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Tomato Pie – layers of cheese, juicy ripe tomatoes, and fresh garden herbs come together in a flaky crust to create a savory pie everyone will love! This tomato pie dish can be served warm or cold for the perfect summer meal.
How to Make Tomato Pie
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Tomato Pie – A Quintessential Summer Dish
If summer had a flavor, it would most definitely taste just like this delicious tomato pie! When the weather starts to warm up, my thoughts begin to drift to fresh produce. There is nothing quite like the taste of a fresh juicy tomato from the vine! This tomato pie recipe captures the essence of summer and blends it with an irresistible combination of mozzarella and cheddar cheese!
If you’ve never had tomato pie before, you have to put it on your “must make” list! It’s so good, absolutely everyone loves it (even kids)… my niece literally can’t get enough! Just close your eyes for a moment and imagine the most delicious fresh from scratch pizza made only with ingredients plucked straight out of the garden and served in a light flaky crust, you’ll get an idea what this pie tastes like!
Make Tomato Pie Ahead of Time
One of my favorite things about tomato pie is that you can make it ahead and serve it cold; or you can prepare it to serve as a ‘Meatless Monday’ dinner, serving warm or at room temperature. Kids love it because it’s reminiscent of pizza, adults love the fresh summery flavors of from the vine tomatoes and basil.
I like to prepare tomato pie in the morning to avoid have the oven on during the hottest part of the day and then in the evening, I serve it alongside a great garden fresh salad for an easy dinner on a busy night.
Tips for How to Make Tomato Pie
The directions in this tomato pie recipe call to peel the tomatoes, and I have a method that makes the chore extremely easy and quick!
- Check out How to Peel Tomatoes before beginning this recipe!
- The type of tomatoes you use in this recipe doesn’t really matter as long as they’re ripe and juicy… no grape or cherry tomatoes, just use more sliced tomatoes. Just have Romas? Perfect!!
- Be sure to drain your tomatoes well according to the recipe.
- Adding a thin layer of cheese to the crust before adding the tomatoes keeps it nice and flaky!
No matter how you serve tomato pie, hot or cold, this is the perfect recipe for making use of the bounty of tomatoes you may harvest from your garden!
More Fresh Tomato Recipes You’ll Love
- Fresh Tomato Soup – Easy!
- Fresh Tomato Salad – The perfect side
- Roasted Cherry Tomato Pasta – Fresh and light!
- Parmesan Oven Roasted Tomatoes
- Garden Fresh Bruschetta – Personal favorite!
- Italian Sausage Linguine with Roasted Tomato Sauce – So much flavor
Items You’ll Need For This Recipe
A flaky crust filled with juicy ripe garden tomatoes and topped with a golden cheese crust.
- 1 pie crust single
- 3/4 cup mozzarella cheese divided
- 1/2 cup cheddar cheese divided
- 3 large tomatoes
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon oregano
- 1/3 cup fresh basil leaves
- 1/4 cup mayonnaise
- 1 cup grape tomatoes , halved
Preheat oven to 450 degrees.
Peel tomatoes (this is an easy method for peeling tomatoes) and slice into thin slices (1/4" thick).
Lightly salt tomato slices and spread over a double layer of paper towels to dry.
Poke pie crust with a fork. Sprinkle 1/4 cup mozzarella cheese on the bottom and bake for 10 minutes until lightly browned. Cool completely.
Combine 1/4 cup cheddar cheese and 1/4 cup mozzarella cheese in a small bowl.
Sprinkle tomato slices with garlic powder, oregano and black pepper to taste. Layer 1/2 of the tomato slices, 1/2 of the cheese mixture and 1/2 of the basil. Repeat layers. Top with halved grape tomatoes.
In a small bowl combine remaining 1/4 cup cheddar cheese, 1/2 cup mozzarella cheese and 1/4 cup mayonnaise. Dot over grape tomato mixture.
Reduce heat to 350 degrees and bake uncovered for 30-35 minutes. Cool before serving.
Note: This pie can be served warm, room temperature or cold.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)