Tomato Pie Recipe

Sink your fork into the Southern classic you didn’t know you needed: Tomato Pie! This savory pie brings together juicy summer tomatoes, melty cheese, tender herbs, and a creamy, tangy filling—all enveloped in a golden, flaky crust. It’s the definition of comfort food that can be prepped in a snap. Whether you’re looking for an easy dinner, a stunning brunch centerpiece, or a clever way to shine a spotlight on fresh tomatoes, this Tomato Pie comes together quickly with simple, familiar ingredients. Trust me, it will steal the show on even the busiest weeknight.

Why You’ll Love This Recipe

• Ridiculously Quick and Simple: Store-bought pie crust means you skip the hard part—this Tomato Pie is honestly easier than you think!
• Bursting with Summery Flavors: Sweet, tangy tomatoes layered with sharp cheddar, creamy mayo, and fragrant herbs give you a pie with bright, bold flavor in every bite.
• Flexible and Forgiving: If you can slice a tomato, you can make this recipe your own—switch up the cheeses or herbs without missing a beat.
• Perfect for Weeknights: With a prep time of just around 20 minutes and minimal hands-on steps, it’s made for busy nights—your reward is a comforting, crowd-pleasing meal fresh from the oven.

this Recipe

Ingredients You’ll Need

Here’s your quick chef’s cheat sheet—no measuring cups needed. Each ingredient has its delicious part to play:

• Store-bought Pie Crust: All the flaky, buttery goodness, no rolling pin required. Trust me: save yourself the fuss.
• Tomatoes: Sliced fresh, these bring juicy sweetness and all the summertime magic—choose firm, ripe ones to avoid sogginess.
• Whole Grain Mustard: For an undercurrent of tangy flavor that wakes up every bite—don’t skip it; it’s a game changer!
• Cheddar Cheese: Melts beautifully and hugs the tomatoes with sharp, savory comfort.
• Mayonnaise: The secret to ultra-smooth, rich filling that holds everything together.
• Sour Cream: Adds lightness, tang, and a velvety texture to balance the richness.
• Garlic Powder: A gentle hit of garlicky warmth with none of the chopping.
• Salt & Pepper: Brings all these flavors to attention. Taste as you go!
• Parmesan Cheese: Sprinkled on top for a salty, nutty finish that browns to perfection.
• Fresh Parsley: Chopped and scattered for herby freshness; swap or mix with other herbs as you wish.

Note: Choosing quality tomatoes and cheese makes a noticeable difference in flavor. Don’t shy away from experimenting here!

Variations

Looking for ways to make this Tomato Pie your own, or work with what’s in your fridge? Here are some tasty spins:

• Change Up the Cheese: Try swapping out cheddar for mozzarella, provolone, gruyère, gouda, or even a touch of blue cheese or feta for extra tang.
• Play with Herbs: Basil, thyme, chives, or oregano all bring their own flair—mix them or go with your favorite.
• Add a Kick: If you love spice, stir a sprinkle of red pepper flakes or a dash of hot sauce into your cheese filling.
• Crust Swap: Got an extra hour? Use your favorite homemade pie crust. Gluten-free works, too!
• Add-ins: Thinly sliced sweet onions or a layer of baby spinach tucked in with the tomatoes create subtle flavor shifts and go wonderfully with the rest of the filling.

How to Make Tomato Pie

Step 1: Par-Bake the Crust

Preheat your oven to 450°F. Unroll the pie crust and gently press it into a 9-inch pie dish. Press it well into the corners and up the sides. Crimp the edges if you like. Use a fork to prick the bottom all over (this prevents puffing up in the oven). Bake for about 10 minutes, until it’s just beginning to turn golden. Remove from the oven and let it cool slightly, then reduce your oven temperature to 350°F.

Step 2: Prep and Drain the Tomatoes

While the crust is baking, slice your tomatoes into even rounds. Lay the slices out on a paper towel (or clean kitchen towel) and sprinkle them with salt. Let them sit for about 10 minutes—these few minutes draw out the excess juices that could make your pie soggy. Blot the tops with another towel to remove even more moisture.

Step 3: Make the Filling

In a small bowl, stir together your mayonnaise, sour cream, garlic powder, salt, pepper, ¼ cup of Parmesan cheese, and the cheddar cheese. This mixture will be rich, creamy, and a perfect binder for the pie.

Step 4: Assemble the Pie

Brush or spread a thin layer of the whole grain mustard over the bottom of your par-baked crust. Lay down half of your tomato slices in an even layer. Spread the cheese and mayo mixture evenly over the tomatoes—don’t worry if it looks a little rustic. Top with the rest of the tomato slices.

Step 5: Top and Bake

Sprinkle the remaining Parmesan cheese and all of the fresh parsley over the top. Cover the pie loosely with foil (to prevent burning) and bake for 20 minutes at 350°F. Remove the foil and bake for another 10 minutes, or until the pie is bubbly and golden. Want a extra-toasty top? Place under the broiler for just a minute or two—just keep an eye on it!

Step 6: Cool and Serve

Let the pie cool for about 10 minutes so it sets up (this makes slicing much neater). Serve warm, garnished with more fresh parsley if you like.

Pro Tips for Making the Recipe

• Don’t rush draining the tomatoes: Blotting them dry is the single best trick for a pie that isn’t watery.
• Pre-bake the crust: Par-baking keeps the bottom crisp and prevents sogginess—an absolute must!
• Mustard magic: That layer adds amazing flavor, so don’t skip it—even mustard skeptics are wowed.
• Cheese choices: Shred your cheese fresh, if possible. Pre-shredded works in a pinch, but fresh-melted cheese is just—a level above.
• Shield your crust edges: If the crust is browning too quickly, loosely cover the rim with foil to protect it while the filling finishes cooking.

How to Serve

Tomato Pie is delightful as a main event or a supporting act. Serve it warm or at room temperature for lunch, dinner, or brunch. Pair it with:

• A simple green salad dressed in lemon vinaigrette cuts through the richness perfectly.
• Serve with a bowl of soup or alongside grilled or roasted vegetables for a satisfying meal.
• As a side, it’s fantastic next to grilled chicken, shrimp, or anything fresh off the barbecue.

Tip: A few fresh basil leaves or a spoonful of olive tapenade on the side elevates it even further. Enjoy leftovers with a fried egg for breakfast—you’ll thank yourself tomorrow!

Make Ahead and Storage

Storing Leftovers

Let the pie cool completely. Cover tightly with plastic wrap or foil, or transfer slices to an airtight container. Tomato Pie keeps well in the refrigerator for up to 3 days.

Freezing

For longer storage, wrap slices well and freeze for up to 2 months. Thaw overnight in the fridge.

Reheating

To keep the crust crisp, reheat in a 350°F oven for 10–15 minutes, or until warmed through. Avoid the microwave—trust me, the crust will go soggy.

Tip: If making ahead, assemble your pie (except the final bake), cover, and refrigerate. Bake fresh when ready to serve!

FAQs

Can I use different types of tomatoes?
Absolutely! Heirloom, beefsteak, Roma, or even cherry tomatoes (halved) will all work. Choose tomatoes that are firm and not overripe. The key is to slice and drain them well to control moisture—no matter which variety you use.

Is it possible to make a gluten-free Tomato Pie?
Yes—simply use your favorite gluten-free pie shell. All the filling ingredients are naturally gluten-free. Many stores carry gluten-free crusts, or make your own at home.

How do I keep my pie from getting watery?
This comes down to two simple steps: Draw out excess water from the tomatoes with salt and a good towel blot, and make sure to par-bake your crust. Both tricks together keep your Tomato Pie perfectly sliceable and not at all soupy.

Can Tomato Pie be served cold?
Tomato Pie is best served warm or at room temperature, when the cheese is melty and the crust is just crisp. That said, chilled slices have a refreshing, quiche-like charm and pair beautifully with a crisp salad.

Final Thoughts

This Tomato Pie is the kind of comforting, flavor-packed dish that anyone can whip up in under an hour—no special skills required. With its golden crust, juicy tomatoes, creamy filling, and melty cheese, it’s a summertime favorite that works any time of year. Don’t be afraid to make it your own; experiment with herbs, cheese, or even a sprinkle of spice, and enjoy each bite. Gather your ingredients, trust the process, and let this humble pie surprise you. Give it a try, and you might just find a new weeknight favorite.

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