Description

This delicious Tomato Pie is a savory, cheesy dish perfect for showcasing fresh summer tomatoes. Featuring layers of ripe roma tomatoes, fresh basil, and green onions in a pre-baked pie crust, all topped with a creamy blend of mozzarella, cheddar, and mayonnaise, then baked to a golden perfection. It’s a wonderful appetizer or light meal that highlights the freshness of the ingredients with a creamy, cheesy topping.

Ingredients

Scale

Tomato Layer

5 roma tomatoes, peeled and sliced
10 fresh basil leaves, chopped
1/2 cup green onion or red onion, chopped
Salt and freshly ground black pepper, to taste

Pie Base

1 9-inch pre-baked pie crust

Cheese Topping

1 cup shredded mozzarella cheese
1 cup freshly shredded cheddar cheese
3/4 cup mayonnaise or half mayonnaise, half Greek yogurt
2 tablespoons freshly grated parmesan cheese

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Instructions

Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare it for baking the pie.
Prepare Tomatoes: Place the sliced tomatoes in a colander in the sink in a single layer. Sprinkle them with salt and let them rest for 10 minutes to draw out excess moisture.
Drain Tomatoes: Pat the tomatoes dry thoroughly with paper towels to remove as much juice as possible. This prevents the pie from becoming soggy.
Layer Ingredients: In the pre-baked pie crust, layer the dried tomato slices, chopped basil, and green onions evenly. Season with salt and freshly ground black pepper to taste.
Mix Cheese Topping: In a bowl, combine the shredded mozzarella, shredded cheddar, and mayonnaise (or mixture of mayo and Greek yogurt). Stir until well mixed.
Top Pie: Spread the cheese mixture evenly over the layered tomatoes. Sprinkle freshly grated parmesan cheese on top to add flavor and a slight crust when baked.
Bake: Place the pie in the oven and bake for about 30 minutes or until the topping is lightly browned and bubbling.
Rest and Serve: Remove the pie from the oven and allow it to rest for at least 15 minutes to set before slicing and serving.

Notes

Be sure to peel the roma tomatoes to reduce excess moisture and improve texture.
Letting the tomatoes rest and patting them dry is crucial to avoid a soggy pie.
You can use red onions as a substitute for green onions if preferred.
Using part Greek yogurt in the topping can reduce the mayonnaise’s richness while adding tanginess.
Allow the pie to rest after baking so it firms up and slices cleanly.