefsteak, heirloom, or Roma recommended
  • 1 cup Onions Use yellow or sweet onions
  • 1 cup Fresh Basil Substitute with dried herbs if fresh isn’t available
For the Creamy Mixture
  • 1 cup Cheddar Cheese Feel free to swap for your favorite cheese
  • ½ cup Mayonnaise Use vegan mayo for a dairy-free version
  • 1 tablespoon Hot Sauce Adjust to taste for desired heat level
  • ½ teaspoon Black Pepper Fresh cracked pepper works best
For the Crust
  • 1 each Pie Crust Use store-bought or make your own, pre-bake to prevent sogginess

Equipment

  • oven
  • Pie Dish
  • mixing bowl
  • Foil
  • Pie Weights

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Prepare your pie crust.
  2. Pre-bake the crust for 8-10 minutes for store-bought or 15 minutes with foil and weights for homemade.
  3. Wash and slice fresh tomatoes, sprinkle with salt, and let drain for 10-15 minutes to avoid sogginess.
  4. Spread chopped onions over the pre-baked crust, then layer drained tomato slices and sprinkle fresh basil.
  5. In a separate bowl, mix cheddar cheese, mayonnaise, hot sauce, and black pepper until smooth, then spread over the tomatoes.
  6. Bake the pie for 25 to 45 minutes until golden and bubbly.
  7. Let rest for a few minutes, garnish with fresh basil and olive oil before serving.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 22gProtein: 8gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 500mgPotassium: 400mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Pre-baking the crust prevents sogginess, and draining the tomatoes is crucial for texture. Watch the pie closely during the last baking minutes to prevent overcooking.

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