Description

This Best Tomato Pie is a savory, cheesy delight featuring a flaky pre-baked pie crust layered with salted and drained fresh tomatoes, onions, and basil, topped with a creamy cheese and mayonnaise mixture, and baked until golden and bubbly. Perfect as a seasonal appetizer or light meal, this pie highlights the freshness of ripe tomatoes balanced by sharp cheese and the subtle heat of hot sauce.

Ingredients

Units Scale

Pie Shell

1 (9-inch) pie shell (homemade or store-bought)

Tomato Layer

3 to 4 large tomatoes (about 3 cups chopped)
1/2 teaspoon kosher salt
1/2 cup chopped yellow or red onion (about 1/3 onion)
1/4 cup thinly sliced fresh basil

Cheese Mixture

2 cups (8 ounces / 225 g) grated cheese (combination of sharp cheddar and Monterey Jack, or Gruyere or Mozzarella)
1/2 cup mayonnaise
1 teaspoon Frank's Hot Sauce or Tabasco, or to taste
Freshly ground black pepper, to taste

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Instructions

Prepare and Pre-bake the Pie Crust: If using a store-bought pie shell, pre-bake according to package instructions or bake at 350°F (175°C) for 8-10 minutes until lightly browned. For homemade crust, press the dough into a 9-inch pie plate and freeze for 30 minutes. Then press aluminum foil into the crust sides to prevent shrinking and fill with pie weights (dry beans or rice). Bake at 350°F (175°C) for 15 minutes. Remove foil and weights, poke small holes in crust bottom with a fork for venting, then bake 10 more minutes until fully pre-baked.
Prep Tomatoes: Halve tomatoes horizontally and squeeze out as much juice as possible. Roughly chop tomatoes to yield about 3 cups. Sprinkle with 1/2 teaspoon kosher salt and set in a colander over a bowl to drain while crust bakes.
Layer Onions, Tomatoes, and Basil: Spread chopped onion evenly over the pre-baked pie crust. Then squeeze excess moisture from the salted tomatoes using paper towels, a clean dish towel, or a potato ricer. Spread the drained chopped tomatoes over the onions evenly. Sprinkle with thinly sliced basil leaves.
Make Cheese Topping: In a medium bowl, combine grated cheese, mayonnaise, hot sauce (Frank’s or Tabasco), and freshly ground black pepper to taste. Mix well to form a creamy cheese mixture.
Assemble and Bake: Spread the cheese mixture evenly over the tomato layer in the pie crust. Place pie in the center rack of the oven and bake at 350°F (175°C) for 25 to 45 minutes or until the top is browned and bubbly.

Notes

For extra flavor, caramelize the onions before layering; if doing so, double the onion quantity.
Slice fresh basil using the chiffonade technique: stack basil leaves, roll tightly, then slice crosswise into thin strips.
Ensure tomatoes are well-drained to prevent a soggy crust.
You can experiment with different cheese blends like Gruyere or Mozzarella for varied flavor profiles.

Nutrition

Serving Size: 1 slice (1/6 of pie)
Calories: 340
Sugar: 4g
Sodium: 450mg
Fat: 25g
Saturated Fat: 7g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 10g
Cholesterol: 30mg