This Easy Homemade Tomato Pie is a delicious summer treat! With fresh tomatoes, cheese, and a flaky crust, it’s everything you want in one dish.
Honestly, it’s so good that I may or may not have eaten a whole pie by myself once. Don’t judge me! 😄 I love to serve it warm with a side salad for a perfect meal.
Ingredients & Substitutions
Pie Crust: I prefer using a refrigerated pie crust for its convenience. If you want a homemade touch, try making your own with flour, butter, and a bit of ice water. Gluten-free options are also available if needed.
Tomatoes: Ripe, juicy tomatoes make this pie shine. Heirloom tomatoes are fantastic, but you can use any type you have on hand, like Roma or vine-ripened. Just ensure they are fresh and flavorful!
Mayonnaise: This is what binds everything together and adds creaminess. If you’re looking for a lighter option, Greek yogurt works as a great substitute. It won’t taste exactly the same but will still be delicious.
Cheese: I love a mix of sharp cheddar and mozzarella for flavor and texture. If you’re vegan or lactose intolerant, many plant-based cheese alternatives can work as substitutes. Just make sure they melt well!
Bacon: Adding crumbled bacon gives a nice salty crunch, but it’s totally optional. You can leave it out or replace it with some diced bell peppers or mushrooms for a vegetarian twist.
How Do I Keep My Tomato Pie from Getting Soggy?
Soggy crusts can happen if the moisture from the tomatoes isn’t dealt with properly. Here’s how to avoid that:
- Slice tomatoes and sprinkle with salt, allowing them to sit for about 10 minutes. This draws out excess moisture.
- Make sure to drain the tomatoes or blot them with a paper towel to remove extra liquid before adding them to your pie.
- Prebaking the crust helps as well, giving it a head start in cooking.
These simple steps can help your pie maintain that perfect flaky crust, keeping it delightful in every bite!
Easy Homemade Tomato Pie
Ingredients You’ll Need:
- 1 refrigerated pie crust (9-inch)
- 3 large ripe tomatoes, sliced
- 1 teaspoon salt
- 1/2 cup mayonnaise
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup finely chopped green onions or chives
- 1 teaspoon dried basil or Italian seasoning
- Black pepper to taste
- Optional: 1/4 cup cooked and crumbled bacon
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and around 35-40 minutes for cooking. You’ll want to set aside about an hour to make this delightful dish—perfect for lunch or dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This way, it’s ready to bake your delicious pie when the time comes!
2. Prebake the Pie Crust:
Place your refrigerated pie crust in a 9-inch pie plate. Use a fork to prick the bottom of the crust several times, which helps prevent it from puffing up. Bake it in the oven for about 8-10 minutes until it just starts to set but isn’t browned. Once done, take it out and let it cool a bit.
3. Prepare the Tomatoes:
Lay the sliced tomatoes on a plate and sprinkle them with salt. Let them sit for about 10 minutes. This process helps draw out excess moisture from the tomatoes. After that, drain any liquid or gently blot them with a paper towel to avoid a soggy pie.
4. Mix the Filling:
In a mixing bowl, combine the mayonnaise, shredded cheddar cheese, mozzarella cheese, Parmesan cheese, chopped green onions (or chives), dried basil, and black pepper. If you’re adding bacon for some extra flavor, toss that in as well!
5. Assemble the Pie:
Spread a thin layer of the cheese mixture across the bottom of the cooled pie crust. Place half of the tomato slices on top. Then, spread half of the remaining cheese mixture over the tomatoes.
6. Layer and Top:
Now, add the rest of the tomato slices on top of that layer. Finally, cover everything with the remaining cheese mixture to finish off your pie!
7. Bake to Perfection:
Place the assembled tomato pie in the preheated oven and bake for about 30-35 minutes. You’ll know it’s ready when the cheese is bubbly and the top has a lovely golden color.
8. Cool and Serve:
Once out of the oven, let the pie cool for around 10 minutes before slicing into it. This will make serving a lot easier. Enjoy your perfectly baked tomato pie, either warm or at room temperature!
It’s as simple as that! Enjoy your delicious homemade tomato pie! 🍅🥧
FAQ – Easy Homemade Tomato Pie
Can I Use Fresh Herbs Instead of Dried Herbs?
Absolutely! Fresh basil, oregano, or thyme will elevate the flavor of your tomato pie. Just use about three times the amount of fresh herbs as you would dried herbs since fresh ones are less concentrated.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in the oven at 350°F (175°C) for about 10-15 minutes until heated through. This helps maintain that wonderful texture!
Can I Make Tomato Pie Ahead of Time?
Yes, you can prepare the pie and store it unbaked in the fridge for a day. Just cover it tightly with plastic wrap. When you’re ready to bake, simply remove the wrap and pop it in the oven. It might need a couple of extra minutes since it’s starting cold.
What Can I Substitute for Mayonnaise?
If you’re looking for a lighter alternative or a different flavor, Greek yogurt works well as a substitute for mayonnaise. You could also use sour cream or a blend of ricotta and cream cheese for a creamier texture!
