Easy Tomato Pie
It’s peak tomato season, and with our homegrown tomatoes, basil & onions available at our roadside stands & CSA’s, this recipe is a must! It’s as simple as layering tomato slices, basil, onion and a cheese spread into a pie crust and baking it until golden and bubbly.
- When using a store-bought crust, only pre-bake for a few minutes (probably less than instructed on the package.)
- Roma tomatoes work best for this recipe since they don’t contain as much liquid as other tomatoes, but any tomatoes will work.
- Sprinkling salt over the tomatoes (as instructed below) will help bring out their liquid, which is important if you don’t want a soggy tomato pie.
- Let the pie cool off for at least 15-20 minutes before serving so it will be easier to cut.
- 5 Roma tomatoes, sliced
- 10 fresh basil leaves, chopped
- 1/2 cup sweet white onion (or red onion), chopped
- 1 9-inch pre-baked pie crust
- 1 cup shredded mozzarella cheese
- 1 cup freshly shredded cheddar cheese
- 3/4 cup mayonnaise (you can also substitute half mayo, half Greek yogurt)
- 2 TBS grated parmesan cheese
- salt & pepper to taste
- Preheat oven to 350 degrees F.
- Place the tomatoes in a colander in the sink in a single layer. Sprinkle with a little salt and allow them to rest for 10 minutes.
- Use a paper towel to pat-dry the tomatoes and make sure most of the excess juice is out.
- Layer the tomato slices, basil, and onion in the pre-baked pie shell. Season with salt and pepper.
- Combine the grated cheeses and mayonnaise together.
- Spread cheese mixture on top of the tomatoes and sprinkle parmesan cheese on top.
- Bake for 30 minutes or until lightly browned. Allow to rest for at least 15 minutes before cutting and serving.